Spicy Chocolate Pumpkin Mini-cakes

* Exported from MasterCook *

Spicy Chocolate Pumpkin Mini-cakes

Recipe By :
Serving Size : 12 Preparation Time :0:25
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Batter
1 1/4 cups unsalted butter -- softened
2 cups sugar
1 cup unsweetened cocoa powder
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
4 large eggs -- at room temperature
1 can (16 oz.) solid pack pumpkin
1/2 cup milk
2 teaspoons vanilla
2 2/3 cups flour
Brown Sugar Frosting
1 1/3 cups packed brown sugar
2/3 cup unsalted butter
1/4 cup milk
2 cups confectioner's sugar
1 teaspoon vanilla
1/3 teaspoon each red & yellow liquid food color
6 Pepperidge Farm Pirouette cookies -- For garnish

Hot oven to 350. Lightly grease twelve 1 cup capacity mini-bundt pans. (If
you only have 1 pan with 6 wells, the batter can remain at room temperature
while the first batch bakes.) You can also use regular 1/2 cup capacity
muffin tins using 1/3 cup batter per well.
For batter: In a large bowl with an electric mixer on medium low speed, beat
butter, sugar, cocoa, pie spice, baking powder and baking soda unitl creamy,
gradually increasing speed to high. Add eggs, one at a time and beat until
mixture is fluffy. On low speed, beat in pumpkin, milk and vanilla (mixture
will look curdled). Gradually add flour, beating just until blended. Fill
each prepared well with 2/3 cup batter (if using separate tins). Smooth
tops. Bake 18 to 20 minutes until a pick inserted in center comes out clean.
Cool in pan on a wire rack for 10 minutes. Invert pan on rack and tap to
release cakes. Let cool completely. Place rack over a waxed paper lined
baking sheet.
For frosting: In a medium saucepan, bring brown sugar, butter and milk to a
gentle boil. Stir until butter melts, sugar dissolves and mixture is smooth.
Gradually beat confectioners' sugar and vanilla into hot mixture. Remove
from heat and beat in red and yellow food color until frosting is pumpkin
orange. (You may need to add some more food coloring.) Spoon frosting over
cakes so it runs down sides, letting some cake show near the bottom. If
frosting becomes too thick, stir over low heat or transfer to a microwave
safe bowl and microwave on medium (defrost) until the right consistency. Cut
wafer cookies in half crosswise and insert in center hole of cakes for
"stems". (Frosing will help them stick.) Cover with plastic wrap and store
at room temperature up to 3 days.

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