Chocolate Filled Pumpkin Cupcake Recipe With Raspberry Topping
Archana's Kitchen recipe - Continental
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups Pumpkin puree
- 3 Whole Eggs
- 3/4 cup Oil
- 1/2 cup Milk cold
- 1-1/2 cups Brown Sugar (Demerara Sugar)
- 1/2 cup Dessicated Coconut
- 1-1/2 cups All Purpose Flour (Maida)
- 1-1/2 cups Whole Wheat Flour
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Nutmeg powder
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 2 teaspoons Baking powder
- 1/4 cup Slivered Almonds (Badam)
- 1/2 teaspoon Salt
- 1 Chocolate ganache recipe
- 1 Raspberry Compote
Instructions
- 1
To begin making the Chocolate Filled Pumpkin Cupcake, we will first preheat the oven to 180 C.
- 2
Combine the pumpkin puree, eggs, sugar, canola oil in a stand mixer or large bowl and beat until fluffy and well combined. Gradually beat the milk, desiccated coconut,baking powder, nutmeg powder, cardamom powder salt and flour until well combined. Finally fold in the almonds
- 3
If you don't have cup cake fill cake pan, then you can use normal cup cake pans for this recipe.
- 4
Spoon into prepared cup cake trays and bake in the oven for 10 to 15 minutes until a toothpick inserted in center comes out clean.
- 5
Cool the cupcakes completely. If you used the fill cake pan, then spoon the chocolate ganache filling into the center cavities and top with the raspberry filling.
- 6
If you are using normal non fill cupcake pans, then you can spread the ganache on the top of the cup cake and drizzle the raspberry filling just before serving. Once filled, place the filled cup cakes in the refrigerator for a few hours before serving.
- 7
Serve the Chocolate Filled Pumpkin Cupcakes during special occasions.