Chocolate Pumpkin Cupcake

Pumpkin Puree Chocolate Cupcake is a simple yet incredibly delicious baked product. A moist, soft cake, airy and porous with a tempting chocolate flavor.

Cook: 90 mins

Servings: 6

Ingredients

• Pumpkin – 200 g
• Butter (room temperature) – 120 g + for form preparation
• Milk – 70 ml
• Eggs – 2 pcs.
• Sugar – 200 g
• Cocoa powder – 2 tbsp
• Wheat flour – 250 g (1 full plus 2/3 cup of 250 ml)
• Ground cinnamon – 1 teaspoon
• Soda – 1 teaspoon
• Vinegar (for extinguishing soda) – 1 teaspoon
• Powdered sugar, for decoration (optional) – to taste

Directions

1. Prepare pumpkin puree in advance: boil pumpkin, peeled and cut into small pieces, until soft (15-20 minutes), then grind with a blender and cool.
2. Combine softened butter and sugar. Whisk until smooth.
3. While continuing to beat the butter and sugar, add one egg first and beat for about a minute.
4. Then add the second egg and beat for a couple more minutes, until the mixture is light and smooth.

   

5. Add pumpkin puree and milk. Stir.
6. Add cinnamon powder and vinegar quenched baking soda.
7. Stir in sifted wheat flour.
8. Add cocoa powder to the dough.

   

9. Stir well so that no lumps remain.
10. Pour the dough into a greased cake pan lined with baking paper.
11. Place the pan in an oven preheated to 175 degrees and bake the cake for 40-45 minutes. Check the doneness by piercing the cake with a wooden skewer: the cake is ready if the skewer remains clean.
12. Leave the finished cake in the pan for 5-7 minutes. Then remove from the mold, cool and sprinkle with powdered sugar if desired.
13. Chocolate muffin with pumpkin is ready.