Chocolate Filled Pumpkin Cupcakes with Raspberry Topping Recipe
This delightful Chocolate Filled Pumpkin Cupcake recipe is perfect for special occasions, festive celebrations, or simply to indulge in something sweet and comforting. These cupcakes feature a spiced pumpkin base, a luscious chocolate ganache filling, and are topped with a vibrant raspberry compote that adds a refreshing burst of flavor. With the cozy, warm spices of cardamom, nutmeg, and the earthiness of pumpkin puree, these cupcakes are sure to impress your guests and elevate your next dinner party or holiday gathering.
Whether youโre an experienced baker or just starting to explore the world of cupcakes, this easy-to-make recipe promises a delicious outcome that is both satisfying and visually appealing.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin puree | 1 1/2 cups |
| Whole Eggs | 3 |
| Oil | 3/4 cup |
| Milk (cold) | 1/2 cup |
| Brown Sugar (Demerara Sugar) | 1 1/2 cups |
| Dessicated Coconut | 1/2 cup |
| All Purpose Flour (Maida) | 1 1/2 cups |
| Whole Wheat Flour | 1 1/2 cups |
| Vanilla Extract | 1 teaspoon |
| Nutmeg powder | 1/4 teaspoon |
| Cardamom Powder (Elaichi) | 1/4 teaspoon |
| Baking powder | 2 teaspoons |
| Slivered Almonds (Badam) | 1/4 cup |
| Salt | 1/2 teaspoon |
| Chocolate Ganache | 1 serving (recipe below) |
| Raspberry Compote | 1 serving (recipe below) |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Instructions
-
Preheat the Oven: Start by preheating your oven to 180ยฐC (350ยฐF). Prepare a cupcake tray with cupcake liners or a fillable cake pan, depending on your preference.
-
Mix Wet Ingredients: In a large mixing bowl or stand mixer, combine the pumpkin puree, eggs, brown sugar, and oil. Beat everything together until the mixture is fluffy and well combined.
-
Add Dry Ingredients: Gradually add the milk, dessicated coconut, baking powder, nutmeg powder, cardamom powder, salt, and both all-purpose flour and whole wheat flour. Beat on medium speed until the mixture is smooth and fully combined.
-
Fold in Almonds: Gently fold in the slivered almonds to the batter, ensuring they are evenly distributed throughout.
-
Bake the Cupcakes: Spoon the batter into the prepared cupcake pans or fillable cake pan. If you’re using regular cupcake pans, be sure not to overfill them. Bake in the preheated oven for 10-15 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
-
Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
-
Prepare the Chocolate Ganache: While the cupcakes are cooling, prepare the chocolate ganache. You can make this by melting chocolate with cream until smooth and glossy. Let the ganache cool slightly before filling the cupcakes.
-
Fill the Cupcakes: If you used a fillable cake pan, spoon the chocolate ganache into the center cavities of the cupcakes once they have cooled. If you used regular cupcake pans, spread a generous layer of ganache on top of each cupcake.
-
Add Raspberry Compote: Top the ganache-filled cupcakes with the raspberry compote, giving each cupcake a dollop of sweet, tangy raspberry sauce.
-
Refrigerate: Once filled and topped, place the cupcakes in the refrigerator to chill for a few hours before serving. This will allow the ganache to set and the flavors to meld together.
-
Serve: These Chocolate Filled Pumpkin Cupcakes are now ready to be enjoyed! Perfect for any special occasion or as a festive treat, these cupcakes are sure to delight with each bite.
Chocolate Ganache Recipe
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 100g |
| Heavy cream | 1/2 cup |
- Chop the chocolate into small pieces and place it in a heatproof bowl.
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate, and let it sit for a few minutes to melt.
- Stir the mixture until smooth and glossy.
- Let it cool slightly before using it to fill or top the cupcakes.
Raspberry Compote Recipe
| Ingredient | Quantity |
|---|---|
| Fresh raspberries | 1 1/2 cups |
| Sugar | 1/4 cup |
| Lemon juice | 1 teaspoon |
- In a saucepan, combine fresh raspberries, sugar, and lemon juice.
- Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens into a compote (about 10 minutes).
- Remove from heat and allow to cool to room temperature before topping the cupcakes.
These Chocolate Filled Pumpkin Cupcakes with Raspberry Topping combine the best of autumn flavors with a touch of indulgence. With the deep, rich flavors of pumpkin and chocolate and the freshness of raspberries, these cupcakes are a perfect balance of sweet and spice. Whether you serve them at a holiday dinner, a birthday party, or just because, they are sure to be a hit among your guests!
Enjoy these cupcakes for your next celebration, and make every moment delicious!
