Summer Sweet Eats

Strawberry Funfetti Cookies
Lemon-Lime Cheesecake Cupcakes
Cake Batter Ice Cream
CherryLemonTriffles2Square (1 of 1)

High Hat Pumpkin Cupcakes

Pumpkin High Hat Cupcakes

I have quiet the treat for all you pumpkin fans out there…Pumpkin Spice High Hat Cupcakes, I’m in love! These little babies consist of pumpkin spice cupcakes, filled with creamy pumpkin icing, topped with buttercream, and dipped in pumpkin chocolate. Pretty much…the ultimate pumpkin cupcake – oh yea.

Pumpkin High Hat Cupcakes Pumpkin High Hat Cupcakes
This past weekend I had the incredible chance to visit the Duncan Hines test kitchen for the second time (pinch me!). One of the many many desserts we were able to try was Duncan Hines Decadent Pumpkin Spice Cupcakes, brand new to the shelves! I’ve never made pumpkin cupcakes from a box and I was eager to get my hands on some – lukcy me the sweet folks at Duncan Hines sent us home one to try out!

Pumpkin High Hat Cupcakes

Instantly my dessert blogger brain kicked in and I thought – how could I make these even more fun? It only took me about 3 seconds to realize these just had to be made into high hat cupcakes with Wilton’s Pumpkin Spice candy melts! Talk about a match made in heaven! The box mix actually comes with a pumpkin frosting, which I filled the cupcakes with then added a buttercream on top that I could dip in the Pumpkin Candy Melts. I’ve been wanting to try out some High Hat Cupcakes for awhile but I was waiting for you know, the one.

But wait…are you wondering what kind of crazy person it takes to turn a cupcake upside down and stick icing right into warm chocolate? Don’t worry it’s really not that hard!! Let’s get started…

Pumpkin High Hat Cupcakes

Here’s what you’re going to need:

Duncan Hines Decadent Pumpkin Spice Cupcake Mix + Ingredients Listed on Box (For Icing And Cupcakes)
1 Stick Unsalted Butter
1/2 Cup Crisco
4 Cups Powdered Sugar
1/2 TBS Vanilla
2-4 TBS Milk
1 Bag Of Wilton’s Pumpkin Spice Candy Melts
1-2 TSP Crisco (For Thinning)

Makes and frosts 12 cupcakes.

Note: For this recipe I used decorators buttercream, simply because I wanted it to hold up really well under the warm chocolate. You can certainly try changing it out for any buttercream of your choice just make sure the icing has the chance to firm up really well.

Pumpkin High Hat Cupcakes

Step 1: Prepare cupcake batter as instructed on the box, fill each liner with 3 TBS of batter. Bake at 350 degrees for 18 minutes. Let cool.

Pumpkin High Hat Cupcakes

Step 2: Once completely cool core each cupcake center using a large round icing tip.

Pumpkin High Hat Cupcakes

Step 3: Prepare your pumpkin icing as instructed on the box, spoon pumpkin icing into piping bag and fill each cupcake using the holes you’ve just created.

Pumpkin High Hat Cupcakes

Step 4: To make your buttercream, beat together butter and crisco, once fully combined add in vanilla. Slowly add in powdered sugar one cup at a time, mixing in between. Add in milk one TBS at a time while mixing, until you have reached desired consistency.

Pumpkin High Hat Cupcakes

Step 5: Pipe the top of the cupcakes using a large round tip. If you would like more info on how I pipe my cupcake icing check out this post here Frosting Cupcakes 101.

Step 6: Once icing has been piped on each cupcake, place them in the fridge to chill for about 15 minutes. (this will make your buttercream nice and stiff for easy dipping)

Pumpkin High Hat Cupcakes

Step 7: Once your cupcakes have had a chance to chill, melt your Pumpkin Spice candy melts, you may need to add a little bit of shortening to thin it to a great dipping consistency. The candy melts were not quiet as thin as I would have liked them so I added a total of 3 TSP of Crisco to help. I also used my favorite chocolate melter to do so, I love how it keeps it at just the right temp so I don’t have to hurry through. No matter how you melt your chocolate, just remember not to use too big of bowl. You will need it to be deep enough to cover your icing. If you would like to read a little more tips and tricks on melting chocolate check out this post here – Melting Chocolate 101.

