SRC: Chocolate Pumpkin Cake with Salted Caramel Frosting

Chocolate Pumpkin Cupcakes with Salted Caramel Cream Cheese Buttercream Frosting

by Holly on September 12, 2011

OK. Please bear with me because not only did I go picture crazy with this post, but there is one whopping heck of a lot of recipes at the bottom. This is a post of mammoth proportions, but I promise, it’s worth it!

Seriously though, I very, very rarely do something fancy in the decorating department and I was so ridiculously happy with how this turned out that I can’t seem to help myself, so I hope you don’t mind too much!

For this month’s Secret Recipe Club I received Ms. Amanda herself – that’s right! Our intrepid founder and fabulous hostess! I was super excited because I’ve had several of her recipes bookmarked for a while (seriously, I want to eat the entire pan of this!). Aside from her recipes though, she is an incredibly crafty lady… and, I have to admit, though I’ve probably never ‘fessed up to this here, I have TOTAL craft envy. I want to be crafty – but I’m just not. I try, but it rarely goes the way I want it to and I generally don’t come up with very original ideas. (By the way, Amanda just redesigned and transferred her blog on over to WordPress and it looks completely darling, so if you haven’t seen it yet, you should go check it out!)

I decided, in honor of Amanda and all the hard work she does for us (and because she was recently orphaned in one of the month’s reveal dates and I felt like I needed to pull out all the stops here) that I would not only get my craftiness groove on (what there is of it) but that I would also dig through her archives and come up with something extra, extra special.

I then found this recipe for Amanda’s 4-Layer Chocolate Dappled Pumpkin Cake that she had had featured in Mixing Bowl magazine last Fall. So, for many reasons, plus adding in the fact that the Fall season is once again upon us, meant that this recipe had to be it my pick for the month – or at least my version of it since that is what the SRC is all about!

Of course, you know I never leave well enough alone, so I always have to fiddle around. A few more spices, a bit (okay, quite a bit) more chocolate, etc etc etc – you get the idea.

I decided that I wanted to take Amanda’s recipe and see if I couldn’t further gild an already lovely lily… or more appropriately in this case, gild the pumpkin. I wanted all my favorite Autumn flavors in one deluxe cake – pumpkin, spice, chocolate, caramel, cream cheese – it’s all here!

So.  I did. Literally. Gild the pumpkin, I mean. See below, there’s actual gilding on that little pumpkin. Cinderella herself would have been proud to call this cake her own. They were seriously so stinkin’ CUTE!

And!!! They were actually not hard to make. This is the part where I got my crafty on.

white chocolate pumpkin gilded with gold luster dust or pearl dust

These little darling pumpkins – and they are little, only about the size of a grape – are made out of white chocolate plastic – that is crafty for me, people. Seriously. I found the recipe for the white chocolate plastic here, because I’ve had these roses bookmarked FOREVER (seriously, since she posted them in 2008!). I still haven’t attempted them, because I decided to make pumpkins.

After all, I’m not sure if I can pull off rose petals (I will try some day… really, when I have lots of free time and no kids driving me crazy!), but I can roll little pieces of white chocolate plastic into balls, score them down the sides with the back of a butter knife, poke a hold in the top with a toothpick, insert a chocolate sprinkle and brush them with a little gold lustre dust with the best of ’em. Oh, yes. Yes, I can.

But still. This is Amanda we’re taking about here. The woman is CRAFTY – in ALL CAPS. She is a crafting power house AND a great cook and baker and friend. In fact, I’ve “known” Amanda through our blogs for years – pretty much since the beginning (for me) close to 4 years ago. And she is still there for me. This my friends, means a LOT to me. Especially with all the craziness and changes the last 4 years have wrought in my life.

