I saw this cupcake in Ira's magazine
saharisha and immediately fell in love with him. Cooked and not disappointed, very tasty rich chocolate pumpkin cake with
pieces of tobleron.
on one big or 2 medium cupcakes
For chocolate dough:
125 g soft butter
250 g sugar
3 eggs
100 g sour cream 15%
60 g cocoa
250 g flour
1 tsp baking powder
1/4 tsp soda
1 tsp vanilla extract
chocolate bar tobleron (optional)
For pumpkin dough:
250 g pumpkin puree
150 g brown sugar (usual recipe)
2 eggs
100 ml of vegetable oil
1 lemon peel (I did not add)
300 g flour
2 tsp. baking powder
1/4 tsp salt
0.5 tsp cinnamon (added by myself)
chocolate glaze:
100 ml cream
100 g milk chocolate
Cooking chocolate dough:
Beat the butter with sugar until fluffy, add eggs, sour cream, vanilla.
Sift the flour, cocoa, soda and baking powder and gradually lead to the oily mass.
Tobleron (I took with milk with nuts and raisins) cut into pieces and add to the chocolate mass.
Add flour to the liquid mass and combine well.
Cooking Pumpkin Dough:
Boil the pumpkin and fry it.
Mix mashed potatoes, eggs, sugar, vegetable oil in a mixer cup and mix well.
until smooth.
Sift flour, add salt, baking powder and cinnamon stir together.
Spray a cup cake mold with oil.
We spread both types of dough on a spoon, and then with a wooden stick we make stains by mixing the dough.
Heat the oven to 180 degrees and bake muffins for 50-60 minutes.
Or by checking pastries with a wooden stick.
Still warm pour chocolate icing
source: vkusnyblog.ru
The article is based on materials .
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