Pumpkin Spice Crunch Cupcakes with Cream Cheese Filling -- A Mouthful of a Story!

Some of us are bakers and some of us are cooks. Few of us are really good at both. (Although I know quite a few who are!) And then there are some -- like me -- who refuse to admit that it doesn't make any sense that a good cook can't be a good baker -- so I continue to bake, mistake after mistake, failure after failure.

And once in a blue moon a mistake blooms into a roaring success! Case in point: these cupcakes.

It's a long story; I'll (try to) keep it short.  Since cheesecake is one dessert I can bake successfully time after time, I planned to make one for my sister-in-law's birthday party. A maple walnut cheesecake, to be precise. (It was scrumptious.)

But even cutting it into 16 pieces wouldn't be enough for the expected crowd, so I planned to make cupcakes, too. Not ordinary cupcakes, mind you. The "creative" baker in me was going to experiment. In cooking, that's not something I'm unaccustomed to doing. Baking? Another story.

I had some canned pumpkin pie filling lurking in the pantry. (A mistake purchase; meant to grab plain ol' pumpkin. Got the "filling" instead in a blind reach.) Found a cake recipe that called for using pumpkin pie filling. So far, so good. But to make it special, to put my imprint on it, I decided to fill the cupcakes with cream cheese, a method I'd used several times making these pumpkin cream cheese muffins.

I made a couple other additions, subtractions, deletions to the original recipe, and popped these babies in the oven.

Testing for doneness was a little tricky for me, because of the creamy filling and the crunchy topping. So I trusted my own experience with my oven and took them out two minutes early. I let them cool just a bit. Still warm,  I tore one apart to test. "Hmmm," I say to self, "still too gooey. Either they're not done, or just still warm."

Although panic had not yet set in -- the gathering was still a few  hours away -- I was stymied for Plan B. Just then, the phone rang. It was my friend Susie suggesting that she bake something extra for the birthday. Was she psychic? Had she eavesdropped on my near-panic? What a godsend! Hallelujahs all over the place! Bless you, Susie! I did not tell her my tale of baking woe and simply said, "Great idea!"

Later that evening, everyone was delighted with both my cheesecake and Susie's spice cake. The next day, my daughter was visiting and casually asked about the cupcakes she spied.

"Oh, those, " I said, "I'm afraid they 're a mistake. I tried to get creative and it they didn't turn out so swell. Wanna try one?"

Amy pronounced them delicious and I had to try myself then. They were delicious! They just needed a little cooling, time to set up.

So a basic cooking lesson I learned long ago was reinforced. Never make something brand new for a special occasion. If you do, have a good friend as a back-up.

Pumpkin Spice Crunch Cupcakes 
with Cream Cheese Filling
adapted from verybestbaking.com
makes 24 cupcakes

8 ounces cream cheese, softened
2 tablespoons confectioner's sugar
1 package spice cake mix, divided
2 large eggs
1 2/3 cup pumpkin pie filling
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/3 cup flaked coconut
1/4 cup chopped walnuts
4 tablespoons butter, softened

About two hours before baking, mix the cream cheese and sugar well. waxed paper, form a log about 12 inches long. Using the waxed paper to help, roll the log into a tube. Wrap again with foil, and pop in the freezer for at least two hours until firm.

When ready to bake, preheat the oven to 350 degrees F. Prepare muffin pans by lining with paper cups, or using non-stick spray.

Combine 3 cups only of the cake mix (saving the rest for the topping), eggs pumpkin pie mix and the spices in a large mixing bowl. Mix on low speed until moistened. t\Then beat on medium speed for 2 minutes.place about one tablespoon of batter into prepared muffin pans. Take the chilled cream cheese log from the freezer and cut into 24 slices. Place one slice in each cup. Then pour the rest of the batter evenly among the muffin
pans.

Combine the reserved cake mix, coconut and nuts in small bowl. Cut in the butter with a pastry blender and sprinkle over batter.  Bake 15 to 20 minutes. Let cool completely on wire rack.

