Fall is my favorite season these chocolate pumpkin cupcakes are among my favorite! Thanks to the Cupcake Bake Shop for the inspiration!
These cupcakes are sooooo moist with the chocolate and the pumpkin. Be sure to use high quality chocolate and organic pumpkin to make them extra yummy! And that toast meringue? OMG! It has that nice crunch from firing them and that luscious and not too sweet meringue underneath. Just perfect!
Chocolate, Pumpkin Cupcakes with Toasted Meringue Frosting
100 gram bar of Valrhona 61% cacao (or any bittersweet chocolate)
1-1/2 sticks butter
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons flour
2 tablespoons cocoa powder, unsweetened
3/4 teaspoon baking powder
1/8 teaspoon salt
Preheat oven to 375. Chop chocolate and transfer into the bowl of a standing mixer. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined. Remove from heat and stir in sugar. Let mixture cool for 10 minutes. Beat in an electric mixer for 3 minutes. Add one egg at a time, mixing for 30 seconds between each Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) organic pumpkin puree
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. In a large bowl, whisk together, brown sugar, granulated sugar, butter, eggs, and pumpkin puree. Add dry ingredients to the wet and whisk until smooth.
5 egg whites
1-1/4 cups sugar
Combine egg whites and sugar into the mixing bowl of your stand mixer and set over a bain marie (water bath). Whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees Fahrenheit. Transfer bowl to electric mixer, beat on medium speed for 10 minutes. Beat on high speed until stiff glossy peaks form, about 5 to 10 minutes more.
Baking and Assembly
Preheat your oven to 375 degrees. Scoop chocolate batter to fill cupcake cups 1/3 full. Cover with the pumpkin batter up to 2/3 full. Transfer to the oven, turn the oven down to 350 F, and bake for ~22-25 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool on a baking rack. Once fully cooled, frost with meringue frosting and toast with a blow torch. Toasting is optional. Top with candy corn, candy pumpkin, or whatever you wish.