Lindt Halloween Chocolate and Pumpkin Cupcakes

Pumpkin and chocolate is a great combination and the pumpkin puree gives this cupcakes a delicious, moist crumb.

Marbled with chocolate batter, this is a true delight.

 

Maitre Tip:

You can add some spice to the pumpkin before baking for extra depth or use a store bought pumpkin puree.

15 minutes
Easy
18 people

Ingredients

  • Cupcake
  • 200g Butter, soft
  • 260g Sugar
  • 3 Egg yolks
  • 4 Egg whites
  • 320g Self-raising flour
  • 300g Pumpkin puree*
  • 100g Lindt EXCELLENCE 70% Cocoa, chopped
  • 100g Lindt EXCELLENCE Extra Silky White, chopped
  • 100g Lindt EXCELLENCE 70% Cocoa, melted
  • Little Water
  • Icing
  • 150g Sour cream
  • 200g Lindt EXCELLENCE Extra Silky
  • 150g Pumpkin puree*
  • 250g Cream cheese, at room temperature
  • LINDOR to decroate

Method

Step 1.

* For the pumpkin puree, slowly bake butternut pumpkin at 140°C until soft and tender (about 2 hours) and then blitz until smooth

Step 2.

For the cupcakes preheat the oven to 170°C

Step 3.

Cream the butter the sugar Add the egg yolks, one by one

Step 4.

Mix in the self-raising flour slowly Fold in the pumpkin puree Lightly whisk the egg whites and fold into the mixture Add the chopped chocolate

Step 5.

Half the mixture into two bowls In a separate bowl, mix the melted chocolate with some hot water to create the same consistency as the cake batter

Step 6.

Fold the melted chocolate mixture into one half and lightly marble with the plain mixture Scoop into cup cake pans

Step 7.

Bake for 15-20 minutes or until a skewer comes on clean Cool

Step 8.

For the icing Melt together the chocolate and the sour cream In a mixing bowl of your electric mixer, mix the cream cheese until light Scrape down the sides to avoid lumps

Step 9.

Mix in the pumpkin puree and the chocolate and sour cream mixture Whip until light and refrigerate until using

Step 10.

To finsih top Cupcakes with a generous dollop of icing and decorate with some spooky Lindor Halloween Balls

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