So. Further gilding was called for. That is where the caramel corkscrew ‘vines’ on the pumpkins came in. I totally melted and burnt sugar – straight up – in a pan. In fact, it wasn’t as easy as I hoped, but it actually got easier with practice, and the beautiful thing is that if you miss the ‘sweet spot’ on the texture of the caramel to get the right twirl and consistency, you can just warm it again and keep trying. It was a lot more forgiving than I expected. I owe my success to Helen and also to this video tutorial. As Helen says, “do not fear the sugar!” It was fun and they really are so gorgeous!  I made the tiny ones using a bamboo skewer that I lightly sprayed with oil, and the bigger ones (below and in the hot chocolate picture I’ll talk about in a minute) using my knife sharpener as suggested in the video tutorial. Seriously, using the knife sharpener is ingenious – it just wants to slide right off – so easy!

Over the top cakeiness (I know, that’s not a word, but what’s a girl to do?) was also called for, so, in this case the cakeiness needed to be in not only 4-layer form like the original, but in cupcake form as well. Conveniently enough, with a few small tweaks to the original recipe, I was able to make exactly 12 cupcakes and one 4-layer 6-inch cake instead of the original 4-layer 9-inch cake Amanda made. I imagine (but haven’t tried, so let me know if you do) that you could get a full 24 cupcakes out of the recipe if you wanted to skip the layers all together.

The cake itself is a combination of pumpkin, lightly spiced, chocolate with more chocolate bits mixed in for that extra hit, moist and rich (but not too rich) cake. While Amanda originally used a whipped cream lightened chocolate cream cheese frosting for the filling  with more chocolate sprinkled in, I wanted to go a little crazy with the frosting and decided to go big and make a salted butter caramel sauce to beat in to the cream cheese along with some butter for a rich, sweet, salty caramel flavor. On top of that I wanted to do the chocolate layer like Amanda did, but I wanted to be able to drip it down the sides so it would kind of ‘drape’ down the frosting as shown in the magazine feature from Mixing Bowl.

Since as far as I’m concerned, pumpkin and caramel are totally Autumn flavors, it got me thinking again about my favorite crisp weather beverage – hot chocolate.  In fact, what I really, really love is the Salted Caramel Hot Chocolate Mix Recipe I came up with last year for the holidays. It is sooooo good!

And, seriously, at this point, I’ve gone so over the top any way, why not add some whipped cream and nice big caramel corkscrew. I was definitely in my fancy pants mode at this point, and taking no prisoners!

Besides, I maintain, Mommy is a MUCH nicer person when she’s had a cup of this hot chocolate in the morning. Really, it’s true. Add some cake to that and life is indeed pretty darn good.

So, my thanks to Amanda for creating the cake recipe in the first place and especially for creating the Secret Recipe Club so that I can be inspired and introduced to fabulous friends and bloggers each month (let’s face it, I just don’t get out much on my own, so it’s especially good for me!).

I really hope you’ll try this cake. It’s worth it. You don’t have to put your fancy pants on, but you may want to consider your stretchy ones because you are going to keep going back for more!

This cake may very well find it’s way to our Thanksgiving celebration in November. I think it would be a total show stopper and anyone who walks in with this beauty is going to look like a rock star. Just sayin’.

Thanks Amanda!


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india-leigh@aveganobsession September 12, 2011 at 6:02 am

Triple WOW! you didn’t just push the boat out you set off a fleet! These look such fun, your photography is great and your recipe is ‘hold your hand’ detailed. Thanks, your confections made me smile.

Fallon September 12, 2011 at 6:03 am

Umm wow that looks amazing!! I love how you took your time and didn’t rush though when it comes to the decorating.. I’m really bad at that because I just want to eat cake and my patience is really low. 😉

Lisa September 12, 2011 at 6:13 am

You are not only a phemomenon, you’re a pastry/baker phenomenon! Completely blown away by your pastry skills. The cupcakes and cake are, well, once again, phenomenal. Almost too pretty to eat!

Amanda September 12, 2011 at 6:44 am

O M G!! You have me grinning from ear to ear right now, you have no idea how fun this post is for me! I have hoped each month that someone would make something a little more challenging from my blog, and holy moly, you went ALL out on that end. These are so amazingly beautiful I can’t even begin to tell you. Thank you SO MUCH Holly, you have totally made my day my friend!!

