Pumpkin-chocolate cupcake. Marble Pumpkin Cupcake Chocolate Pumpkin Cupcake

Beautiful and delicious pumpkin baked goods

Orange part:

125 g pumpkin puree (approximately 200 g peeled pumpkin)
125 g flour
100 g sugar
50 ml vegetable oil
1 egg
1 tsp. baking powder
1 tsp. vanilla sugar
zest of half a lemon
salt

Chocolate part (all the same, except for these changes):

100 g flour + 25 g cocoa
without lemon zest

During pumpkin season, it's time to bake pumpkin baked goods. Today I made an elegant cupcake based on pumpkin puree, I took this cupcake as a basis, but made it marble, for this purpose I made half of the dough chocolate and laid it out in a special way. It turned out great!
The cupcake turned out to be very soft, the aroma is delicate, the structure is incredibly tender, the cupcake literally melts in your mouth! It does not have the characteristic taste or smell of pumpkin, which is what I especially like about pumpkin muffins.

Preparation:

Peel the pumpkin and cut into large pieces. You need about 400 g of peeled pumpkin.

Bake in the microwave until completely soft, about 5-10 minutes (if liquid comes out, drain it). If you don't have a microwave, you can bake it in the oven. Or pour a small amount of water into a saucepan and simmer until completely soft, then drain in a colander to drain all the liquid. I bake it in the microwave, it's the fastest and easiest way.
Puree the pumpkin using a blender until completely (!) smooth, cool.

Divide the puree in half into two different containers (125 g each).
Prepare orange dough.
Add sugar, butter, egg, lemon zest, and salt to the pumpkin puree.

Beat a little with a mixer or hand whisk.

Add flour mixed with baking powder, beat a little more until smooth.

Preparing chocolate dough.
Everything is the same, just use cocoa (mix it with flour) and do not use lemon zest.

Here are two types of test.

Grease a suitable mold, mine is 24x10 cm in size.
Using two tablespoons, spoon out the orange and chocolate batter alternately in a checkerboard pattern. I ended up with two layers of this height.

Using a long skewer, move it along the cake and make several movements from bottom to top, as if mixing the mass. And do this 2-3 times.
This is such beauty!

A recipe for making a cupcake from two types of dough - pumpkin and chocolate. Pumpkin dough is prepared with the addition of baked pumpkin pulp puree, chocolate dough is prepared with the addition of cocoa powder. The mixed cake will be tender, soft, moist and a little moist - so be sure to let it rest before serving to ensure the moisture is evenly distributed. The dough can be placed in the mold in layers (to get a zebra), or in small portions (to get marble). A bright and fragrant cupcake can be decorated with powdered sugar, lemon or chocolate glaze.

Required ingredients:

For the chocolate dough:

2 tbsp. tablespoons of softened butter;

100 g sugar;

150 g flour;

3 – 4 tbsp. spoons of kefir (fat);

30 g cocoa powder;

1 teaspoon baking powder;

A pinch of salt.

For the pumpkin dough:

80 g sugar;

3 tbsp. spoons of vegetable oil;

150 g flour;

1 teaspoon baking powder;

A pinch of salt.

Cooking process:

Chocolate dough. For convenient kneading of the dough, take a deep cup or small saucepan. Place softened butter and sugar in a cup and stir with a spoon. Add eggs, a pinch of salt, kefir or sour cream, cocoa powder and baking powder. Take a whisk or mixer and mix the mixture for a few minutes.

Now take the flour and start adding it to the dough little by little. Mix the chocolate batter well until it has the consistency of heavy cream. Set aside.

Pumpkin dough. In another cup, place pumpkin puree, sugar and egg.

Stir the pumpkin mixture and add vegetable oil, a pinch of salt and baking powder. Whisk the mixture until the characteristic foam of baking powder appears.

Also add flour into the dough in small portions. The consistency of the pumpkin dough should be the same thickness as chocolate dough.

Preheat the oven to 180 degrees. Take a cake pan and parchment paper.

Moisten the parchment paper with water and line it in the mold; thanks to the water, the parchment lies more tightly and there are fewer paper folds.

Now you need to fill the prepared form with dough. It is best to lay out the dough in layers, so the cake will look most impressive and bright. First add a small portion of chocolate dough.

Place the next layer with a small amount of pumpkin dough, etc.

Place the filled pan in a preheated oven for 45 - 50 minutes. Check the readiness of the cake with a wooden skewer and, if necessary, increase the time by another 5 - 7 minutes.

