FILLING
1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract
CAKE
3 cups all purpose flour
1/4 cup cocoa
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup milk
Nonstick vegetable oil spray
FILLING
Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
CAKE
Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
Spoon batter onto mini egg shaped muffin pan. scoop them into your well-greased pan – nearly full, with tops as smooth as you can get ‘em. 18 minutes at 350 was perfect for me, so you might want to start checking them around 16 – 18 minutes – they’re done when a toothpick inserted into the middle of a cake comes out clean.
Cool cakes completely on baking sheets on rack.
To fill and decorate them, cut each cake in half and gently brush off any large crumbs. Put a big dollop of crème on the bottom half (enough to scare you a little bit) then put the top on and gently push down. Don’t worry if it’s not perfect – you can clean around the edge with a butter knife and make it pretty.
Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.
Use a pasty bag with a small round tip to pipe on the laces. I’m not the world’s greatest cake decorator, so I used a toothpick to fix my lines. Feel free to do the same, and don’t worry if they’re not perfect. No one will notice as they stuff it in their mouth and grab another one. Yum!
Categories: Desserts Tags:
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