Because of all of this blogging, writing, photographing and recipe development. I feel like I have improved my skills and my fan base has grown considerably. It may have seemed like a silly project to some, but it was good for me personally and professionally!
I figured to end the challenge I needed to end with a celebratory cake of sorts. So here is my final #30DaysOfPumpkin recipe to share. A rich Dark Chocolate Pumpkin Cupcake filled with Cranberry Curd and topped with a spiced Molasses Buttercream. For those who are not big fans of cranberry, you can omit the curd completely or maybe even sub it for an orange curd.
Dark Chocolate Pumpkin Cupcakes filled with Cranberry Curd and topped with Molasses Buttercream
For the cakes:
- 1 1/4 cups all purpose flour
- 1/2 cup dark cocoa powder
- 1/4 tsp salt
- 1/2 tbs baking powder
- 3/4 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/3 cup buttermilk
- 3/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup + 2 tbs unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 1/4 cup water
- 1/4 cup orange juice
- 1 12 oz bag of fresh cranberries
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 4 egg yolks
- 1 3/4 tbs corn starch
- pinch of salt
- 1 cinnamon stick
- 1 cup unsalted butter, room temperature
- 1/3 cup molasses
- 4 cups powdered sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup heavy cream
- Preheat oven to 350.
- Line cupcake pans with 18-24 liners
- In the bowl of your electric mixer on medium speed, cream butter , both types of sugar together until it is lightly and fluffy.
- Mix in each egg one at a time.
- Mix in pumpkin puree, vanilla and buttermilk.
- In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, salt and pumpkin pie spice together.
- With your mixer on medium/low, slowly pour in your flour mixture.
- Once Incorporated, remove from mixer and pour into cupcake liners. Do not fill more than 3/4 of the way.
- Bake for about 22-25 minutes or until a tooth pick is inserted and comes out clean.
- In a sauce pan over medium heat, add orange juice, water, cranberries and cinnamon stick. Bring to a boil and allow to simmer until all of the berries have popped and it has begun to thicken.
- Remove from heat, discard cinnamon stick.
- Pour/push mixture through a fine sieve into a separate sauce pan. Discard skin/pulp.
- Add egg yolks, both types of sugar and salt into the pan with the cranberry mixture. Whisk constantly over low heat.
- Slowly pour in corn starch. Continue whisking.
- Whisk the mixture until it is lump free and it has thickened to the constancy of pudding.
- Add in butter and stir until melted.
- Pour into a heat proof container and refrigerate until cold.
- In the bowl of your electric mixer using your whisk attachment, cream butter and salt until fluffy.
- Mix in molasses.
- Slowly add powdered sugar 1/2 cup at a time.
- Once combined, while mixer is on medium speed. Mix in heavy cream 1 tbs at a time until the mixture is lightly and fluffy. If it appears to be too thick go ahead and add a few drops of cream to thin it to your likings.
- Cut a small circle in the top of each cooled cupcake. About a 1/2 inch around.
- Fill a piping back with cranberry curd, and pipe 1-2tsp of filling into each center.
- Add frosting to a clean piping bag, and dollop frosting over the tops of each cake covering the curd.