Astrid September 12, 2011 at 6:53 am

OMG these all looks so great! Another recipe on my list I need to try!

Melissa@IWasBornToCook September 12, 2011 at 8:19 am

Wow! Well done! 🙂

susie September 12, 2011 at 10:43 am

WOW! That was impressive. I love, love, love chocolate and pumpkin together. Those corkscrews are off the chart!

Katrina September 12, 2011 at 10:58 am

You are going to force me to open up a can of pumpkin! But I could never do what you just did with those cute-as-can-be cupcakes! What a nice tribute to Ms. Amanda! 😉

Krista @ Meet The Swans September 12, 2011 at 11:50 am

Wow! Unbelievable! You and Amanda are both just amazing! You’re right when you say whoever shows up with these at the next holiday gathering WILL be a rock star =)

France September 12, 2011 at 12:40 pm

You weren’t kidding! That is quite the recipe. No wonder they look absolutely amazing. I think the salted caramel has my heart at this point.

lisa September 12, 2011 at 1:34 pm

Knocked my socks off! Incredible – and a fabulous sounding recipe from both you and Amanda! Can’t wait to get my hands on some fresh pie pumpkins and try this!

Desi September 12, 2011 at 2:13 pm

Um. Wow. You realllllly outdid yourself! Sooooo fancy! Love your white chocolate pumpkin and your caramel corkscrew vines. You are so talented! This should be featured in a magazine or its own cookbook!

Becca @ Crumbs and Chaos September 12, 2011 at 2:28 pm

Absolutely stunning! So gorgeous and I love the timeline with the recipe! Awesome!

Jules September 12, 2011 at 3:17 pm

Wow, this looks beyond amazing. I am making this soon. Very, very, soon.

Lisa~~ September 12, 2011 at 6:08 pm

If this isn’t the most gorgeous post, I don’t know what is…simply amazing!

If you haven’t already, I’d love for you to check out my SRC recipe this month: Welsh Cakes.

Cook Lisa Cook

Krista September 12, 2011 at 7:59 pm

Amazing, Holly!!! These are so worth stretchy pants!

marla September 12, 2011 at 9:32 pm

Looking at all this splendor before bed is a bit tricky…but dang girl these are some stunning cakes for the SRC!!

Trisha September 12, 2011 at 9:53 pm

Gosh! Where do I start, I’m amazed at the amount of work that went into this post – both the recipe and the writeup. The cake looks stunning and it will be the center of attraction at any gathering. I love the caramel corkscrew vines, they are so cute!

sara September 12, 2011 at 10:01 pm

WOW! These cupcakes and cake are so adorable and just look delicious! Great combination of flavors, and gorgeous photos! 🙂

Gloria September 13, 2011 at 12:09 am

You knocked this one out of the park! The cake and cupcakes are both stunning! And the gilded pumpkins and sugar corkscrews. Wow! Love the Secret Recipe Club.

Lynne @ 365 Days of Baking September 13, 2011 at 8:00 am

BEAUTIFUL work!! From Amanda’s comment, I know you made her proud, but how could you not with this?! Awesome SRC post!!

Cajun Chef Ryan September 13, 2011 at 8:40 am

Eight recipes in one blog post, this has to be a record for culmination of dessert preparations. Besides the cupcakes over the top, the four layer cake looks so moist it must melt in the mouth with every bite!

Bon appétit!

Raina September 13, 2011 at 10:12 am

wow!! that was a phenomenal post and it all looks so delicious!

