Pumpkin Chocolate Cupcake
0
268
Kitchen
World
Calorie content
198.8 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
6.1 gr.
Fats *
12.5 g
Carbohydrates*
24.1 gr.
If your soul craves confectionery experiments, we offer this recipe. This pumpkin-chocolate cupcake immediately attracts attention, firstly, by its appearance - striped, bright, porous. Secondly, the pastry combines orange notes, a soft pumpkin base, spicy spices and a pronounced chocolate accent, which is quite unusual and very tasty. Immediately, thoughts of Christmas and home comfort begin to float. We decorate the surface with almonds - it fits perfectly into the overall composition of the cake - both to taste and visually.
Ingredients
Cooking process
To prepare the dough, you will need pumpkin puree. It is made by baking the peeled pumpkin pulp in the oven or microwave and then chopping it with a blender. Before adding mashed potatoes to the dough, be sure to cool it completely. To prepare pumpkin dough, sift the specified amount of flour into a bowl. Add salt, vanillin, baking powder, turmeric and orange zest to it. Stir dry ingredients with a whisk.
Break the eggs into a separate bowl, add granulated sugar to them and beat everything together with a mixer until a light fluffy foam is obtained. Pour odorless vegetable oil into the egg foam, mix. Then add pumpkin puree, mix again. There is a nuance: if the pumpkin puree is too wet, liquid, then first it must be weighed in a sieve or gauze to remove excess moisture. Failure to do this can make the cupcake heavy.
Preheat the oven to a temperature of 180 degrees. Grease the baking dish with a small amount of odorless vegetable oil and sprinkle with flour. You can also line the pan with oiled parchment to make it easier to remove the finished cake after baking. If the mold is silicone, then lubrication is optional. Pour a tablespoon of chocolate dough into the center of the mold. Pour the same amount of pumpkin dough onto it.
We put the form with the dough in the oven on the middle level and bake the cake for about one hour. During baking, in no case open the oven door - the cake will settle and not bake. The final baking time can be slightly more or less than an hour - a lot depends on the oven. The finished cake should rise noticeably, and characteristic cracks will appear on its surface. At the very end of baking, you can check the cake with a toothpick by sticking it in the center: if it comes out of the cake dry, then the product is ready. We immediately remove the finished cake from the mold, place it on the wire rack so that the crust does not soften from condensation. Let it cool completely.
While the cake is cooling, prepare the icing: melt the butter in a saucepan, add milk and granulated sugar to it. Mix the ingredients and bring to a boil. Then we introduce cocoa and stir with a whisk - this will not form lumps. The glaze will thicken - it will be immediately noticeable. As soon as the glaze is smooth and thick, remove it from the stove. Put the icing on the cooled cake, level it over the surface of the product. While the frosting is not frozen, place the almond kernels on it. Let the glaze cool completely and set, and the nuts - fix.
Bon Appetit!