Spiced Pumpkin and Chocolate Bundt Cake

This is the Bundt cake I mentioned in my previous post.  I was supposed to post this first, but I wanted to share the pancakes first.

It’s a long weekend before school starts.  I wanted to bake something that my family and I can have for afternoon snack besides fruits.  Something autumn and complements hot drinks like tea, coffee, and hot chocolate (for the children).  Apples and pumpkin are the only fruits that are popular during autumn season.  My youngest is allergic to apples, so that leaves me the pumpkin to make.  I thought of combining pumpkin, chocolates and  pumpkin spice.  And this is how it turned out.

I created this recipe just last night.  I was surprised that the batter separated.  Maybe it was the way I swirled the chocolates, or maybe I put too much melted chocolates.   The most amazing part is how  the supposed swirled melted chocolates came together and part of the batter separated. I was expecting a marbled effect, but this is what I got.  It’s like magic.  But, I didn’t name it that way because I just created it and I am not sure if it will have the same result.  However, I hope it does when you bake it to make it more exciting.  This cake is so divine and so moist and perfect for brunch or just a snack.  A very good way to welcome  autumn and enjoying pumpkins.  🙂



Preheat the oven to 350 degrees.  Prepare the ingredients.



  • As I was mixing the ingredients, I added pumpkin pie spice in the batter that is why it’s not in the picture. 
  • Due to variations on all ovens, baking time may require adjustments.


  • 3 cups all-purpose flour
  • 1 (15 oz) can pumpkin puree
  • 2 cups firmly packed brown sugar
  • 2 eggs
  • 3/4 cup butter, softened at room temperature
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 packet of Duncan Hines Pumpkin Spice Frosting Creation flavor mix
  • 2 cups buttermilk
  •  1-1/2  semi-sweet chocolate chips, melted and divided
  • Chocolate ganache or caramel (optional)

Preparation Methods:

Generously coat the Bundt pan with baking spray with flour and set aside.


Sift flour, pumpkin spice frosting mix, baking soda, and McCormick pumpkin spice in a bowl.  Mix to combine.  Set aside.


Melt the chocolates.   Add the chocolates in a double boiler.  Place it on top of a pot with water over low heat. Stir until all chocolates are melted.


In a stand mixer, cream together butter and sugar.  Add the eggs and beat for 5 seconds.


Add the pumpkin and beat until just combined.


Alternating, add 1/2 of the flour mixture and 1/2 of the buttermilk mixture.  Mix until just combined.  Add the rest of the flour mixture and buttermilk.  Beat in low speed until smooth about 2 minutes, scraping the sides and bottom of the bowl as needed.  Do not over beat or you will end up with a chewy cake.


Pour half of the batter into the Bundt pan.


Add half of the melted chocolates to the batter.


Swirl with a knife.  Add the remaining batter and do the same.   Note:  I added cinnamon sugar on top along with the melted chocolates.  You can add them too if you want.  Just mix 2 tablespoons sugar and 1 tablespoon cinnamon.  Sprinkle on top of the batter first before adding the melted chocolates.  Swirl and bake for 55 minutes to 1 hour.*


This cake is so moist and dense.  Let it cool for at least 20 minutes before removing it  from the pan.  Cool completely in a cooling rack before cutting.  Drizzle with chocolate ganache or caramel if you prefer.  I would love to have drizzled it with chocolate ganache, but I was very impatient.  I wanted to taste it before I went to bed.  It was very late in the evening when it was done baking.  I wanted to get my zzz…. 🙂


Serve a la mode or by itself with a cup of tea.   Enjoy 🙂


Coffee Cupcakes with Cinnamon Roll Frosting

Coffee lovers, prepare yourselves.  My son and I created this breakfast cupcakes that will make you swoon for its deliciousness. I call it breakfast cupcake because it’s like having cinnamon roll, coffee cake, and coffee all rolled into one.  Mm…sounds good already! 🙂


My eldest son and I were talking about cupcakes one morning during breakfast.  I was ranting about names for my cupcakes.  He then blurted out “why don’t you make coffee cupcake for daddy”  with a big smile on his face.  My brain immediately went to work and I could see pictures in my head and the ingredients I would need to create it.  Oh, my goodness!  This is going to be a hit!  Well, if you love coffee and cupcakes that is.  I told my son it was a brilliant idea.  He went on and recommended making a fondant cup of coffee design for decorations, but I declared it’s too much work.  Well, I found some chocolate coffee beans, so it was perfect for decorations.  So, I spent half day in the kitchen trying to create it…and oh, boy what a creation!  These cupcakes were so moist.  My son and I were very much delighted with the result.


  • 1 1/4 cup + 2 tablespoons all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs at room temperature
  • 1/2 cup buttermilk
  • 1 tablespoon coffee extract
  • 1/4 cup strong coffee + 16 teaspoons (1 teaspoon for each cupcake)
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325 degrees.
  2. Line the cupcake baking pan with cupcake liners.  Set aside.
  3. In a large bowl, sift the flour, baking soda, baking powder, and salt.  Set aside.
  4. In a separate bowl, mix together the buttermilk, oil, coffee extract, vanilla extract, and coffee. Set aside.
  5. In a stand mixer, creamed together the eggs and sugar in low speed.
  6. Alternately, add half of the flour mixture to the egg mixture and beat until just combined, then add half of the buttermilk mixture and beat until just combined.  Repeat for the remaining mixtures and beat in low speed for 2 minutes until smooth, scraping the sides and bottom of the bowl at times.  Do not over beat.
  7. Fill the cupcake liners 2/3 full of the batter and bake for 17 to 19 minutes*.  Let cool for 10 minutes before transferring the cupcakes to the cooling rack.
  8. Prepare the icing.


*Note:  Due to variations on all ovens, baking time may require adjustments.  Recipe Yields 16 cupcakes.

Cinnamon Roll Frosting


  • 1 packet of Duncan Hines Cinnamon Roll flavor frosting mix.
  • 1/2 lb. cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup + 1 tablespoon powdered sugar
  • 3/4 teaspoon cinnamon
  • 3 tablespoons butter, softened


In a stand mixer, beat cream cheese and butter in high speed until smooth.  Add the vanilla extract and beat until well combined.  Turn off the mixer and scrape the sides and bottom of the bowl.  Add the powdered sugar and cinnamon.  Beat in slow speed.  Gradually, turn the mixer to high speed and beat until smooth and fluffy about 5 minutes. Set aside.


Poke the cupcakes with a toothpick halfway to the bottom to create small holes being careful not to poke through the cupcake liner.


Gradually, add 1/4 teaspoon of coffee at a time until you use 1 teaspoon of coffee.  Do the same with the remaining cupcakes. Set aside.


Fill the piping bag with the icing and frost the cupcakes using 1M decorator tip.  Sprinkle the cupcake with cinnamon and decorate with chocolate coffee bean on top.


Devour with a cup of coffee or tea.  🙂


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