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Pumpkin & Chocolate Cupcakes, Cinnamon Buttercream Icing

Soft chocolate, pumpkin and cinnamon cupcakes, decorated with a small sugar paste pumpkin.

This week is Halloween !!! You must have realized it these last days: I love to prepare desserts and sweets for this party, we can really have fun inventing terribly good and scary delicacies ^^ Last year, due to lack of time, I didn’t ‘had only proposed one recipe, but as you really liked it, I will offer it again this year to inspire you 🙂


Delicious pumpkin and chocolate chip cupcakes topped with a creamy cinnamon frosting! And to decorate them, pumpkins of course !! These small sugar paste decorations are extremely easy to make and do not require specific equipment: a simple toothpick and your mimines ^^

Follow the guide !

Necessary material :

100 g of Patisd̩cor orange sugar paste Р25 g of Patidd̩cor green sugar paste Р1 toothpick

Knead your sugar paste to soften it, then take part of it and roll it between your palms into a ball the size of a walnut. Using a toothpick, print streaks all around the edge of the ball. Then flatten it slightly above and above by pressing it between your thumb and forefinger. Finally, paste a small sausage of green sugar paste with a little water to make the stem. Leave to dry for at least 2 hours.

Pumpkin Cupcakes

Ingredients

For the cupcakes

  • 125 g flour
  • 1 tsp ground cinnamon
  • 1 tsp four spices
  • 1/2 tsp ginger powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch of salt
  • 100 g caster sugar
  • 50 g complete sugar
  • 80 ml sunflower oil
  • 60 ml buttermilk
  • 210 g pumpkin puree
  • 2 egg
  • 1 tsp vanilla extract
  • 100 g chocolate chips

For the icing

  • 100 g butter
  • 250 g icing sugar
  • 1 tsp milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 pinch of salt

Instructions

Cupcakes

  • Preheat your oven to 180 ° C. In a bowl, mix all the dry ingredients: flour, spices, baking powder, bicarboate and salt. In the bowl of your food processor, whisk the liquid elements oil, buttermilk, pumpkin egg purée and vanilla, with the sugar until the mixture is frothy.
  • Replace the whisk of the robot with the leaf, then gradually incorporate the dry mixture, beating at low speed. Finally, incorporate the chocolate chips then distribute the preparation in the cupcake boxes, filling them 2/3 full.
  • Bake for 18 minutes, watching the cooking (a knife blade stuck in the cake must come out clean and dry). Take out of the oven and let cool completely on a rack.

Icing

  • Put the butter and the icing sugar in the bowl of your food processor and whisk until the mixture becomes very creamy. Add the milk, cinnamon and salt and continue beating for ten minutes, the icing should be frothy and light.
  • Place the icing in a pastry bag and place on the cupcakes.

Notes

No buttermilk? Put 1/2 tsp. tablespoons of white vinegar in a measuring glass and top up with milk up to 125 ml. Let stand 15 minutes before use.