I work for a company called GodwinGroup, the oldest and largest advertising agency in Mississippi. One of the reasons I love working here is that they encourage creativity. We are allowed to have fun at work.
This is my first Halloween with GodwinGroup. I should have known by the email that went out a few weeks ago that people take Halloween pretty seriously around here:
Several people went all out with the costumes:
And the office decorations were pretty great:
Not to mention the food! We really like to eat around here.
Kitty litter cake – German chocolate cake mix, vanilla cake mix, and pudding. While it tasted good, very few people could get past the Tootsie Roll garnishments:
Our Traffic Manager makes some fantastic looking cakes, like this scary tarantula:
And this jack-o-lantern cheese ball was almost too cute to eat. . .almost.
By now, word has spread through the office that I have a food blog. So that kind of ups the ante when we have employee potlucks. What do you think that would do to my reputation is word got out that I brought something that tasted like crap? My readership could end up in the toilet!! Honestly, it’s a little stressful.
Thankfully I found these yummy pumpkin nutella-filled cakes from Kirbie’s Cravings. I adapted the recipe for cupcakes since I don’t have a cute little pumpkin mold like she does. And since you can’t have cupcakes without frosting (because then it would just be a muffin), I covered them with my favorite spooky vanilla icing. I used about four tubes of black gel icing for two dozen cupcakes. Can You Stay for Dinner? has a great tutorial on making the spiderweb design.
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups white sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¾ cup chocolate hazelnut spread (such as Nutella)
- 3 cups powdered sugar
- ⅓ cup butter, softened
- 1 ½ teasooons vanilla
- 2-3 tablespoons milk
- Preheat oven to 350 degrees. Grease a cupcake pan with non-stick cooking spray or line with cupcake wrappers.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Add the dry ingredients to the wet ingredients and stir just until dry ingredients are moistened.
- Fill each cupcake mold with ⅓ cup of batter. Place 1 teaspoon of chocolate hazelnut spread into the center of each cupcake. Top with an additional ⅓ cup of batter.
- Bake for about 12-15 minutes. Test for doneness by sticking a toothpick just offset of the center. Cupcakes are done when the toothpick comes out clean.
- Makes 24 cupcakes.
- In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute.
- Add the confectioners' sugar, 1 cup at a time, beating until smooth after each addition.
- Add the vanilla and 1 tablespoon milk.
- Beat at high speed until fluffy, adding an additional milk if necessary.