Pumpkin White Chocolate S’mores Cupcakes

These Pumpkin White Chocolate S’mores Cupcakes have a gingersnap crust, soft and tender pumpkin cupcakes, white chocolate ganache and a toasted marshmallow frosting. They are mash-up heaven. 

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

I have been on a serious s’mores kick lately. Pretty soon you’ll see what I’m talking about, but I have become a girl obsessed. It’s probably because of this frosting. The most perfect, decadent and beautiful marshmallow frosting that coming together in minutes. Every time I serve it, my friends and family are suuuuuper impressed. Shhhh….just don’t let them know how simple it is!

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

I was inspired to make these 2 years ago when I saw this recipe on How Sweet It Is. So pretttttty. So perfect for pumpkin season!

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

Okay so, to be fair, these take a lot of liberties for being “s’mores”. The graham cracker is replaced by a perfect gingersnap crust, and the regular chocolate is replaced by white chocolate. Have you ever had pumpkin and white chocolate together? It is like match made in heaven.

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

Even though it seems like there are a lot of components going on, these cupcakes are actually really easy to make. You can prepare the batter while crust is baking, then the ganache and the frosting come together in minutes. Brulee-ing is optional, but I mean….LOOK HOW PRETTY! It definitely will take your dessert to the next level.

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

The pumpkin cupcakes are ultra soft and tender and pair perfectly with the spiced gingersnap crust and melty white chocolate. Speaking of that white chocolate…it is so good, you will want more. I tried a batch putting some on top of the crust and on top of the cupcake. It was sad because it seemed like such a good idea, but I was overzealous (shocking) and there was too much, and it stuck to the wrapper. You probably can still get away with adding extra if you you use a small enough amount that it stays perfectly in the little crust cup. Otherwise, just spread it on real thick on top. That’s what I did round 2, and it worked great!

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

Also, as you can see, I made normal sized and mini cupcakes. I prefer the minis–then you get to eat two cupcakes! But, again, make whatever you like. You’ll love them either way!

Pumpkin White Chocolate S’mores Cupcakes

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 15 standard cupcakes or 36 minis

Serving Size: 1 cupcake

Pumpkin White Chocolate S’mores Cupcakes

These Pumpkin White Chocolate S'mores Cupcakes have a gingersnap crust, soft and tender pumpkin cupcakes, white chocolate ganache and a toasted marshmallow frosting. They are mash-up heaven.

Ingredients

    For the gingersnap crust:
  • 1/2 cup gingersnap crumbs (I used gluten-free)
  • 2 tablespoons melted coconut oil
  • For the cupcakes:
  • 1 1/4 cups gluten-free baking blend (or white whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • dash salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/4 cups brown sugar
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 6 tablespoons unsweetened applesauce
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened almond milk
  • For the white chocolate ganache:
  • 4 ounces good quality white chocolate
  • 2 tablespoons unsweetened almond milk
  • For the marshmallow frosting:
  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350. Line 15 standard muffin cups or 36 mini muffin cups with paper liners. Spray lightly with nonstick spray if desired (sometimes lower fat baking sticks to cheaper liners). Set aside.
  2. In a medium bowl, combine gingersnap crumbs and 2 tablespoons melted coconut oil, stirring until well combined. Evenly divide crust mixture between prepared cupcake tins--about 1/2 tablespoon each for full sized, and scant teaspoon for minis. Use the back of a spoon or the bottom of a shot glass to press into a crust.
  3. In a medium bowl, combine baking blend, baking soda, baking powder, salt and pumpkin pie spice. In a large bowl, beat together brown sugar, egg, pumpkin puree, applesauce, coconut oil and vanilla extract until well combined. Mix in half the flour mixture, then almond milk, then remaining flour mixture, stirring until just combined. Do not overmix.
  4. Fill each prepared muffin tin about 3/4 the way full with cupcake batter. Bake until set and a toothpick inserted in the center comes out with just a few crumbs, about 18-20 minutes for full size, about 12 minutes for minis. Cool completely.
  5. To make the white chocolate ganache, place white chocolate in a microwave safe bowl. Heat for 20-30 seconds just to warm the white chocolate. Heat almond milk until almost boiling, then pour immediately over warmed white chocolate. Stir until melty and combined. Spread white chocolate ganache on top of each cupcake.
  6. To make the frosting, either use a double broiler, or create your own by bringing about 2 inches of water to a simmer in a medium pot and placing a large heatproof bowl on top. Whisk egg whites, sugar and cream of tartar constantly until sugar is completely dissolved. Transfer to stand mixer with the whisk attachment. Beat on low and gradually increase speed to high, beating until stiff peaks form. The frosting should stand on the whisk attachment when removed. Frost cupcakes. Use a brulee torch to brown, if desired. Cupcakes can be stored in an airtight container in the refrigerator for about 1 week.