Jesica @ Pencil Kitchen September 13, 2011 at 3:16 pm

That little caramel twirly thingy is so cute!! and i bet this cake is sweet and delicious… what can u expect from pumpkin recipes 🙂

Peggy September 13, 2011 at 3:48 pm

Wow, wow, wow! You definitely did Amanda justice with this one – and your cake and cupcakes look absolutely stunning! I’m definitely going to have a go at those caramel vines =)

Katherine Martinelli September 13, 2011 at 4:20 pm

Holy moly! You were not kidding about outdoing yourself on this one! But the result is just stunning. I am beyond impressed. Seriously. Just, wow. I probably won’t go to quite these lengths, but the chocolate pumpkin cake on its own looks pretty doable and darn delicious 🙂 Again, very impressed!!

jennifer @poirier September 13, 2011 at 10:05 pm

great photos and great cupcake “models”! love the idea with the caramel corkscrews, it really adds to the cupcakes and cake!
greetings from germany!

Beth Michelle September 14, 2011 at 12:27 am

These are just incredible!! You did such a fantastic job, right down to the details!

myFudo September 14, 2011 at 1:05 am

Unbelieveable,good recipe!the photos were fantastic.

Julia September 14, 2011 at 6:13 am

Absolutely darling. You did an AMAZING job recreating Amanda’s cake!!!!!

Crystal September 14, 2011 at 2:36 pm

I am sitting here in amazement! It looks absolutely wonderful! I have baked/made many things in my life, but you are a pro! I love this recipe, just not sure if I have the time or space to pull something like this off. LOL! I will try it at least once.

Memphis, TN

Rene September 14, 2011 at 3:28 pm

Oh. My. God.

Shut up. Sit down. Shut the front door.

I can’t contain myself with this cake and those cupcakes! You officially have a crafty hat now. Congratulations! I now want some sort of fall themed event to go to so I can make this!

Christina @ Sweet Pea's Kitchen September 15, 2011 at 6:53 am

Oh wow!! These cupcakes and the layer cake look incredible! This would be a show stopping dessert for Thanksgiving….I love it! 🙂

Erin @ Making Memories September 15, 2011 at 2:06 pm

Oh my heck! I don’t even know what to say about this. AMAZING!!!!!

Danielle September 15, 2011 at 6:35 pm

I want to lick my computer screen. That cake is all kinds of awesomeness and I don’t even like chocolate. Seriously, you outdid yourself. And by the way, that is the longest recipe in history! Amazing job. I think we should start sending each other samples of our finished product (:

Ilke September 15, 2011 at 7:36 pm

Holy Cow, lady!!! You are a CRAFTY BAKER! ALL CAPITALS.
I am amazed.
This is my first time on SRC and now I see why people want to challenge themselves with these type recipes! This is the point of SRC!! Amanda thanks for the cake and the SRC 🙂

So how long did it take you? 🙂

Holly September 15, 2011 at 10:35 pm

Hi! Thank you! I actually made all of this over a few hours on a Saturday. I had the white chocolate plastic in the fridge previously, everything else I just made that day 🙂

jeanie September 15, 2011 at 9:52 pm

Wow! You had me at the title, but this looks just so so good. I think I’ll make it for Thanksgiving too. I have a sister-in-law who doesn’t like pumpkin pie, but who loves pumpkin cake and chocolate. Winner. Wow again.

Shumaila September 16, 2011 at 8:40 am

You did go all out! And what a way to go! Beautiful cake and decorations and flavors!! Great job!

Laura @ GotChocolate September 17, 2011 at 9:19 am

WOW, WOW, WOOOOOOW!!! These are SO creative and stunning! And they Chocolate poured over them. YUUUUUUUUUM!!! 😀

Shelby September 17, 2011 at 2:47 pm

absolutely impressive! At work we are doing a bake sale fundraiser where people are going to buy raffles to win a dessert made by 3 different bakers in the office (me being one!). I think I will offer this cake as an option, how amazing is this!

Kim McCallie September 17, 2011 at 2:53 pm

These are absolutely gorgeous! I love anything that has to do with pumpkins. You did a wonderful job with these. I’ll definitely have to give this recipe a try although I know I won’t be able to make it as beautiful as yours. I’d like to invite you to share your recipe on Sweet Indulgences Sunday.