Pumpkin High Hat Cupcakes Pumpkin High Hat Cupcakes

Step 8: Now just turn over, dip, and pull straight up! I tilted my melter just a bit to insure my chocolate was deep enough.

Don’t worry…I don’t really have creepy man hands! I asked the hubs to jump in real quick so I could get the shot. And if HE can do it….then so can you!

Pumpkin High Hat Cupcakes

Step 9: Now just place your cupcakes back in the fridge to let the chocolate firm up a bit!

Have extra pumpkin chocolate? Don’t waste it! Pour it out onto some wax paper, let it harder, then break and place in a ziplock for remelting later!

Pumpkin High Hat Cupcakes

Why oh why have I waited so long to dip cupcakes in chocolate!! High hat cupcakes just may be my new fav….

Now excuse me while I find more cupcakes to dip in chocolate ;)!

Pumpkin High Hat Cupcakes

 

High Hat Pumpkin Cupcakes

Ingredients

  • Duncan Hines Decadent Pumpkin Spice Cupcake Mix + Ingredients Listed on Box (For Icing And Cupcakes)
  • 1 Stick Unsalted Butter
  • 1/2 Cup Crisco
  • 4 Cups Powdered Sugar
  • 1/2 TBS Vanilla
  • 2-4 TBS Milk
  • 1 Bag Of Wilton’s Pumpkin Spice Candy Melts
  • 1-4 TSP Crisco (For Thinning)

Instructions

  1. Prepare cupcake batter as instructed on the box, fill each liner with 3 TBS of batter. Bake at 350 degrees for 18 minutes. Let cool.
  2. Once completely cool core each cupcake center using a large round icing tip.
  3. Prepare your pumpkin icing as instructed on the box spoon pumpkin icing into piping bag and fill each cupcake using the holes you’ve just created.
  4. To make your buttercream, beat together butter and crisco, once fully combined add in vanilla. Slowly add in powdered sugar one cup at a time, mixing in between. Add in milk one TBS at a time while mixing, until you have reached desired consistency.
  5. Pipe the top of the cupcakes using a large round tip.
  6. Once icing has been piped on each cupcake, place them in the fridge to chill for about 15 minutes. (this will make your buttercream nice and stiff for easy dipping)
  7. Once your cupcakes have had a chance to chill, melt your Pumpkin Spice candy melts, you may need to add a little bit of shortening to thin it to a great dipping consistency. The candy melts were not quiet as thin as I would have liked them so I added a total of 3 TSP of Crisco to help. I also used my favorite chocolate melter to do so, I love how it keeps it at just the right temp so I don’t have to hurry through. No matter how you melt your chocolate, just remember not to use too big of bowl. You will need it to be deep enough to cover your icing.
  8. Now just turn over, dip, and pull straight up!
  9. Now just place your cupcakes back in the fridge to let the chocolate firm up a bit!
http://makebakecelebrate.com/high-hat-pumpkin-cupcakes/

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Comments

  1. Um, fabulous. Way to set the bar for the rest of us with that pumpkin spice mix. I’m so not doing cupcakes now- hahaha! PS: “creepy man hands”- bahahahaha!

  2. I’m going to try these. Hope I can find the cake mix. I’m a real big fan of Pumpkin anything!! I love your blog. So glad I found it. Keep the amazing ideas coming!

  3. These turned out so cute. I haven’t decided what to do with my box yet. It will probably be a bit more boring. At least I know it will taste great!

    • I’m sure you will think of something awesome (and I bet it will cost less then $20) Ha sry. But seriously even if you just bake them up just as they are and smoother them in icing you already know they are gonna be yummy.

  4. I’d love to pair these with cream cheese frosting.!! It’s just so hard to find one stable enough to decorate/pipe with! These are scrumptious looking!