Hula Hoop the Chocolate Chip Cupcakes Away!

Like any self-respecting home cook (especially one who keeps a blog!), I watch the The Food Network and The Cooking Channel when I can.  You always need new inspiration. That’s in addition, of course, to the half-dozen magazines I get, the 100 + cookbooks that grace my shelves, the myriad clippings I collect (some quite yellowed), the yet-to-be-organized print-outs from the internet, as well as the 50-odd food blogs and websites I try to visit regularly.  That’s a lot of inspiration!

Trouble is, I have trouble working in some kind of routine exercise into that food absorption.  Often, I will watch food shows while I hula hoop.  A half-hour show is perfect for this kind of multi-tasking:  I do my hula hoop for twenty minutes and then concentrate on the show for ten minutes (or maybe fold laundry).

The irony of exercising while slobbering over food possibilities is not lost on me.

A couple weeks ago I was going doing my hula hoop while watching Giada De Laurentiis.  Can’t remember which show.  (Which made finding the recipe just a little bit of a search.) But she made these chocolate chip cupcakes look so irresistible, I was drooling over my hula hoop. 

And I had a couple of real good excuses:  my friend’s birthday was coming up, the grandsons were camping with their parents nearby, and my college girlfriends were coming for a visit, too!  So . . . I made them.  Twice.  And they were doubly delicious.

When Giada said the recipe started with a brownie mix from a box, she only half-apologized and said they were that good. I believed her.  And it's true.   I only made a couple changes from her original recipe:

• I subbed coffee for the water she used.
• I used regular sized chocolate chips instead of the mini-chips she recommended.
• And I added peanut butter to the mascarpone-cream cheese frosting.

A word on the hula hoop:  It really works.  It’s a weighted hula hoop – 4 pounds. 

This is not me.

When I first used it, I had a tough time keeping it going for more than a minute at a time, but I do 20 minutes at a time and although I’m don’t do it all the time, I sure notice when I don’t!  Makes a big difference and really works whittling away my midriff.  Which is a very good thing if you like to eat brownie cupcakes like these.  And I do.

Chocolate Chip Walnut Cupcakes

only slightly adapted from Giada Di Laurentiis

1/2 cup finely chopped walnuts

1 cup semisweet chocolate chips, plus ¼ cup for garnish

1 (21 ounce) box brownie mix (Giada recommended Duncan Hines Chewy Fudge)

2 eggs, room temperature

½ cup vegetable oil

¼ cup brewed coffee

Frosting

4 ounces mascarpone cheese, room temperature

4 ounces cream cheese, room temperature

2 tablespoons smooth peanut butter

3 cups powdered sugar, sifted

Place than oven rack in the middle of the oven and preheat the oven to 350 degrees F.  Line a 12-cup muffin pan with paper liners.

In small bowl, combine the walnuts, 1 cup chocolate chips and 1 tablespoon of the brownie mix.  Toss until the nuts and chips are well coated and set aside. (Doing this helps keep the chips and nuts from sinking to the bottom.)

In large, bowl, mix together the remaining brownie mix, eggs, vegetable oil and coffee.  Stir for 30 seconds until blended.  Fold in the nuts and chips.  Spoon the mixture into the prepare pan.  (Cupcakes will be full.)

Bake for 22 to 25 minutes until a toothpick inserted in center comes out with moist fudgy crumbs.  Cool the cupcakes in the pan for 10 minutes then transfer to a wire rack and cool completely before frosting, about 30 minutes.

For the frosting, using an electric hand mixer, beat the two cheese together until light and fluffy, about 2 minutes.  Then gradually beat in the powdered sugar until smooth and spreadable. Then mix in 2 tablespoons smooth peanut butter. Refrigerate frosting until ready to use.  Spread the frosting on top of the cupcakes and garnish with chocolate chips.  Refrigerate until ready to serve, but serve at room temperature.