Holly September 17, 2011 at 10:19 pm

Hi Kim! Thanks so much! How do I go about sharing this? 🙂


Chris September 17, 2011 at 8:27 pm

Holy Cow…This whole post is quite fantastic. I haven’t “dressed” up my baking lately and now I want to pumpki-fy something. love the cupcakes. Thanks for the inspiration!

Margaret September 20, 2011 at 2:31 pm

Holly!! These are amazing!! You really outdid yourself on these.

Danni September 23, 2011 at 4:36 pm

I rarely post on blogs, but I think it’s worth saying that you are one of the best food bloggers on the internet. You are my favorite, and pioneer woman is my second favorite. You need YOUR own cooking show!

Nats September 24, 2011 at 4:25 pm

You ARE a rockstar. Just sayin =) xoxo

Kamaile September 24, 2011 at 5:10 pm

I don’t think you can claim you’re not crafty. I think you just need to think of it in the right medium. You’re totally crafty with food. I would never have thought to make caramel corkscrew vines. I love chocolate and pumpkin together. These sound like the perfect way to end (or start) your day. 🙂

rachel September 28, 2011 at 2:14 pm

I have craft envy too but from the looks of it, you’re a craft master! This looks awesome!

Avanika (Yumsilicious Bakes) September 29, 2011 at 3:06 am

Wow. You’ve really blown it out the park with this one. AMAZING job.

Megan October 21, 2011 at 8:37 am

Hi! I was wondering if it is possible to leave out the pumpkin and/or substitute something in its place. This sounds AMAZING to me, but I want to make it for my husband’s birthday and he does NOT like pumpkin (what’s wrong with him??). I don’t know how strong the pumpkin flavor is–i.e. can I just make it and tell him it’s a “chocolate spice cake” for fall and he’ll never taste the pumpkin if he’s not looking for it, or will it be apparent it’s pumpkin regardless if I tell him or not. I really want to make this but I feel like it’ll be a little selfish if I make a cake he doesn’t like for HIS birthday, knowing he won’t like it! lol Thanks for any help/advice!!

Holly October 21, 2011 at 12:51 pm

Hi Megan! It is a really great cake, but I haven’t made it substituting the pumpkin so I’m not sure what you could sub without losing the texture and moisture. The pumpkin flavor isn’t particularly strong, but you can tell it is there. I’m not a straight pumpkin fan myself and that was why I liked this cake so much – it did taste like chocolate spice with just a pumpkin hint. The only things I can think of you could try would be mashed, cooked sweet potato or applesauce but I would probably reduce the amount. The cake is super moist so they is some room to fiddle around there without there being any chance the cake will be dry. Hope that helps! Good luck!


Megan October 22, 2011 at 6:03 am

Hi Holly! Thanks very much for your thoughts! I FORGOT to check back here until after I had the cake in the oven and panicked–kept the pumpkin in, left the spices out. Had heard before that you can sub pumpkin in chocolate cake for oil and eggs and nobody can tell. So I thought I’d go for it. Tried some of the crumbs this morning when I was icing it and I think it’s going to be awesome. I also somehow made CARAMEL instead of caramel SAUCE so I was bummed that that didn’t work, but the icing without the caramel is still delicious and the chocolate glaze turned out exactly the way it was supposed to. The real verdict will come today but I think it’s going to be a hit. 🙂 Thank you! Can’t wait to try it the real way–pumpkins and corkscrews too!

Holly October 22, 2011 at 12:35 pm

I’m sure it will be great! He’s a lucky guy to have you making him a cake from scratch and I’m sure he’ll appreciate it! Can’t wait to hear how it turned out!


Kelli October 26, 2011 at 8:12 am

This looks like one monster of a cake – I’m impressed! You confess to craft envy, well, I often suffer from template envy when I see other blogs/websites and I’ll admit I’m a bit envious of the ‘print recipe’ set up you’ve got here. What code did you use to get those neat little boxes?

Holly October 26, 2011 at 9:36 pm

Hi Kelli,
The print feature and coding are actually a part of my Wordpress template. I think there are some widgets out there now you can use with Blogger, but I’m not positive since I don’t use it anymore. Sorry that is absolutely no help, but at least it’s an answer. Thanks for your nice compliments about the blog and the cake!


