Pumpkin Patch Cupcakes

Directions

1. Set your oven to 350°F (180°C) and prepare a muffin pan with cupcake liners.
2. In a bowl, combine the all-purpose flour, brown sugar, baking soda, baking powder, and pumpkin spice.
3. Add the pumpkin puree, vanilla extract, whole milk, apple cider vinegar, and vegetable oil. Stir until the batter is smooth but slightly lumpy.
4. Pour the batter into the prepared liners and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
5. Move the cupcakes to a wire cooling rack and let them sit for 5 to 10 minutes to cool evenly.
6. For the chocolate ganache frosting, melt the dark chocolate chunks and butter together in the microwave using 40-second intervals, stirring vigorously each time until smooth. Then add the heavy whipping cream and beat with a hand mixer until stiff peaks form.
7. For the green frosting, melt the green candies in the microwave in 30-second bursts, stirring until completely smooth.
8. Frost each cooled cupcake with the chocolate ganache, starting at the edge and working toward the center. Place a pumpkin candy on top. Transfer the melted green candy to a piping bag with a small opening (no tip needed) and pipe leaves and vines onto the frosting to create a pumpkin patch look.