Recipe by Chef Francesca Busso ( In-House Chef at Miele UAE)
Halloween Special: Muffin Pumpkin and chocolate
200g 00 flour
250g pumpkin pulp (about 500g whole)
120g brown sugar
2 large eggs
60g milk full fat
60g extra virgin olive oil
16g baking power
100g dark chocolate chips
For the Vanilla Buttercream Frosting
230g unsalted butter, softened to room temperature (it takes about 30-60 minutes to come to room temperature)
1/4 tsp salt
375g icing sugar
2 tsp vanilla extract
3 tbsp heavy cream
Cook a whole pumpkin, with skin, at 100°C for 45min in steam oven.
When ready, cut it in half and scoop out 250g of pulp.
Otherwise cut a pumpkin into slices and bake in the oven at 190°C, conventional heat, for about half an hour or until the pulp is soft. At this point let it cool, remove the skin, cut into small pieces and blend with an immersion blender.
Mix the pumpkin pulp with the eggs and sugar. Continuing to mix (beating with a whisk) add the milk and oil.
Separately, mix the flour and baking powder. Add the dry ingredients to the wet ones, then add half of the chocolate chips and pour into 12 muffin molds. Add the remaining chocolate chips on the top. Bake at 200°C for 15-20 minutes or until the muffins are golden brown.
For the buttercream frosting, with an electric mixer beat the butter with the salt until creamy.
Add the icing sugar, 1 tablespoon at a time, mixing completely before adding more. Repeat until all icing sugar is added. Add vanilla and mix until incorporated. Then add heavy cream 1 tablespoon at a time, and mix at low speed, until the desired consistency is reached. Use the frosting to decorate your cupcakes.