Starr October 26, 2011 at 3:06 pm

Wowwa weewa. I am going to have to try this this weekend for my daughters school. Kinda over the top for kindergarten but oh well, I am too excited. Thank you for such an inspiring post! Only thing is I am actually hoping to make them with a pretty decent pumpkin flavor any ideas?

Holly October 26, 2011 at 9:39 pm

Hi! You’ll look like a total rockstarr (lame pun intended 😉 if you show up with those cupcakes! If you follow the links to the original cake recipe I believe it uses a different amount of cocoa and chocolate so the pumpkin comes through more strongly. Some people like a little chocolate with their pumpkin and others like a little pumpkin with their chocolate. 🙂 Good luck!


Starr October 27, 2011 at 7:36 pm

Well I made a small batch of cupcakes tonight I used a bit less chocolate hoping for the pumpkin to come through a little more. I have to say that this recipe is DELISH! They are definitely not real pumpkins (personally I am trying to figure out how to add a bit more, as I did add a little more spices) but they are probably one of the best I have ever made!

I do have a question does to chocolate glaze harden up? Also, does anyone know if it is possible to col

Starr October 27, 2011 at 7:37 pm

Sorry color the corkscrews with candy color (trying to color them green but amber and green coloring makes dark amber ;( ?

Holly October 27, 2011 at 10:35 pm

Hi Starr,

I’m sure it could be done, but I think it is a different technique. I’ve only read about it because I haven’t had a chance to try it yet, but I’ve seen links out there for making pulled sugar. I can’t say how hard it is to do or not, but I liked this link I’ve bookmarked to try. I don’t think there is any way to color the caramel itself as you found since it is already so dark. Hope this helps! I can’t wait to see how they turn out!


Pulled sugar link:

Starr October 31, 2011 at 8:51 am
Holly October 31, 2011 at 10:55 am

Hi Starr! The links worked for me. Those cupcakes look awesome!! Great job! 🙂

Rachel October 31, 2011 at 1:17 pm

Oh my goodness! That cake and those cupcakes are amazingly gorgeous!!! I’m in awe!

Karen November 19, 2011 at 12:21 pm

When I added the salted caramel to the cream cheese frosting – it hardened……… and got really lumpy.. No amount of hard beating got ALL of the lumps of caramel out. Is it supposed to be that way? – Any suggestions?

Holly November 19, 2011 at 2:22 pm

Hi Karen,

I’m sorry that happened. It sounds like your caramel may have been a bit too cooled and/or your cream cheese still too cold when the two came together. As long as the caramel bits in your frosting are still soft enough to chew, I wouldn’t start over or even give it too much of a worry. I actually bet that a caramel flecked frosting is even prettier! If you do decide to make it again, just make sure your cream cheese is soft and room temperature (and maybe it was?) and that your caramel is still soft enough that it pours easily. Most importantly though, as long as it still tastes good, I wouldn’t worry about it if I were you. If you can give me more details about the temperature of all your ingredients in the frosting when you added the caramel I may be better able to make a guess about what went wrong. Thank you for trying the recipe! Please let me know if I can help more.


Karen November 20, 2011 at 8:11 am

I kind of agree with you – the little caramel nuggets are a unique added feature. The cream-cheese butter cream was a little cool – but basically room temp…… I was really worried about melting the butter in the cream cheese – but the caramel mixture was still quite warm…? – hot to touch in the middle areas……. (I’d been stirring it to cool)….

Jeanna December 4, 2011 at 7:25 pm

These are sooo ridiculously cute! If you ever opened up a bakery, I bet it’d be super successful. Salted caramel, chocolate, pumpkin = my ultimate (cup)cake! I definitely want to make these, it’s not like I’m 100% paleo anyway!

Holly December 5, 2011 at 12:13 am

You’re still a supah star though! I don’t think I could do paleo all the time, but I’m super intrigued by it. It’s made me rethink things in our pantry and even just look at recipes and think, “hmmm, what would it take to make it paleo?” It’s inspiring!

