These are Pumpkin Spice Hi-Hat Cupcakes are dark chocolate cupcakes with pumpkin dough filling. Finished with vanilla buttercream and a pumpkin spice magic shell.

Okay, people. I’ve been waiting as long as I could to post my first pumpkin dish of the season. To be honest, I’ve been creating apple and pumpkin treats for WEEKS in preparation for sharing them with you.

These Pumpkin Spice Hi-Hat Cupcakes are the ideal way to kick off the fall season! I came upon a bag of Nestl Toll House Pumpkin Spice Morsels this past weekend. I was dubious at first, but these taste AMAZING and taste just like pumpkin spice! So, like any good food blogger, I went back and purchased half the stock.

My goal for the weekend was to make a pumpkin cookie dough packed cupcake. I cooked the cupcakes and waited patiently for them to cool to observe how the center baked. I realized that pumpkin, like eggs, ties the elements together. As a result, the centre of this cupcake is more like rich pumpkin bread than cookie dough, but it’s still wonderful.

I just had to decide on the icing after I finished the cupcakes. I decided to make my first hi-hat cupcakes with a bag of pumpkin spice morsels in hand. I saw numerous blog postings featuring hi-hat cupcakes, including those from I am Baker and Beth Cakes. They seemed simple enough, or so I assumed.

Making the magical shell was a breeze. In a microwave-safe plate, I mixed the pumpkin spice morsels and the vegetable oil, melted it for 45 seconds, and then stirred it until smooth. I knew I needed a deep vessel for dipping my cupcakes in since my icing was practically piled high. My Pyrex measuring cup worked well.

Hi-hat cupcakes are often topped with marshmallow icing, but I decided to use vanilla buttercream instead. So I made a huge quantity of Perfect Vanilla Buttercream and piped it onto my cupcakes. I flattened the tops of several of them to make them seem like pumpkins.

The magic shell isn’t particularly forgiving, so whatever form is underneath it becomes the shape it becomes. I recommend piping on a clean plate or anything until you get the action down. The icing may always be reused! A beautiful swirl may be achieved by applying hard and uniform pressure. For additional information, please read my Piping tutorial!

I wasn’t sure whether the icing would stick to my cupcake if I flipped it upside down, but Amanda (I Am Baker) told me that they should be frozen for approximately 15 minutes before dipping. Guess what, she’s amazing, and it worked perfectly. In addition, I believe it helps the chocolate solidify quicker. Before turning it back over, be sure to drip off any extra chocolate.

I covered a handful of these cupcakes with green steam to make them seem more like pumpkins. I thought they were adorable. I hope you do as well! These Nestl Toll House Pumpkin Spice Morsels have me a bit too thrilled. I also discovered that they are exclusively sold at Target! Friends, have a wonderful fall baking season!


Pumpkin Spice Hi-Hat Cupcakes

  • Author:LEE
  • Prep Time:30 minutes
  • Cook Time:18 minutes
  • Total Time:48 minutes
  • Yield:24 Cupcakes


These Pumpkin Spice Hi-Hat Cupcakes are dark chocolate cupcakes filled with pumpkin dough and topped with vanilla buttercream before being dipped in a pumpkin spice magic shell.


For the Filling

  • 1/2 C Unsalted butter (1 stick), softened
  • 1/3 C Light brown sugar
  • 1/2 C Granulated sugar
  • 1 C All-purpose flour
  • 1 tsp Pumpkin pie spice
  • 1/2 C + 2 tbsp Pumpkin puree
  • 1 tsp Vanilla extract

For the Cupcakes

  • 1 box Chocolate fudge cupcake mix
  • 1/4 C Dark chocolate cocoa powder
  • 3/4 C Nonfat sour cream
  • 3 Large eggs
  • 3/4 C Milk or water
  • 1/2 C Oil
  • 2 tsp Pure vanilla extract

For the Frosting

  • 1 1/2 C (3 sticks) Unsalted butter, cold.
  • 5 C Powdered sugar
  • 2 1/2 tsp Vanilla extract
  • 2 tbsp Heavy whipping cream

For the Magic Shell

  • 11 oz Nestl Toll House Pumpkin Spice Morsels
  • 3 tbsp Vegetable oil


For the Filling

  1. Beat butter and both sugars until creamy, about 1-2 minutes.
  2. Mix in the flour and pumpkin pie spice. Slowly fold in the sugar; the dough will be clumpy. Beat in the pumpkin puree and vanilla extract gradually until creamy.

