The Pumpkin Dessert Cups filled with Chocolate Ganache, dessicated coconut and spices like nutmeg and cardamom topped with raspberry topping is a perfect dessert for the halloween parties. They are quick to make and also a great quick way to impress your guests as well.
Ingredients
1 1/2 cup pumpkin puree
3 eggs
3/4 cup canola oil
1/2 cup cold milk
1 1/2 cups brown sugar
1/2 cup dessicated coconut
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon vanilla essence
1/4 teaspoon nutmeg powder
1/4 teaspoon cardamom powder
2 teaspoons baking powder
1/4 cup sliced almonds
1/2 teaspoon salt
1 recipe of chocolate ganache
1 tinned raspberry filling/compote
Method
Preheat the oven to 180 C.
Combine the pumpkin puree, eggs, sugar, canola oil in a stand mixer or large bowl and beat until fluffy and well combined. Gradually beat the milk, dessicated coconut,baking powder, nutmeg powder, cardamon powder salt and flour until well combined. Finally fold in the almonds
If you dont have cup cake fill cake pan then you can use normal cup cake pans for this recipe.
Spoon into prepared cup cake trays and bake in the oven for 10 to 15 minutes until a toothpick inserted in center comes out clean.
Cool the cup cakes completely. If you used the fill cake pan, then spoon the chocolate ganache filling into the center cavities and top with the raspberry filling.
If you are using normal non fill cup cake pans, then you can spread the ganache on the top of the cup cake and drizzle the raspberry filling just before serving. Once filled, place the filled cup cakes in the refrigerator for a few hours before serving.
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