October is the pumpkin month, so there's no better time to enjoy the pumpkin goodness. These cupcakes are best of both worlds - rich chocolate muffin and creamy pumpkin cheesecake filling. You can top them with freshly whipped cream, for some extra indulgence. Serve them chilled with a tall mug of latte.
Ingredients
For the muffins
120 grams plain flour
4 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
100 grams icing sugar
100 grams butter
2 tablespoons pumpkin puree
200 grams plain yoghurt
For the cheesecake filling
100 grams Mascarpone cheese
100 grams pumpkin puree
50 grams instant vanilla pudding powder
2 tablespoons icing sugar
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
For the topping
250 ml double cream
few drops orange food colouring (optional)
Preparation
First make the cheesecake filling, because it will need a bit of time to firm up. Beat together the room temperature cream cheese, pumpkin puree, icing sugar and the instant vanilla pudding powder, then add the spices and blend well. Let the filling sit in the fridge for about 15 minutes, then divide it into 10 pieces (scant tablespoon per piece) and place each piece on a baking sheet lined with baking paper. Keep them in the fridge while you make the muffin batter.
For the muffins, cream together the room temperature butter and icing sugar until light and fluffy (about 5 minutes on high), then add the pumpkin puree and blend well. Sift the flour twice with the baking powder and cocoa powder, then add it to the butter batter in a few additions, alternating it with the yoghurt. Divide the batter into two parts, evenly fill half of the 10 muffin cups (line or spray the muffin tin), put the filling in the centre of each muffin cup, then evenly pour the rest of the chocolate batter on top. Bake them in a preheated oven, at 200˚C (395˚F) for 12-15 minutes (carefully check them for doneness so they don't get dry). When they are completely cool, decorate them with freshly whipped cream. Yields 10 cupcakes.
