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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Dry ingredients
Mix together the dry ingredients – flour, baking powder, baking soda and 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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How it went
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Autumn Pumpkin Cupcakes with Mascarpone Cream
bohynekuchyneIngredients — what you'll need
You only need 13 ingredients
Equipment
What you'll need besides the ingredients.
What's in it?
257 kcal
Calories
27 g
Carbohydrates
16 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.
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