Halloween Cup cakes are made from fresh pumpkin puree, spiced with a dash of nutmeg and topped with fresh chocolate ganache makes this cup cake truly delicious and a winner at every party. Top it with your favorite sprinkles or chocolate chips and children love it too.
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Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Equipments Used: Medium Cupcake/ Muffin Pan, Convection Microwave Oven
Cooks in 40 M
Total in 60 M
To begin making the Halloween Cup Cakes topped with Chocolate Ganache, 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, baking powder, nutmeg powder, salt and flour until well combined. Finally fold in the walnut or almonds
Spoon into prepared cupcake trays and bake in the oven for 10 to 15 minutes until a toothpick inserted in center comes out clean.
Cool the Halloween cupcakes completely and then using a palate knife or the back of a spoon spread the chocolate ganache on top of the muffins and allow it trickle down to get a eerie look.