Marble Chocolate Pumpkin Cupcake with orange oil

Marble Chocolate Pumpkin Cupcake with Orange Butter – A detailed recipe for cooking. Share with friends: Time: 2 hours. 20 minutes. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pumpkin Chocolate Roll

• 1.75 Art. premium wheat flour
• 1 tsp baking soda
• 1 tsp spices for pumpkin pie (nutmeg, allspice pepper, clove)
• 0.5 tsp baking powder
• 0.5 tsp fine salt
• 1.5 tbsp. granulated sugar
• 0.5 tbsp. vegetable oil
• 2 large eggs
• 1 tbsp. pumpkin puree
• 1 tsp vanilla extract
• 90 gr. melted and chilled semisweet chocolate
• You will need: a bread pan 22 to 12 cm.

Orange oil

• 110 gr. butter at room temperature
• 0.33 Art. orange jam
• 0.5 tsp grated orange zest
• A pinch of fine sea salt

Recipes with similar ingredients: pumpkin puree, seasoning for pumpkin pie, biscuit dough, premium flour, chocolate semisweet, sea salt flakes, Orange jam, Orange zest, vanilla extract, eggs

Recipe preparation:

1. Make orange butter: mix the butter butter, jam, zest and salt in a bowl into a homogeneous mass. Cover and refrigerate for at least 30 minutes to give flavors mix. Remove from the refrigerator 15 minutes before filing.
2. Make a marble cake: Preheat the oven to 180 ° C. Grease the bread pan with butter. Mix the flour, baking powder, spices for pumpkin pie, baking soda and small salt in a medium bowl. Put sugar and butter in a bowl stationary mixer with spatula and beat on high speed until everything mixes well (the mixture should look like wet sand), about 1 minute.
3. Switch the mixer to medium speed and add eggs, by one at a time, beating well each time. Slow down to low, add pumpkin puree and vanilla extract, give mix for about 30 seconds. Turn off the mixer and scrape the mixture from the walls of the bowl and from the nozzle. Add the flour mixture and mix.
4. Remove the bowl from the mixer and evenly pour the melted chocolate on top of the dough. Using a rubber spatula, mix the chocolate into dough to make chocolate twists. (If chocolate mix too much with the dough, you will not get marble effect). Pour the dough into the prepared form and distribute evenly layer. Bake until the cake is lightly browned on top, 50-60 minutes. If you stick a toothpick in the center, it should remain on it some wet crumbs. Allow to cool in shape for about 10 minutes. Pull out from the mold and let cool for another 10 minutes before slicing. Serve an orange butter muffin. Chocolate Pumpkin Recipe cupcake.