Pumpkin Cake Cups

These pumpkin cake cups are just like cake balls.  You know you end up eating, like four cake balls.  These pumpkin cake cups are just a little bigger than the traditional cake balls.  Same process, bake a cake and let it cool.  Crumble the cake and add frosting.  Mix it all together and form your cake cups.  Let them set in refrigerator and dip in chocolate.  Drizzle more chocolate on top and make them pretty.  I used my silicone cupcake liners, and they pop right out.  It doesn’t matter if the cake isn’t perfect or pretty because it’s getting squished with frosting and covered in chocolate candy coating.

These do take some time to prepare.  Be sure to have all your ingredients ready.  Set up a nice little station to dip and place on foil, to set.  A little messy and really delicious! 

These are sure to impress your guests!  They look so fancy!  

{I’m so fancy, you already know, I’m in the fast lane -from L.A. to Tokyo.  I’m so fancy – can’t you taste this gold?}  (song from – Iggy Azalea “Fancy”)

I can’t help it, songs just pop into my head. 

Even our son, Landon, loved these.  I actually just found an empty container under his pillow a few days ago.  Guess what he decided to sneak?  I made smaller pumpkin cake stars, so he could have some.  He really enjoyed these pumpkin cake cups so much that he decided to sneak more!  Oh boy… Luckily he didn’t eat the big cake cups.  That little sneaker! 

 

Pumpkin Cake Cups
Pumpkin cake cups are just like cake balls, but bigger.
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Pumpkin cake
  1. 1/3 cup of oil
  2. 1 cup of sugar
  3. 2 eggs
  4. 1 teaspoon vanilla
  5. 1 cup of milk
  6. 1 1/2 cups pumpkin puree
  7. 1/4 teaspoon salt
  8. 2 cups sifted pastry flour
  9. 1 Tablespoon baking powder
  10. 1/2 teaspoon baking soda
Chocolate Coating
  1. 2 (16 oz) packages of chocolate candy coating ( almond bark works fine too)
  2. 1 cup white chocolate chips - for drizzle
  3. sprinkles
Frosting
  1. 1/2 cup salted butter - softened
  2. 1/2 Tablespoon corn syrup
  3. 2 cups powdered sugar
  4. 1/2 teaspoon vanilla
Instructions
  1. Preheat oven to 350 F degrees. Grease and flour a 9 x 13 inch baking pan. Set aside.
  2. In large mixing bowl, whisk together the oil, sugar, eggs, vanilla, milk and pumpkin puree. Whisk well.
  3. Add all the dry ingredients into the bowl. The sifted flour, salt, baking powder and baking soda. Mix for 2 minutes until fully combined. Pour into prepared baking pan.
  4. Bake in preheated oven for 25 - 30 minutes, or until toothpick inserted comes out clean. Allow to fully cool.
Frosting
  1. While the cake is baking, prepare the frosting. Whisk the softened butter, corn syrup and vanilla together. Add the powdered sugar and whisk until nice and fluffy. Set aside.
Assemble the pumpkin cake cups
  1. Once the cake is cooled and frosting is made. Line a cookie sheet with 12-15 foil cupcake liners, I used non-stick silicone liners. Break the cake apart in a large bowl and crumble with your hands. Add the frosting and mix really well.
  2. Spoon out the cake and frosting mixture into the cupcake liners. Fill to the top and press down, to get out air pockets. When finished scooping out cake mixture, place in the fridge to set for 20 - 30 minutes.
  3. Line the counter or cookie sheet with foil or non-stick cooking mat. Start melting your chocolate candy coating. Follow directions on package. Start with one package and melt the whole package.
  4. Remove the cupcake liners from cake cups. Dip into melted chocolate coating and cover the whole cake cup. Allow excess to drip off. Place on foil to set and dry.
  5. When all cake cups are coated, melt the white chocolate chips. Start at 30 seconds and then 15 second intervals, until melted. Drizzle over the tops of pumpkin cake cups. Immediately top with sprinkles if desired.
Notes
  1. Have a little work station ready to go to make dipping easier. Make sure you have the foil down and ready to set the chocolate cake cups on. It will get messy and your fingers will get covered in chocolate.
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Vanessa

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Welcome to Vanessa Baked! Sharing recipes for you and your family to enjoy! To learn more about me check out my About page. Thanks for stopping by!
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2 comments on “Pumpkin Cake Cups

    1. Vanessa
      Vanessa

      Heather, I think cake balls are always a huge hit! They’re so delicious!

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