Pumpkin Pie Chocolate Ripple Cupcakes
How’s that for a name? 😉
I know, I know – it’s definitely not pumpkin season and if you’re like me, you’re probably still recovering from the pumpkin overload in October. But if there’s one recipe that you have to dig up a dusty can of pumpkin for, it’s this one!
Don’t be put off by the pumpkin and chocolate combo. It sounds weird, but it works nicely especially since the chocolate layer is spiked with pumpkin pie spice. Trust me on this one – if you like pumpkin pie and brownies, you’ll like this cupcake 🙂
I had envisioned these to be innocent-looking, two-layer cupcakes so you can imagine my shock when they came out of the oven with the ripple/crackle effect! Turns out the chocolate pushed up through the pumpkin pie layer, maybe because there was less pumpkin than chocolate. Next time I’d try adding a bit more pumpkin, but that would probably be at the cost of the ripple.
On that note, ripple or no ripple, these are damn tasty.
Adapted from Oh She Glows
For the chocolate layer:
- 1/2 cup pumpkin (preferably fresh puree, but canned works too)
- 1/4 cup + 1.5 T raw sugar
- 2 tbsp sunflower (or any other vegetable/coconut) oil
- 1/2 tsp vanilla
- 1/4 cup + 2 tbsp whole wheat flour
- 1/2 tbsp cornstarch
- 2 tbsp cocoa
- heaping 1/4 tsp baking soda
- pinch salt
For the pumpkin pie layer
- 1/2 cup pumpkin (once again, I prefer to use fresh puree but canned will work)
- 1/2 tsp vanilla
- 2 tbsp raw sugar
- 1.5 tbsp soymilk
- 1 tbsp cornstarch
- 2 tbsp whole wheat flour
- 1 t cinnamon
- 1/4 t ginger
- 1/8 t nutmeg
- Preheat oven to 350F/180C. Oil a cupcake tin.
- For the chocolate layer, mix the wet ingredients (pumpkin, sugar, oil) then sift in the dry ingredients. Mix well to combine.
- For the pumpkin pie layer, mix the pumpkin, vanilla, soymilk and sugar in a medium-sized bowl. In a small bowl, mix the rest of the ingredients (dry ingredients). Slowly add the dry ingredients to the wet, mixing well to eliminate clumps.
- To assemble, fill the cupcake holes about 1/2 way to 2/3 way with the chocolate batter, then fill to (almost) the top with the pumpkin pie batter (if you’d like the ripple effect, you probably want to have more chocolate than pumpkin in the holes).
- Bake for 15-20 minutes or until a skewer inserted into the middle of the cupcakes comes out clean and the cupcakes spring back when you touch them lightly.
- Cool in the tins for half an hour. Do not attempt to take them out before this, or you risk the pumpkin pie and chocolate layers separating. Makes 15 mini cupcakes, or approximately 5 to 7 large cupcakes.
No two cupcakes were alike!
Here’s a cross section of the cupcake to give you an idea of what it looks like on the inside. This photo is quite deceiving though, there’s a lot of pumpkin in each cupcake:
The photo also shows how moist and fluffy the cupcakes are, despite being made with whole wheat flour. They’re a yummy + pretty + healthy treat that got non-vegans raving 🙂