Spiced Pumpkin Bomb Cupcakes #SundaySupper

October 27, 2013 27 Comments by Champagne Girl

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.

Blue Moon Harvest Pumpkin Ale

Blue Moon Harvest Pumpkin Ale

Source: Blue Moon

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.

Lagrima Pure Vanilla Extract

Lagrima Pure Vanilla Extract

Source: Lágrima

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.


Blue Moon Harvest Ale and Scharffen Berger Extra Rick Milk Chocolate

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. :)


Spiced Pumpkin Bomb Cupcakes #SundaySupper


  • Cupcakes:
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup Blue Moon® Harvest Pumpkin Ale
  • 2 tablespoons whole milk
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 6 oz. chopped Scharffenberger Extra Rich Milk Chocolate (two 3oz bars)
  • Frosting:
  • 1 cup butter (room temperature)
  • 4 oz cream cheese
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine salt
  • 6-7 cups powdered sugar
  • 1 shot of Fireballl Cinnamon Whiskey
  • 1 shot RumChata
  • Pumpkin Spice (for dusting cupcakes)


  1. Preheat oven to 375°F.
  2. In a mixing bowl, sift and combine cake flour, baking powder, and salt; set aside.
  3. Cream butter and sugar together until completely blended, scraping the sides as you go.
  4. Add eggs one at a time, continuing to scrape the sides as you mix and then add vanilla.
  5. In a separate mixing bowl, whisk together beer, milk, and pumpkin pie filling along with the cinnamon and nutmeg.
  6. Slowly add the pumpkin mixture into the butter mixture. Once combined, start adding in the flour mixture a little at a time until fully incorporated.
  7. Finally, fold in chocolate pieces.
  8. Fill cupcake liners 1/2 – 2/3 full. (Makes about 12–15, depending on the desired size.)
  9. Bake for 20–25 minutes until golden brown and a toothpick inserted in center comes out clean. Transfer cupcakes onto a cooling rack, and allow to cool completely.
  10. To prepare the frosting, cream the butter and cream cheese until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. Scrape down the sides of the bowl as needed.
  11. Add the cinnamon, vanilla extract and then salt.
  12. With the mixer on low, begin adding the powdered sugar, alternating with the Fireball and RumChata until the desired consistency is reached and the mixture is nice and smooth.
  13. Frost each cupcake with the frosting and dust with Pumpkin Pie Spice. Enjoy!


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.






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  1. Kathia Rodriguez
    2 years ago

    Not a big beer drinker but I love the cupcakes i bet they are delicious. Thank you for sharing


  2. Liz
    2 years ago

    Your cupcakes look amazing! And wasn’t the swag at the IFBC fantastic? I loved my Lagrima and Scharffenberger, too!


  3. Family Foodie
    2 years ago

    These little treats just moved their way up my must try list! Fabulous!!!!


  4. Jennifer @ Peanut Butter and Peppers
    2 years ago

    Oh dear heavens! This is an AWESOME Cupcake!!! I love how creative it is.


  5. Courtney @ Neighborfood
    2 years ago

    I might have to start carrying a vial of that vanilla with me everywhere. Sounds wonderful. With ingredients like this, I can only imagine how good these cupcakes are!


  6. Laura Dembowski
    2 years ago

    I’m loving these boozy cupcakes! They are very pretty too, and I bet all the flavors work well together!


  7. Katy
    2 years ago

    A Halloween cupckae for grown-ups – what could be better?!


  8. Megan
    2 years ago

    I have a ton of that chocolate left over from the conference. It was too strong for me to eat plain, now I know what I can do with it – BAKE! What a great recipe!


  9. Shaina
    2 years ago

    Fall is my favorite season, too! It has finally started to cool down here in south Florida, so I’m really loving it. I’ve never had a pumpkin bomb before, love that you used this as inspiration for a cupcake!


  10. Julie @ Texan New Yorker
    2 years ago

    These sound amazing!!


  11. Renee
    2 years ago

    I was intrigued by your title when you posted it in the Sunday Supper group. What a great cupcake and ingredients.


  12. Sarah
    2 years ago

    These sound to die for!


  13. Cindys Recipes and Writings
    2 years ago

    These cupcakes sound awesome!


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