Mrs. Hermanson August 21, 2012 at 8:17 am

This is too gorgeous for words…..and i bet it is sinfully-delicious! I can’t wait to try it all!
I was just wondering if anyone had tried the cake with fat-free sour cream and olive oil instead of canola. I would love to make this for my grandmother but i would have to use the above listed substitutes!
Thank You

Holly August 21, 2012 at 9:33 am

Hi! I don’t know if anyone has tried those substitutions, but I think they would work just fine using a light olive oil and the fat free sour cream or even yogurt. Please let me know how it goes! Best of luck!

Vera Zecevic – Cupcakes Garden September 16, 2012 at 1:58 am

How gorgeous cupcakes! I’m preparing cupcakes collection for Helloween, abd I would like to showcase this recipe on my cupcake recipes & ideas blog if you agree. Best regards!

Holly September 16, 2012 at 9:13 am

Hi Vera,

Thanks for your interest in featuring the cupcakes. I’m flattered! Please feel free to use a picture and link back to the post on my blog for all the instructions and recipe. Thanks!


Kaci September 18, 2012 at 4:33 pm

This looks amazing! I am actually attempting this tonight and can’t wait to taste this recipe!!! Thank you for all of the details!

Samantha November 20, 2012 at 8:22 am

I made this over the weekend for our FriendsGiving and it was a HIT!!!! I made it as cupcakes and took your direction to break it up into a 2 day project so your not waiting around for things to cool. The cake was easy to make and the frosting is amazing. My only trouble was the chocolate glaze: I think at first my heavy cream/water mix wasn’t hot enough so I just kept adding powered sugar and hot cream until I got the consistency needed. All in all it was a successful recipe and will be making it again!

Cupcake Daily Blog November 29, 2012 at 12:39 am

Absolutely lovely! Thanks for sharing…

Danielle October 19, 2013 at 1:24 pm

These look delicious! I am going to attempt to make them this week, but I was wondering how many cupcakes the recipe makes as well as how much icing the recipe makes.
Thank you!

Holly October 19, 2013 at 4:32 pm

Hi Danielle! So, here’s the scoop. I’m a lazy butt who didn’t measure the frosting. That said if I made an educated guess it was around 5-6 cups. Plenty to generously frost the cake or cupcakes. As for the cupcakes, the recipe says to line a 12 cup tin – that said, I have a tendency to overfill. I’d shoot for 18 and fill the cups 2/3 full. Sorry that is kind of vague, but hopefully it helps!


Jennifer November 29, 2013 at 8:37 am

I made these for my husbands work and I quote, “they were a smashing success” and “amazing”! These are my new favs and I called them “Thankful Cupcakes” because they are so yummy and they are Thanksgiving in a single serving!! Thank you for sharing!

Keggsy January 18, 2014 at 4:02 pm

What a fantastic recipe and awesome post. All amazing. Yet another new recipe for me to try. This all looks just awesome.

Jennifer November 9, 2014 at 2:46 pm

I have made these twice now, and both times they were delicious! I called them “Thank-full” cupcakes! The first batch I took to my work, and the second batch was taken to my husband’s work. Both times they disappeared fast with tons of compliments. My favorite fall cupcake!!!

Jennifer October 13, 2015 at 7:58 pm

I have made these cupcake a few times mow. Thay are awesomly delicious! Must make for fall!

Megan September 7, 2016 at 8:00 am

I’m OVER THE MOON excited that this recipe is back online!!! I can’t tell you how disappointed I was when it disappeared. I have big plans to make this for my birthday in October. 🙂 If I just wanted to make 12 cupcakes (and skip the layer cake), should I halve the recipe or even a third???

Holly September 24, 2016 at 3:36 pm

Sorry I just saw this! I did have a blip earlier this summer but things are back up and running. If you only want 12 cupcakes I would do 1/3 recipe. Let me know how it goes!

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