Autumn Pumpkin Cupcakes with Mascarpone Cream

Step-by-step method

At a glance

You're making spiced pumpkin cupcakes filled with dark chocolate bits and topped with fluffy mascarpone cream—the main time commitment is roasting the pumpkin and cooling the cupcakes before decorating. The baking itself is straightforward, though you'll want to make sure your pumpkin purée is smooth and your chocolate is finely chopped so it distributes evenly through the batter.

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Pumpkin purée

Cook or roast the pumpkin without any seasoning, then blend it until smooth.

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500 gram
Hokkaido Squash
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Dry ingredients

Mix together the dry ingredients – flour, baking powder, baking soda and salt.

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300 gram
All-purpose wheat flour

5 gram
Baking Powder

5 gram
Baking soda

3 gram
Salt
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Wet mixture

Fit the whisk attachment to your stand mixer and beat the butter with both sugars first. Then add the eggs and let it whip for a good while. Add the vanilla extract too.

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120 gram
Vegetable Fat, Butter Flavor

150 gram
Granulated Sugar

150 gram
Brown Cane Sugar

2 piece
Chicken Eggs

5 gram
Vanilla Extract

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Chop the chocolate

Add the finely chopped chocolate and the pumpkin purée to the wet mixture and stir to combine.

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100 gram
70% Dark Chocolate
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Combine with the dry mix

Finally, fold in the dry ingredients and mix thoroughly once more. Line a muffin tin with paper cases and fill each one three-quarters full with batter.
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Bake

Bake in an oven preheated to 180°C for about 25–30 minutes.
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Decorating cream

Whip the mascarpone with sugar (to taste), spoon into a piping bag, and once the cupcakes have cooled, pipe the cream on top to decorate each one.

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500 gram
Mascarpone

30 gram
Powdered Sugar

How it went

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Autumn Pumpkin Cupcakes with Mascarpone Cream

Name: Cozy Pumpkin Cupcakes with Mascarpone Cream
Prep time: 55 min
Cook time: 28 min
Total time: 98 min
Yield: 24
Cuisine: American
Ingredients: 3 gram Salt; 5 gram Vanilla Extract; 100 gram 70% Dark Chocolate; 5 gram Baking Powder; 300 gram All-purpose wheat flour; 30 gram Powdered Sugar; 120 gram Vegetable Fat, Butter Flavor; 150 gram Brown Cane Sugar; 2 piece Chicken Eggs; 500 gram Mascarpone; 150 gram Granulated Sugar; 500 gram Hokkaido Squash; 5 gram Baking soda

bohynekuchyne

Prep 55 min Cook 28 min

13 Ingredients

7 Steps

Medium Difficulty

Equipment

What you'll need besides the ingredients.

Stand mixer

Paper baking case

PME Dinosaur Cupcake Party Set

PME Easter Cupcake Case Set: Bunnies

Muffin tin

Piping bag

One Way Piping Bags 30x17 cm, 100 Pack 30 × 17 cm · 100 pcs per pack

One Way Piping Bags 36x20 cm, 100-Pack 36 × 20 cm · 100 pcs per pack

What's in it?

265 kcal

Calories

26 g

Carbohydrates

17 g

Fats

4 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

What makes this batter truly special is the chopped chocolate folded through it, all finished off with a light whipped cream topping. The base of the batter is finely blended cooked or roasted pumpkin. I used butternut squash, but Hokkaido pumpkin or any other favourite variety would work beautifully too.

Vegetarian Desserts

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Step-by-step method

At a glance

Pumpkin purée

For this step

Dry ingredients

For this step

Wet mixture

For this step

Chop the chocolate

For this step

Combine with the dry mix

Bake

Decorating cream

For this step

How it went

Nobody has tried this recipe yet

Autumn Pumpkin Cupcakes with Mascarpone Cream

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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