Fall is my absolute favorite time of the year. Football is in full swing, the weather starts to cool off and you can find just about anything pumpkin inspired on local menus. I must confess, I am a pumpkinaholic and find myself sipping on pumpkin lattes and enjoying everything from pumpkin ravioli to pumpkin beers. As a bartender, I get a lot of requests for pumpkin bombs which are a seasonal and Halloween version of the famous Irish Car Bomb. There are many variations of the recipe, but the most common is 3/4 pint of pumpkin ale and a shot consisting of Bailey’s Irish Cream and Goldschlager® which is dropped into the pint of beer and then chugged like an Irish Car Bomb. I work at EATS! American Grill in South Tampa and we make our Pumpkin Bombs with Fireball Cinnamon Whiskey, RumChata and Pumking Imperial Pumpkin Ale. I have to say, they are pretty darn spectacular. Since I love baking, I wanted to take our Pumpkin Bomb and turn it into a cupcake that can be enjoyed for all types of fall festivities. I experimented with several pumpkin ales and found a great recipe for pumpkin cupcakes made with Blue Moon Harvest Ale on their website. I made a few changes to their recipe and created my own frosting inspired by my favorite recipe for Fireball cupcakes by Mooncakes and Merlot. The result is a spectacular boozy cupcake that will be the talk of your next party. What I love most about this recipe is the addition of the RumChata which gives the frosting that “wow factor” that will leave you licking every last ounce from the mixing bowl.
I recently attended the International Food Blogger Conference in Seattle and was introduced to some new and familiar products which have found their way into my recipe. In this recipe, I used Lágrima pure vanilla extract which is by far, the best vanilla extract I have ever tasted. Made with single-source organic vanilla beans extracted in top-shelf spirits, it is like liquid gold.
I love to pair beer with chocolate and Scharffen Berger is one of my preferred brands. While in Seattle, I got to sample more of their bars and brought some home to enjoy. The recipe calls for chocolate chips but I decided to chop up to bars of their extra rich milk chocolate and use in place of the chocolate chips. I was quite pleased with the end end result.
The chocolate blended so well with the beer and spices in the cupcakes. I, of course, could not resist nibbling on a few pieces while baking.
Needless to say, I love how these turned out and can’t wait to share them with friends.
I must warn you, you will not be able to resist eating more than one. 🙂
Ingredients
I hope you have a wonderful week filled with Halloween festivities and enjoy some tasty treats. Here are some other fantastic recipes that will inspire you to make some spooktacular dishes in the kitchen.
COCKTAILS
- Bloody Mary by La Cocina de Leslie
- Head Will Roll Cocktail by Noshing with The Nolands
- Wicked Sangria by The Messy Baker
SWEETS AND DESSERTS
- Snickers Fudge by I Run for Wine
- Halloween Pumpkin Chocolate Parfaits by Daily Dish Recipes
- White Chocolate Monster Munch by That Skinny Chick Can Bake
- Soft and Chewy Chocolate Candies by What Smells So Good?
- Candy Corn Puppy Chow by Pies and Plots
- Pumpkin Dirt Pudding Graveyard Parfaits by Neighborfood
- Candied Pumpkin (Calabaza en Tacha) by Magnolia Days
- Snickerway Truffles by Peanut Butter and Peppers
- Homemade Peanut Butter Cups by The Texan New Yorker
- Jack Skellington Oreo Pops by Big Bear’s Wife
- Halloween Crunch Truffles by The Weekend Gourmet
- Frozen “Boo” Nana Pops by Momma’s Meals
CUPCAKES, COOKIES AND MORE
- Bourbon Caramel Glazed Pumpkin Donuts by Girl in the Little Red Kitchen
- Candy Corn White Chocolate Pretzels by Alida’s Kitchen
- Soft Apple Cider Cookies by Killer Bunnies, Inc
- Spooky Cookies by Basic N Delicious
- Pumpkin Bomb Cupcakes by My Other City By the Bay
- Cinnamon Rolls à la Great Pumpkin by Ninja Baking
- Monster Eye Cookies by The Urban Mrs.
- Trick or Beet Brownies by Foxes Love Lemons
- Caramel Surprise Witches’ hat Cupcakes by Hot Momma’s Kitchen Chaos
- Dark and Stormy Gingerbread by girlichef
- {Flourless} Monster Cookie Dough Dip by Cupcakes & Kale Chips
- Monster and Mummy Cupcakes by Hip Foodie Mom
- Pumpkin Cut-out Cookies by Take A Bite Out Of Boca
- Candied Pumpkin Cheese Cake with Maple Cream by Vintage Kitchen Notes
- Easy Chocolate Pumpkin Cupcakes by The Dinner-Mom
- Zombie Cupcakes by Treats & Trinkets
- Coconut Macaroon Witch’s Brooms by Ruffles & Truffles
APPETIZER, MAIN MEALS
- Shrek’s Used Q-tips by Shockingly Delicious
- Green Tomato Chilli by Jane’s Adventures in Dinner
- It’s the Great Stuffed Pumpkin by Bobbi’s Kozy Kitchen
- Mummy Calzone by Curious Cuisiniere
- Pumpkin Soup by Juanita’s Cocina
- Pizza Bones by Cindy’s Recipes and Writings
- Sincere Pumpkin Patch Spicy Cheese Ball by Food Lust People Love
- Spooky Stew by Happy Baking Days
- Bloody Rice by Crazy Foodie Stunts
- Ghost Flatbread Pizzas by Family Foodie
- Witch Hats by A Kitchen Hoor’s Adventures