For the cupcakes

  1. Preheat oven to 350 F.
  2. Combine the cake mix and cocoa powder. Sour cream, eggs, milk, vegetable oil, and vanilla essence are all added. Mix on medium speed until all of the ingredients are well mixed.
  3. 3 batter cups are filled.Make a liner for your cupcake pan. Fill the cupcake liners with roughly 2 tablespoons of dough (small cookie scoop). Fill each individual liner 2
  4. Bake for 15-18 minutes @ 350°F. Insert a toothpick into the center of the cupcake to check for doneness. Your cupcakes are done when the toothpick comes out clean.
  5. Allow cupcakes to cool completely.

For the frosting

  1. Cut the butter into cubes. Whip the butter for 5-7 minutes with the paddle attachment, scraping down the bowl regularly. Beat until the butter becomes light in color.
  2. Mix in 2 cups powdered sugar on low speed until it is completely absorbed into the butter.
  3. Add 2 tsp vanilla extract and mix to combine.
  4. Add an extra 2 cups powdered sugar and beat on low until combined. Increase the pace to medium-high and continue to beat for 3 minutes.
  5. 2 teaspoon vanilla extract. Beat on low until the ingredients begin to combine. Increase the speed to medium-high and continue to beat for another 3-5 minutes to incorporate more air into the frosting.1 cup powdered sugar, 2 tablespoons heavy whipping cream, and 1 teaspoon vanilla extract

To assemble the cupcakes

  1. Frost cooled cupcakes and freeze for 15 minutes.
  2. Prepare the magic shell and dip the cupcakes into it. Set aside for 10-15 minutes, or until firm. Allow the icing to defrost more before eating.

For the magic shell

  1. In a tall, microwave-safe dish or cup, combine pumpkin spice morsels and vegetable oil. Melt for 45 seconds, stirring constantly, until smooth. If the chocolate isn’t entirely melted, microwave for additional 15 seconds. The magic shell should be perfectly smooth.


Total time includes chilling time for the cupcakes and icing freezing time. Please keep the frosted cupcakes frozen before dipping in the magic shell!


How long do you let cupcakes cool before frosting?

Allow an hour between when your cupcakes come out of the oven and when you need to frost them. Even though they seem chilly on the outside, they may be holding heat on the inside. Any leftover heat in the muffin might melt your neatly piped frosting.

How do you order pumpkin spice with less calories?

Swap the milk: You may save calories by using skim milk or almond milk for the 2% milk. Reduce the pumpkin sauce: A Grande contains four pumps of Pumpkin Sauce. Another way to shave off some calories is taking it down to three pumps (or one pump less than the recommended amount).

How many calories in a pumpkin cupcake with cream cheese frosting?

Sweet cream cheese frosting swirls on top of tender spicy pumpkin cupcakes. No processed flour or sugar, really simple to prepare, and just 123 calories!

How do you make homemade cupcakes look professional?

9 Easy Ways to Make Your Cupcakes Look Professional
Leave out the box mix. PIN IT. Julia Raleigh took the photograph.
Make your own icing. PIN IT.
Make use of a Piping Bag. PIN IT.
Bake correctly. PIN IT.
Uniformity is essential. PIN IT.
Consider using a filling. PIN IT.
Don’t be afraid to try new things. PIN IT.
Give it a delectable description. PIN IT.

How can I make my cupcakes more attractive?

6 Simple Ways to Make Cupcakes Look Extra Delectable
1 Coat with sugar. One of the simplest methods to improve the appearance of a cupcake or cake is to sprinkle sugar on top.
2 Stir in the shredded cheese.
3 Finish with a crispy topping.
4 Prepare the icing.
5 Drizzle with melted chocolate.
6 Leave it alone.

What is the secret to super moist cupcakes?

Replace buttermilk, sour cream, or milk with high-quality dairy products such as plain yogurt or sour cream for soft and moist cupcakes. In a 1:1 ratio, substitute ingredients, but thin your yogurt and sour cream with water closer to the replacement component.

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