Notes

Recipe inspired by How Sweet It Is Frosting recipe from Martha Stewart

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Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

With all the flavor of your favorite fall beverage, these pumpkin spice latte cupcakes are the perfect treat! Vegan, gluten-free and lightened up but with 100% of the taste–they are a dessert everyone will love!

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

My husband is so weird. Every time I start baking he asks me what I’m making. Lately, the answer starts with pumpkin, then he groans and goes on and on about how he supposedly doesn’t like pumpkin.

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

Then as soon as whatever I’m making is ready, he’s digging in, and going on about how good it is! I don’t understand him. I think he just likes to say he hates pumpkin because he knows I’m obsessed with it. Sometimes I make pumpkin muffins in July. True story.

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

Even in my quest for new pumpkin recipes all year long, I always come back to these cupcakes every fall. I’ve made them over and over, and this year I wanted to make a version that was both vegan and gluten-free so that all of my friends could enjoy them with me. Even my silly pumpkin hating husband (who, btw, ate his fair share!).

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

Simple, easy pumpkin cupcakes spiked with a little espresso powder then brushed with coffee create the perfect pumpkin spice latte flavor and ultra soft texture. Topped with freshly whipped coconut cream (or regular whipped cream if you prefer) — they are just like your favorite fall coffee indulgence in cupcake form!

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

Also, if you want to make them even more dreamy, add a teaspoon of cinnamon to your whipped topping. You will thank me later. ;)

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours

Yield: 1 dozen

Serving Size: 1 cupcake

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

With all the flavor of your favorite fall beverage, these pumpkin spice latte cupcakes are the perfect treat! Vegan, gluten-free and lightened up but with 100% of the taste--they are a dessert everyone will love!

Ingredients

  • 1 1/3 cups gluten-free baking blend (or white whole wheat flour)
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons espresso powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • dash salt
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup applesauce
  • 1/2 cup unsweetened almond milk
  • 1/4 cup strong coffee or espresso for brushing
  • whipped coconut cream (or regular whipped cream if not vegan) for topping

Instructions

  1. Preheat oven to 350. Line 12 muffin tins with paper liners and set aside.
  2. In a medium bowl, whisk together flour, cornstarch, espresso powder, baking soda, baking powder, and spices. Set aside.
  3. In a large bowl, combine pumpkin, sugars, and apple sauce. Add almond milk and dry ingredients and stir until just combined.
  4. Fill lined muffin tin 3/4 full with batter and bake until toothpick inserted in the center comes out clean, about 25 minutes. You want them to be fully cooked with no crumbs sticking to the toothpick, otherwise they will be mushy. Cool completely.
  5. Pierce each cupcake 2-3 times with a fork, then brush cupcakes with fresh coffee. Top with whipped coconut cream or regular freshly whipped cream (add some cinnamon to it for an even more delicious topping). Keep leftovers refrigerated in an airtight container for up to 1 week.
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Drink & Dish: Spider Web Cupcakes

Easy & fun spider web cupcakes are the perfect treat to bring to your Halloween party, and they are totally fool-proof!

Spider Web Cupcakes

When I was a little kid, I absolutely LOVED Halloween. Not surprising that this theatre kid loved getting dressed up, right? The best part was that every year my dad would take me trick-or-treating, and we would have themed costumes. I can’t remember everything we did, but I know it included The Lion King and 101 Dalmations. Sometimes he would rent the most elaborate costumes from local costume shops. He always went all-out, and it made the holiday really special to me.

Spider Web Cupcakes

In fact, I’m pretty sure I went trick-or-treating all the way through high school, and even one year in college (with my brother–not alone!!). Oh my brother…one year we went he was riding some scooter around! The epitome of lazy, right? I have never let him get over that one!

