Yumm apple pie cupcakes? Yes please! In my opinion, fall is the perfect time of year where you have an excuse to be making a lot dishes that contain either apples, pears, pumpkin, or spices. With Thanksgiving just around the corner, there are so many options of recipes to choose from! It’s like a to-do list! Here bwlow, I am presenting to you guys the foods that come around every season and month of the year. Hope this helps!
Anyways, for todays post, it’s all about apples, apples, apples. The soft and moist chocolate cupcakes is created by one of my top favorite chef, Ina Garten! So, I mashed up a few recipes together that I had in mind and created this delectable Spiced Apple Pie Chocolate Cupcakes. Surprisingly, chocolate and apples pair up quite nicely, but i just wish that I had added a bit on caramel into this recipe as well. Maybe next time…Happy Eating~ 🙂
Spiced Applie Pie Cupcakes
For the cupcakes
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
For the frosting
8 ounces unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
2 teaspoon vanilla extract
For the apple filling
3-4 Granny Smith apples, cored and diced
1/2 cup sugar
1/4 cup water
1 teaspoon cinnamon
2 teaspoons lemon juice
1 tablespoon cornstarch
- Preheat the oven to 350 degrees F. Line 24 cupcake liners into your cupcake tin.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the a medium bowl or a bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Evenly distribute the batter into the cupcake tins (about 3/4 full) and bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Take it out of the oven and let it cool on a rack completely before frosting.
- For the filling, in a medium saucepan on medium-high heat, add in your apples, sugar, water, cinnamon, and lemon. Cook the apple mixture for 5-7 minutes, or until soft and tender. Once tender, add in your cornstarch and cook for another minute or until the mixture thickens up. Remove from heat and set aside to cool before filling your cupcakes.
- For the frosting, in a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract until combined.
- To assemble, using a pearing knife or simply a teaspoon, remove the middle of your cupcakes until halfway. Discard the scrapes (or eat them for later) and start filling your cupcakes with the prepared apple filling just until it reaches the top. Once the cupcakes are all filled, start frosting them with the prepared cream cheese frosting. Sprinkle with cinnamon. Serve or store in the fridge for up to 4 days.
Recipe Adapted from Ina Garten