Pumpkin cupcakes with caramel and chocolate
Description
Perfect with tea and coffee. Soft, moist pumpkin cupcakes with caramel-chocolate filling – a true autumn dessert
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Grease a pie pan with butter. In a large bowl, use a mixer to beat butter and sugar. Add eggs, vanilla extract, and pumpkin puree, and beat again. Gradually add flour, baking soda, cinnamon, nutmeg, and salt. Mix all ingredients thoroughly.
- 2
Step 2
2. Place 2/3 of the prepared dough into a pan and smooth the surface with a spatula. Sprinkle the dough with chopped nuts and chocolate chips.
- 3
Step 3
3. Place the caramel and cream in a heatproof bowl. Heat in the microwave until the caramel melts, stirring the mixture every 20 seconds.
- 4
Step 4
4. Pour the melted caramel over the chocolate and nuts. Spread evenly with a tablespoon or spoon.
- 5
Step 5
5. Place the remaining dough over the caramel layer, carefully smoothing it out.
- 6
Step 6
6. Bake for 25 minutes until golden brown. Let cool completely before serving.
- 7
Step 7
7. Slice into pieces. Serve the pastries well with vanilla ice cream or whipped cream.