Spider Web Cupcakes

I actually haven’t really gotten into Halloween for a long time…until this year! You guys, Nicole and I had such a blast getting dressed into costumes, playing with dry ice and spider webs, and creating fun Halloween concoctions together. It really reminded me what this holiday is about (for me)–having fun.  I’m actually looking forward to it this year also because I work at an arts school, and I just know my students are going to come decked out in super creative costumes.

Spider Web Cupcakes

So let’s chat about these cupcakes. They are ridiculously simple. You can use any chocolate cupcake you’d like. Homemade, box mix, even one you buy from the store. I like chocolate because of the dark color, but anything will work. Red? Orange? Candy corn colors? You name it. Then you just need a white frosting. I used cream cheese because that’s what I like, but you could use butter cream, or even a store bought variety (although, I beg you, don’t buy the ones with the weird hydrogenated oils). You’ll also need some black royal icing. Confession:I bought one at the store. This stuff is totally out of my realm, and I was all about ease and simplicity.

Spider Web Cupcakes

A few tips that will help you:

  • Use a very small tip on your piping bag.  <—Small tip = more control
  • Chill the royal icing. <–chilled icing makes it thicker, less runny, and easier to work with
  • Start conservatively. <–You can always add later, but you can’t take away.
  • Practice on some wax paper or paper towel before trying it out on your cupcakes. <–I did, and I figured out what I liked.

In the latest episode of Drink & Dish, I demonstrate exactly how to make these, so you can see the step-by-step process. Nicole makes a devil’s food cake martini that is not only delicious, but she also shows how to use her awesome fake blood to make your martini look like blood is dripping down it–totally creepy and awesome. Oh, and we definitely wore costumes. It was my favorite episode we’ve ever filmed.

Drink & Dish: Spider Web Cupcakes

Prep Time: 10 minutes

Total Time: 10 minutes

Drink & Dish: Spider Web Cupcakes

Easy & fun spider web cupcakes are the perfect treat to bring to your Halloween party, and they are totally fool-proof!

Ingredients

  • Chocolate cupcakes
  • Cream cheese frosting (or butter cream, or any white frosting)
  • Black royal icing

Instructions

  1. See instructional video
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Banana Cream Cupcakes

Banana Cream Cupcakes

You guys you guys you guys you guys!!!!! I have the best house guest in the whole world right now!

Banana Cream Cupcakes

So I’m going to keep this short so we can commence with cooking, baking, wine drinking, and goat cheese eating. I made banana cupcakes. Then I stuffed them with cream cheese frosting. Then I topped them with salted caramel. I mean, how could that even possibly be bad?

Banana Cream Cupcakes

Did I mention that my “little” brother turned 16? He is also over 6′ tall, and has this deep man voice. When he calls me he just says “Yooooooooo” in this grumbly, ridiculously low-pitched man voice. Like, what IS that? I remember him being born. HOW CAN HE BE A MAN NOW????

Banana Cream Cupcakes

I try to imitate the “Yo” voice, but ummm, I have a high-pitched little girl voice, so it doesn’t work. At all. Everyone laughs at me. So I just let him stick to the man voice, and I stick to what I’m good at, like making him perfect birthday cupcakes. And they are. The banana makes the cupcakes ridiculously soft, and they are totally stuffed with the cream cheese filling, and that salted caramel is just the icing on the cake. Literally.

Banana Cream Cupcakes

Banana Cream Cupcakes

Ingredients

    For the cupcakes:
  • 2 cups white whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 dash salt
  • 2 medium ripe bananas, mashed
  • 1/2 unsweetened apple sauce
  • 1 1/3 cups sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup reduced fat buttermilk
  • fleur de sel caramel for topping, optional
  • For the filling:
  • 8oz reduced fat cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. To make the cupcakes, preheat the oven to 375. Line 2 muffin tins with 18 paper liners. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, beat together apples, apple sauce and sugar. Slowly, beat in eggs one at a time, followed by vanilla. Slowly beat in half the dry ingredients, then buttermilk, followed by the last of the dry ingredients.
  3. Evenly divide batter between 18 muffin tins. Bake until golden and a toothpick inserted in the center comes out clean with just a few crumbs, about 20-25 minutes. Cool completely.
  4. To make the filling, beat cream cheese, powdered sugar and vanilla together until well combined. Transfer to a pastry bag fitted with a large tip. Insert tip into the center of cooled cupcakes and gently squeeze out 1-2 tbsp of filling.
  5. Drizzle with caramel if desired immediately before serving. Cupcakes are best the same day, but can be stored refrigerated in an airtight container for up to 5 days.
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Drink & Dish: DIY Funfetti Cake Mix {with video!}

