Okay I lied.
I know I said that it’s summer in the city, and it is! But in the world of food, it’s definitely fall. In a few short days, I’ve already drank PSLs to my heart’s content and snacked on the first apples of the season. Have any of you been celebrating fall? What have you been doing and eating?
In the spirit of autumn, this dessert happened, and I am now convinced that pumpkin and alcohol make everything better. Everything about them is so magical, and when good quality, they go down smooth and make you feel all warm inside. Amirite?
To be clear, these are small cakes, NOT cupcakes, which are airy and topped with frosting. These snackers are dense from the pumpkin and walnuts, and there is no leavening to make them rise.
The sauce is some adult biznass. I’m talking chocolate + butter + bourbon + a little more bourbon cus there wasn’t enough the first time around. I’m a rye whiskey girl (also known as a manbro to some, sigh), but I bow down to Trader Joe’s for making their bourbon smooth and this sauce smoother. Use a spoon to top the cakes and then scoop another spoonful and eat it plain!
Fall, it’s on.
Pumpkin-Walnut Cakes with Bourbon Chocolate Sauce
For the Sauce:
- Heat cream, butter, an sugar in a medium saucepan until cream comes to a boil. Immediately remove from heat.
- Add chocolate, vanilla, bourbon, and salt and whisk until everything is completely smooth. Serve warm or at room temperature.
For the Cakes:
- Preheat the oven to 350 degrees and grease a 12-cup muffin tin.
- In the bowl of a stand mixer, cream the butter and sugar until light and airy. Add in egg, pumpkin, and vanilla.
- Add in flour, walnuts, and salt and stir until just combined – do not overmix! Scoop mixture into prepared pan and bake for 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Once cool, use a spoon or an offset spatula to spread chocolate sauce over cakes and serve.