Cupcake with a rich chocolate shade Cupcake in the likeness of marble with a base of dough with the addition of pumpkin puree looks very nice, appetizing, and it tastes just perfect, sweet, with a subtle, subtle pumkin flavor and a rich chocolate tint. The ready-made cake dough is loose and soft. Pumpkin-chocolate cake with this recipe rises well, it always turns out well and ideally suits for the end of lunch. Serve it to the dessert table completely cooled, watering the chocolate glaze or sprinkled with powdered sugar!
Ingredients:- Wheat Flour 275 g
- Pumpkin puree 5 tbsp. l.
- Cocoa powder 2 tbsp. l.
- Eggs chicken 2 pcs.
- Baking Powder 10g
- Sunflower refined sunflower oil 100 ml
- Sugar 5 tbsp. l.
- Milk 100 ml
- Salt 1 pinch
- Step 1 For the preparation of pumpkin-chocolate cake we will need such products: wheat flour, sugar, pumpkin puree, refined sunflower oil, chicken eggs, cocoa powder, baking powder, milk, salt.
- Step 2 We combine pumpkin puree, eggs, sugar, sunflower refined oil, milk.
- Step 3 Mix with a corolla until a homogeneous mixture is obtained.
- Step 4 Separately mix the flour, salt and baking powder, pour the dry ingredients into the pumpkin-egg mixture.
- Step 5 Stir until smooth smooth, homogeneous dough is obtained.
- Step 6 Divide the dough into two equal parts, into one we mix the cocoa powder.
- Step 7 In the baking dish (I have a silicone, not oiled) spread the dough with a tablespoon - a few spoons of pumpkin, a few chocolate, and so until the dough runs out. Toothpicks make deep divorces.
- Step 8 Pull out the cupcake in preheated to 170 C oven for 45 minutes (check the readiness with a wooden stick). We serve the cake to the table completely cooled, you can pour glaze or sprinkle with powdered sugar.