HAPPY BIRTHDAY TO MY BEST BLOG FRIEND NICOLE!!!!DIY Funfetti Cake Mix #vegan via www.arismenu.com

You guys know how insanely obsessed with birthdays I am, right? I jump on any chance to celebrate, and I consider birthdays the day you celebrate that people you love are in your life. My normal birthday message goes something like “Happy birthday! I’m glad you were born!”

funfetticakemix-660

So okay, it might sounds a little silly and cheesy, but how often to we actually tell people we love that we’re glad they’ve in our lives? It’s nice to have a day where we’re reminded. Or maybe I’m just sentimental…

funfetticakemix-664

The beginning of April is crazy birthday time! Within a week, Steve, Nicole and her husband Lance all have their birthdays. I’m the odd man out, but that’s probably a good thing, because I have a total sharing problem when it comes to my birthday. I reallllllly like attention (in case you haven’t figured that one out yet), and I don’t want to share my thunder with anyone.

DIY Funfetti Cake Mix #vegan via www.arismenu.com

Once my dad told me he was dating someone with the same birthday as me. He thought I would think this was “cool”. I told him he should probably break it off. Some people are bad at sharing books and m&ms (I love you Heath), I’m bad at sharing birthdays.

DIY Funfetti Cake Mix #vegan via www.arismenu.com

So I have some pretty serious character flaws. Sharing, over sharing, and obsessive sprinkle photographing. I’m sorry. I took, like, 100 pictures because…sprinkles, they’re sooooo pretty. It was one of those magic days where I loved shooting from every angle, and of course, I wanted to share every single one of them with you because God forbid I leave out the one that looks the same, but it slightly closer up. I don’t know what my problem is.

DIY Funfetti Cake Mix #vegan via www.arismenu.com

That’s why I made the little collage. I figured it would make this post, maybe not 500 years long. Some people just post, like 2 pictures, say a few words, and then post a recipe, but I have SO MANY things to say and OMG SO MANY things to show you!

DIY Funfetti Cake Mix #vegan via www.arismenu.com

Oh, and I guess I should talk about the cake mix, eh? To put it concisely (because lord knows I’ve talked enough in this post), I can’t believe I ever bought a boxed cake mix! This was so much easier than driving to the store! I know sometimes we like to have a little bit of cake mix on hand for when other recipes call for it–well friends, you just put some together, and have it ready in the pantry. It’s so easy. And when I baked it into cupcakes, all I did was mix everything together in one bowl (all you have to add is applesauce, almond milk and vanilla!), and my cupcakes were done in NO TIME! Not to mention, they domed up so beautifully!

DIY Funfetti Cake Mix #vegan via www.arismenu.com

It was a great excuse to throw some sprinkles around with the birthday girl, and film the latest episode of Drink & Dish! Make sure to check out Nicole’s Boozy Birthday Cake Shake. It is ridiculously, sinfully good.


DIY Funfetti Cake Mix

Prep Time: 5 minutes

Total Time: 5 minutes

Serving Size: 1/24th mix

Easy, homemade, whole grain, vegan funfetti cake mix in less time than it takes to run to the store to buy a box.

Ingredients

  • 2 1/2 cups white whole wheat flour
  • 1 1/2 cup sugar
  • 1/4 cup corn starch
  • 2 tsp baking powder
  • small pinch salt
  • 1 1/3 cups Jimmies sprinkles

Instructions

  1. Whisk all ingredients in together in a large bowl. Store in an airtight container for up to 3 months.

Notes

To bake cupcakes, simply add 2/3 cup applesauce, 2 and 1/2 cups unsweetened almond milk, and 1 tbsp pure vanilla extract to mix. Stir until combined. Evenly divide the batter between 2 dozen cupcake tins and bake @ 350 until a toothpick in the center comes out clean, 20-25 minutes. You can also bake into 2 8-9" rounds, or one large sheet cake, just adjust baking times accordingly.

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