Do not bake any more as the cake will start to burn. If the cake begins to brown prematurely during baking, cover the pan with foil.

Remove the finished cake from the mold, cool and carefully remove the parchment.

Sprinkle powdered sugar on top and serve with hot tea or cocoa.

No, more like a Tiger! Because the stripes are red :)

A very elegant, delicious chocolate-pumpkin cupcake - just what you need for tea. Pumpkin is not noticeable in it at all, but together with the healthy sunny-golden spice - turmeric - it gives a positive orange color. You look and it’s like the sun has come out! And cocoa powder gives the second part of the dough a rich chocolate color and taste.

This red-chocolate duet will captivate you from the first bite!

I thank Tanyusha for the recipe - I saw such beauty on her website Finecooking.ru!
As always, I added a little flavor to the recipe, namely turmeric and cinnamon. I love the cinnamon flavor in baked goods; Well, I add turmeric to all dishes - from first or second dishes to pies. It is very useful, and gives baked goods a pleasant yellow color.

I got one large pumpkin-chocolate cupcake in a mold with a hole and five small cupcakes in silicone molds.

Ingredients:

For the chocolate dough:

130 g flour (1 glass of 200 g volume without top);
3 tablespoons cocoa powder;
100 g sugar;
2 eggs;
75 g butter;
3-4 tablespoons of sour cream;
1 teaspoon baking powder;
A pinch of salt.

For the orange dough:

130 g flour;
75 g sugar;
1 teaspoon baking powder;
¼ teaspoon cinnamon;
¼ teaspoon turmeric;
1/8 teaspoon vanillin;
A pinch of salt;
125 g pumpkin puree;
1 tablespoon orange zest;
1 egg;
50 ml refined sunflower oil.

How to bake:

Pumpkin, as for any sweet baked goods with the autumn red beauty, must also be sweet. Bright orange, so delicious. Make the pumpkin puree in advance so that it has cooled before adding to the dough. Peel the pumpkin from seeds and peel, cut into cubes approximately 1x1 cm. Place in a non-stick saucepan with a little water poured into the bottom and simmer until soft under the lid over low heat. Stir occasionally and check that the water has not boiled away; add more if necessary so that the pumpkin does not burn. When the pieces become soft, drain off the excess liquid, crush the pumpkin into puree and leave to cool.

While the pumpkin puree is cooling, prepare the chocolate dough according to the muffin recipe: first mix the dry ingredients, then separately the liquid ones, and finally combine everything together. First, mix the sifted flour, cocoa, baking powder and salt in one bowl.

And in another bowl, beat the softened butter with sugar until creamy, with a mixer at medium speed for a couple of minutes.

Add sour cream.

And finally, combine the dry mixture with the liquid.

Mix. The result is a rather thick chocolate dough (thicker than for pancakes - as usual for cupcakes).

Now let's prepare the pumpkin dough. Similarly, mix the dry ingredients: flour, baking powder, orange zest, spices.

And in another container, beat the egg with sugar until fluffy: with a mixer for a couple of minutes.

Add room temperature pumpkin puree to the whipped mixture and beat a little more until smooth.

Add sunflower oil and mix.

Combine the dry and liquid mixture.

Stir - you get an orange dough, a little thinner than chocolate.

Grease the mold with vegetable oil and place two types of dough alternately. What pattern do you want? If marble, then spread the chocolate and pumpkin dough in a picturesque disorder.

And then we draw it 3-4 times with a wooden skewer - we get patterns.

And if you want minke whales, then put it in the center of the molds: a spoonful of chocolate, on top, in the middle - a spoonful of orange, and so on.

I wanted to try to make both this and that pattern - each one is beautiful in its own way! - so I baked a large marble cupcake in a mold with a hole and five small “tiger” cupcakes in silicone molds.

We bake pumpkin-chocolate muffins at 180C. Small ones - about 45 minutes, large ones - 50-55 minutes. Test for doneness with a wooden skewer; if it’s dry, the muffins are ready!

Let them cool a little in the molds, then remove and transfer to a plate. Cupcakes are easy to remove from silicone molds.

But he may not want to shake himself out of the metal one so easily. Then carefully pry the cake around the edge with a knife, and then turn the pan over, cover with a towel and leave for five minutes. Then we knock the mold on the table and the cupcake will shake out.

These are the striped cupcakes.

And here’s how marble it turned out to be.

