This Whipped Chocolate Pumpkin Ganache is going to be your favorite fall dessert. A white cake that is topped with decadent chocolate pumpkin ganache. This dessert in a jar is a must make.
I know that when I’m craving that pumpkin flavor, this simple dessert is my go-to recipe. There’s no denying that amazing pumpkin ganache topping from the moment that I take my first bite.
Whipped Chocolate Pumpkin Ganache Cupcake Jars
Once you start to create this white cupcake with pumpkin ganache recipe, you’re going to love how simple it is. Using a white cake mix cuts down on so many cooking steps! Plus, you’re literally creating this and making it in a jar.
I LOVE how fun and funky this recipe is because there’s just something so creative and eclectic about eating this dish from a jar. (Next to pumpkin pie, this dessert is one of my fall favorites!)
The other great part about having this fall dessert in a jar is that it makes it for super simple storage. Just put the jars in the fridge once done so that they’re ready to enjoy later!
How to Make Whipped Chocolate Pumpkin Ganache Cupcake Jars
Step 1: Preheat oven to 350 degrees.
Step 2: Now you will beat the first 4 ingredients for the cake mix in a large mixing bowl. Do the low speed for about 30 seconds or until mixed together.
Step 3: Spray 24 muffin tins with cooking spray, or line with cupcake liners. Fill each slightly more than half full.
Step 4: In a medium saucepan, combine chocolate chips, pumpkin puree, heavy cream, cinnamon, and ground cloves. Cook over medium heat while stirring until the mixture thickens.
Step 5: Refrigerate chocolate pumpkin sauce for 2 hours, or until completely chilled, and then use a hand mixer and whip the ganache until light and fluffy.
Step 6: Layer cupcakes and chocolate pumpkin ganache in mason jars.
Full directions and recipe is in the printable recipe card below.
How long does a cupcake in a jar last?
Since you’re making these cupcakes fresh at home, they’re going to be the tastiest to be eating within 2-3 days after baking them.
You’re also going to want to be certain that you’re adding on a lid when you’re storing them in the fridge too so that you can block out the air and keep them moist.
What is the difference between chocolate mousse and chocolate ganache?
Many people think that they’re the same but there are differences! Mousse is actually an entire dessert on its own (yum!) while ganache is a topping that you add to other types of dessert dishes.
(But if you’re asking me, I could literally eat them back as their own dessert! So good!)
How do you know when the cupcakes are done baking in the oven?
One of the easiest tricks for knowing that the cupcakes are ready to be pulled from the oven is to have a toothpick inserted into the middle of the cupcake once the timer goes off. If the toothpick comes out clean, the cupcakes are done and ready to be pulled.
Does ganache need to be refrigerated?
It can actually be at room temperature for a couple of days but then should be kept in the fridge after that. I’ve found that I also actually prefer the texture and temp of it after it’s been in the fridge so I usually always store it there from the start.
What are other toppings ideas for cupcakes that give fall flavors?
If you’re wanting to try something different than ganache for these cupcakes, you can. The great part about making this dish is that you can try out a variety of flavors.
Some other topping ideas can be whipped cream with a sprinkling of brown sugar, salted caramel drizzle, or even delicious cream cheese frosting.
While I’m a HUGE fan of the taste and flavor of the ganache, you can try out anything that you want. This is all part of the fun of baking at home!
As you can see, making cupcakes in a jar is so much fun! If you have kiddos in the house, let them join in, too! Anytime you can combine family time with baking time, it’s always a good thing!
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- Easy Lemon Cupcakes with Buttercream Frosting
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- 1 16.5 ounces white cake mix
- 1 cup of water
- ½ cup of vegetable oil
- 4 egg whites
- 2 cups chocolate chips
- 1 cup pumpkin puree
- 1 ½ cups heavy cream
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- Preheat oven to 350 degrees.
- Beat the first 4 ingredients to make the white cake in a large mixing bowl on low speed for about 30 seconds or until mixed together.
- Spray 24 muffin tins with cooking spray, or line with cupcake liners. Fill each slightly more than half full.
- In a medium saucepan, combine chocolate chips, pumpkin puree, heavy cream, cinnamon, and ground cloves. Cook over medium heat while stirring until the mixture thickens.
- Refrigerate chocolate pumpkin sauce for 2 hours, or until completely chilled, and then use a hand mixer and whip the ganache until light and fluffy.
- Layer cupcakes and chocolate pumpkin ganache in mason jars.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 723Total Fat: 51gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 52mgSodium: 250mgCarbohydrates: 67gFiber: 4gSugar: 48gProtein: 9g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.