Holy moly, that’s a long title.

These cupcakes are worth every word, though.  They deserve it.  They’re fluffy, light cupcakes with a creamy, chocolatey, pumpkiny filling and a thick frosting that has a crunch to it.  The textures and flavors are very complimentary to each other.

You know what I love about college?  All of the new testers I’ve got for my blog.  Really, this is good for you guys, too, because it’s not just my word you’re taking.  There have been a couple of recipes I just didn’t post because the feedback wasn’t good, so I’m really thankful for all of the new people with opinions.  Yeah, it’s kind of a bummer when people don’t like what you’ve made, but it’s all worth it when someone says, “That’s the best cupcake I’ve ever had.”  And that’s what happened with these.  Someone told me that and it totally made my day.  So if you want to have your day made, make these cupcakes.

Anyway, speaking of amazing, I went to a Death Cab for Cutie concert last night.  I’m a huge fan and it was an awesome show.  If you want to see a band that can perform live, Death Cab is the one to see. I was feelin’ a little starstruck this morning when I listened to them on iTunes.  I thought, “How cool is it that I can say I saw them live?” (So cool, if you were wondering.)

I recorded a few videos, but unfortunately, when I uploaded one to YouTube, I realized I was singing way too loud. Ha! But I did still keep it up, if you want to check it out.  Ya know, just to prove I was there.

P.S. I just want to thank you guys for your kind feedback and support about my vlog.  I was really nervous about posting it and you guys made me want to keep doing them.  So again, thank you!

Okay, finally…here are the cupcakes I’ve hyped up.

Vanilla Cupcakes with White Chocolate Pumpkin Ganache Filling and Brown Sugar Frosting
Cupcakes: Food Network
Brown sugar frosting: Adapted from: How Sweet It Is
Makes: 12 cupcakes

Cupcakes-

• Ingredients:

• 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
• 1 cup sugar
• 1 1/2 cups cake flour, sifted
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup milk, at room temperature
• 3/4 teaspoon vanilla extract
• 3 large eggs, at room temperature, separated

Directions:

• 1 cups white chocolate chips
• 2/3 cups sour cream, room temperature
• 1/2 teaspoon vanilla extract
• 2 tablespoons canned pumpkin
• 1 tablespoon vegetable oil

Brown Sugar Frosting-

• 1 stick of butter, at room temperature
• 1 3/4 cup loosely packed brown sugar
• 1 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1 tablespoon cinnamon

Directions:

1. Beat butter and brown sugar in the bowl of your electric mixer until completely combined and fluffy, scraping down the sides a few times.
2.  Add in powdered sugar, beating on low speed and gradually increasing to medium speed.
3. Add in vanilla extract and cinnamon.
4. Beat frosting for 4-5 minutes on medium-high speed until really creamy and combined.

Assembly

1. Make the cupcakes and let them cool.
2. Spoon your ganache into a frosting bag with a skinny piping tip.  Stick tip into the top middle of each cupcake and  squeeze until it starts spilling out of the top.
3. Frost each cupcake.
4. Enjoy!