Whipped Chocolate Pumpkin Ganache Cupcake In Jars

Whipped Chocolate Pumpkin Ganache Cupcake In Jars

Whipped Chocolate Pumpkin Ganache cupcake jars are such an easy and delicious fall dessert. White cake topped with chocolate pumpkin ganache. This is an easy and fun weeknight dessert to make for any and every occasion.

Course Desserts

Cuisine American

Keyword chocolate ganache, chocolate pumpkin whipped ganache, cupcakes in a jar, fall cupcake in a jar, Holiday dessert, pumpkin ganache, white cupcakes in a jar

Prep Time 10

Total Time 10

Servings pint jars

Calories 723kcal

Author Kelsey

Ingredients

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

Instructions

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