It looks very impressive in cross-section!

We liked the chocolate pumpkin cupcake so much that I made it again. This time there was a large cake in a rectangular bread pan, plus portioned cupcakes.

Here's a striped flight cupcake!

Enjoy your tea!

A very tasty, aromatic cupcake for lovers of everything chocolate. What about pumpkin? And the pumpkin in this dessert is not noticeable at all. Only vanilla and chocolate. True, the queen of autumn gives baked goods a beautiful color - warm, sunny. And the consistency is interesting, moist.
Pumpkin Chocolate Cake is made using pumpkin puree, which can be made several ways. First, boil the pumpkin in a small amount of water on the stove, in the microwave, in a double boiler, or bake the pumpkin in the oven until soft. Then mash it with a fork or blender.
In cut, the cake is similar to the well-known zebra cake; the striped cake can be baked both in the oven and in a slow cooker.
For those with a true sweet tooth, the chocolate pumpkin cupcake can be additionally topped with glaze: sugar, lemon or chocolate.

Taste Info Pumpkin Dishes / Cupcakes

Ingredients

Sugar - 200 g;
Eggs – 3 pcs.;
Sour cream – 100 g;
Cocoa – 50 g;
Baking powder – 1.5 tsp;
Flour – 350 g;
Butter – 100 g;
Vanillin - on the tip of the knife;
Pumpkin (peeled) – 300 g.

How to Make Pumpkin Chocolate Marble Cake

Chop the peeled pumpkin into small pieces, place in a saucepan, add a small amount of water (about 40 ml) and place on low heat.

While the pumpkin is cooking, make the cake batter. The recipe is simple. Beat the eggs thoroughly with sugar until white.

Then add sour cream to the mixture. Stir.

Melt the butter in the microwave. Or in a water bath, placing a container of oil in a pan of boiling water. Add to the dough.

Mix sifted wheat flour with vanilla and baking powder. Pour about 100 g of flour into a separate container, and carefully add the rest into the dough, mixing thoroughly.

Next, divide the resulting dough in half. Add cocoa to one part. And in the other - pumpkin, previously crushed into puree and the remaining flour.

Grease a baking dish with butter and place the dough in the following order: a spoonful of pumpkin dough, then a spoonful of chocolate dough, then pumpkin dough again and so on until all the dough is finished (photo). Thanks to this method, the cake will turn out to be multi-colored and marbled.

Place the pie in an oven preheated to 180 degrees and bake for 40-45 minutes. Check readiness by lightly pressing your finger on the surface of the cake. If it is elastic, then you can remove the baked goods from the oven.

Sprinkle the cooled pie with powdered sugar and serve with a cup of coffee or tea.

Pumpkin chocolate cake can be prepared not only in the fall, but also in the winter from frozen pumpkin cubes.

Orange part:

125 g pumpkin puree (approximately 200 g peeled pumpkin)
125 g flour
100 g sugar
50 ml vegetable oil
1 egg
1 tsp. baking powder
1 tsp. vanilla sugar
zest of half a lemon
salt

Chocolate part (all the same, except for these changes):

100 g flour + 25 g cocoa
without lemon zest

During pumpkin season, it's time to bake pumpkin baked goods. Today I’m making an elegant cupcake based on pumpkin puree, I took this one as a basis, but made it marble, for this purpose I made half of the dough chocolate and laid it out in a special way. It turned out great!
The cupcake turned out to be very soft, the aroma is delicate, the structure is incredibly tender, the cupcake literally melts in your mouth! It does not have the characteristic taste or smell of pumpkin, which is what I especially like about pumpkin muffins.

Preparation:

Peel the pumpkin and cut into large pieces. You need approximately 400 g of peeled pumpkin (for both parts of the dough).

Divide the puree in half into two different containers (125 g each).
Prepare orange dough.
Add sugar, butter, egg, lemon zest, and salt to the pumpkin puree.

Beat a little with a mixer or hand whisk.

Add flour mixed with baking powder, beat a little more until smooth.

Preparing chocolate dough.
Everything is the same, just use cocoa (mix it with flour) and do not use lemon zest.

Here are two types of test.

Grease a suitable pan, my pan measures 24x10 cm.
Using two tablespoons, spoon out the orange and chocolate batter alternately in a checkerboard pattern. I ended up with two layers of this height.

Using a long skewer, move it along the cake and make several movements from bottom to top, as if mixing the mass. And do this 2-3 times.
This is such beauty!