Because I like pumpkin, and we had a small amount of purée in the fridge, I thought to make pumpkin cupcakes. But of course Scharffen Berger is a chocolate company, so I had to find a way to work chocolate into the recipe. There are lots of recipes that combine those two flavors, but honestly, that's not a mix I particularly enjoy. So I challenged myself to come up with a combo that I did like.
I concocted a brownie batter (with the help of my new Fat Witch Brownie Cookbook, courtesy of my brother), put a tablespoon of it in the bottom of each cupcake liner and baked it for 7 minutes until it started to set. Then I topped it with the pumpkin batter and baked it an additional 25 minutes.
Leftover bacon grease ended up as a substitute for some of the butter in my new favorite frosting recipe. I also added some cocoa powder and spices, to pick up similar flavors in the cupcake. And I made a brittle with hazelnuts and bacon chunks, with the help of my new candy thermometer.
|Bacon hazelnut brittle. Oh yes, I said "bacon."|
|Cupcakes, frosted, garnished, and Photoshopped.|
I would make them again, with a simple cinnamon-flavored buttercream.
3/4 cup all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
2 large eggs
1/2 cup canned pumpkin purée
1/2 cup whole milk ricotta cheese
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Preheat the oven to 350 degrees. Line cupcake tins with liners.
In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom.
Stir in the eggs, pumpkin, ricotta, sugars, and oils. Mix until well combined.
Divide batter among prepared tins and bake for 25-30 minutes, or until a toothpick inserted in a cupcake comes out clean. Cool completely.