10 cupcakes
DESSERT
Ina Garten Foolproof (p. 223)
Vegetable oil - 1⁄2 cup
All-purpose flour - 1 cup
Baking powder - 1 tsp
Baking soda - 1⁄2 tsp
Ground cinnamon - 1 tsp
Ground ginger - 1⁄2 tsp
Ground nutmeg - 1⁄2 tsp
Kosher salt - 1⁄2 tsp
Pumpkin puree - 1 cup
Sugar - 1⁄2 cup
Light brown sugar - 1⁄2 cup
Heath bars - 1⁄2 cup
Maple syrup - 2 tbl
Vanilla - 1⁄2 tsp
Confectioners sugar - 2 cups
Eggs - 2
Cream cheese - 6 oz
Unsalted butter - 3 tbl
Eggs - bring to room temperature
Heath bars - chop
Cream cheese - bring to room temperature
Butter - bring to room temperature
Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil.
Make the Maple Frosting. In the bowl of an electric mixer fitted with the paddle attachment, cream the cheese, butter, maple syrup, and vanilla on medium0low speed until very smooth. With teh mixer on low, slowly add the confectioners sugar and mix until smooth.
Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1⁄2 cup vegetable oil. Add the flour mixture and stir to combine.
Scoop the batter into the prepared tins and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with chopped Heath bars.