- 4 cups plant-based milk, or dairy milk
- 1 bar Ibarra Mexican chocolate
- 1 teaspoon pumpkin pie spice
- 1/ 2 cup (or 1 can) unsweetened pureed pumpkin
- 1 teaspoon vanilla extract
- whipped cream, optional for topping
Cinnamon Sugar Rim:
- 1 cup caramel sauce
- 1/ 3 cup cinnamon sugar
In a saucepan or pot over medium-high heat, whisk together milk, pumpkin spices and chocolate. Use a wooden spoon to break up chocolate and whisk until combined. Set heat to the lowest setting and stir frequently, about 3-5 minutes.
Add pumpkin and vanilla and whisk until blended. The mixture should be smooth, glossy, and thick. If you prefer thinner hot chocolate, add more milk and whisk. Keep warm.
To make the cinnamon sugar rim, pour caramel sauce into a low bowl. Gently dip mug rim into caramel. In a separate bowl, pour an even mixture of cinnamon sugar (you can make your own or buy). Dip caramel coated mug rim into cinnamon sugar until caramel is thoroughly coated.
When ready to serve, pour hot chocolate into mugs and top with whipped cream (optional). Sprinkle on additional pumpkin pie spice if desired and enjoy immediately.
1/2 cup butter, at room temperature
3/4 cup brown sugar
1 egg, at room temperature
2 tsp vanilla extract
1 tsp espresso powder
2 cups flour
1/2 cup cocoa powder
1/4 tsp cayenne pepper
1/4 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp salt
1 1/4 tsp baking soda
1 cup buttermilk
For the whipped chocolate ganache filling:
1 cup heavy cream
2 cups semisweet chocolate chips
Pinch cayenne pepper
Pinch of salt
1 tsp vanilla extract
Preheat oven to 350˚F and line a baking tray with parchment paper.
Place chocolate chips in a medium sized metal bowl and sprinkle with a pinch of cayenne and salt. Add cream to a small saucepan and heat to a boil. When bubbles start to form, remove from heat and pour over chocolate. Let sit for about 5 minutes, then whisk from the center of the bowl, working your way out, until you have a shiny chocolate ganache. Set in the fridge while you make the cake.
Cream butter and sugar in the KitchenAid Artisan® Mini until light and fluffy, about 5 minutes. Add egg and beat until creamy. Add espresso powder and vanilla and beat until well combined.
Whisk the dry ingredients together, then add to the mixer in three different additions, alternating with the buttermilk. Mix on medium low speed until the mixture is well combined.
Scoop the batter onto the baking tray in heaping tablespoon sized scoops, leaving about 2 inches in between each one. You may need to bake the cakes in batches depending on the size of your baking tray. Bake for about 10 minutes, or until the tops are dry and firm to the touch.
Let cakes cool on a wire rack.
When ganache has chilled, add to KitchenAid Artisan® Mini fitted with whisk attachment and whisk for about 2 minutes. Add vanilla extract and continue whisking for about 2 more minutes, or until light and fluffy. Store in the fridge until ready to use.
When cakes have cooled, spread whipped ganache onto half of the cakes with a butter knife or small offset spatula, then top with the remaining cakes, flat side towards to filling.
Store any leftovers in the fridge!