Chocolate Filled Pumpkin Cupcake Recipe With Raspberry Topping

Name: Chocolate Filled Pumpkin Cupcake Recipe With Raspberry Topping
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1 ½ cup Pumpkin Purée (1 1/2 cups Pumpkin puree); 3 pieces Egg (3 Whole Eggs); ¾ cup Vegetable Oil (3/4 cup Oil); ½ cup Whole Milk (1/2 cup Milk cold); 1 cup Brown Sugar (1-1/2 cups Brown Sugar (Demerara Sugar) — up to 0.5); ½ cup Desiccated Coconut (1/2 cup Dessicated Coconut); 1 cup All-Purpose Flour (1-1/2 cups All Purpose Flour (Maida) — up to 0.5); 1 cup Wheat Flour (1-1/2 cups Whole Wheat Flour — up to 0.5); 1 tsp Vanilla (1 teaspoon Vanilla Extract); ¼ tsp Nutmeg (1/4 teaspoon Nutmeg powder); ¼ tsp Ground Cardamom (1/4 teaspoon Cardamom Powder (Elaichi)); 2 tsp Baking Powder (2 teaspoons Baking powder); ¼ cup Almond (1/4 cup Slivered Almonds (Badam)); ½ tsp Table Salt (1/2 teaspoon Salt); 1 piece Chocolate Ganache (1 Chocolate ganache recipe); 1 piece Raspberry Compote (1 Raspberry Compote)

Chocolate Filled Pumpkin Cupcake Recipe With Raspberry Topping - Dessert Recipes

40 min

Servings6

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Vegetarian
Pescatarian
Halal

Ingredients

For 6 servings

Pumpkin Purée1 ½ cup · 1 1/2 cups Pumpkin puree
Egg3 pieces · 3 Whole Eggs
Vegetable Oil¾ cup · 3/4 cup Oil
Whole Milk½ cup · 1/2 cup Milk cold
Brown Sugar1 cup · 1-1/2 cups Brown Sugar (Demerara Sugar) — up to 0.5
Desiccated Coconut½ cup · 1/2 cup Dessicated Coconut
All-Purpose Flour1 cup · 1-1/2 cups All Purpose Flour (Maida) — up to 0.5
Wheat Flour1 cup · 1-1/2 cups Whole Wheat Flour — up to 0.5
Vanilla1 tsp · 1 teaspoon Vanilla Extract
Nutmeg¼ tsp · 1/4 teaspoon Nutmeg powder
Ground Cardamom¼ tsp · 1/4 teaspoon Cardamom Powder (Elaichi)
Baking Powder2 tsp · 2 teaspoons Baking powder
Almond¼ cup · 1/4 cup Slivered Almonds (Badam)
Table Salt½ tsp · 1/2 teaspoon Salt
Chocolate Ganache1 piece · 1 Chocolate ganache recipe
Raspberry Compote1 piece · 1 Raspberry Compote

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Steps

1To begin making the Chocolate Filled Pumpkin Cupcake, we will first preheat the oven to 180 C.
2Combine 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
3If you don't have cup cake fill cake pan, then you can use normal cup cake pans for this recipe.
4Spoon into prepared cup cake trays and bake in the oven for 10 to 15 minutes until a toothpick inserted in center comes out clean.
5Cool 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.
6If 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.
7Serve the Chocolate Filled Pumpkin Cupcakes during special occasions.

Nutrition

Calories: 658kcal
Protein: 10g
Carbs: 74g
Fat: 36g
Fiber: 5g
Sugar: 34g

Estimated from the ingredient list.

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Questions

How long does chocolate filled pumpkin cupcake recipe with raspberry topping take to make?

About 40 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 6 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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