Here’s a special recipe for Halloween: Pumpkin and Chocolate spiced Cupcakes. Enjoy the nutrional properties of the pumpkin when in season and opt for sugarfree chocolate if you want a light option.
These cupcakes are also good fun to make with your children, make some spooky decorations and enjoy!
Ingredients for 12 cupcakes:
2 Eggs (Vegan Option 2 table spoon of Chia seeds soaked with 6 tablespoons of water)
200 gr Spelt flour (Gluten free Option: 125 gr Rice flour plus 75 gr Cornstarch)
200 gr cooked Pumpkin
4 tablespoons Agave syrup
50 gr Butter (Vegan Option: 3 tbspoons Coconut butter)
1 teaspoon Vanilla extract
20 gr Baking powder
1 teaspoons mixed ground Spices (Cinnamon, Cloves, Ginger, Nutmeg)
50 gr 80 % Extra Dark Chocolate Chips (if the recipe is for kids the chocolate chips are strongly advised)
For the Frosting:
80 gr White Chocolate
50 gr 80% Extra Dark Chocolate
Peel the pumpkin and put it in a food processor. Give it a good whizz.
Pour the pulped pumpkin in a microwave steamer with a double layer and cook on high temperature for 10 minutes until soft and tender.
Let cool at room temperature and squeeze excess water with the back of a spoon.
Switch oven on at 180°C (350F).
Beat the eggs with the butter, agave syrup and vanilla until the mixture is nice and fluffy, add the cooked pumpkin, and whisk well.
Add the flour, the spices and the baking powder.
Keep mixing until you have a creamy batter and fill the cupcakes moulds for about 3/4.
Bake for 20\25 minutes.
Before taking the cupcakes out prick one of them with a toothpick to check that it comes out dry.
Leave the cupcakes to cool at room temperature and get the frosting ready.
Simply microwave for few minutes the white chocolate and brush all the cakes with a silicone brush.
Let dry and proceed to melt the dark chocolate too.
With the help of a toothpick or a decorative syringe make little spiders, skulls or monsters on top of these Pumpkin and Chocolate spiced Cupcakes.
Have a spooky Halloween!
This post is also available in: Italian