Pumpkin Chocolate Orange Cupcakes

I’ve another recipe from the Flora #HalloweenFunPack – for Pumpkin Chocolate Orange Cupcakes (although, the recipe in the fun pack is Pumpkin and Orange Spider Muffins) – I just chose to decorate in a different way!

We have many more Cupcake Recipes for you—why not take a look at them next?

Pumpkin and Chocolate Orange Cupcakes

Makes 12 cupcakes

Ingredients

• 175g Flora Buttery
• 175g golden caster sugar
• 300g self-raising flour; sieved
• 3 medium eggs
• 5 tbsps semi-skimmed milk
• 100g canned pumpkin (alternatively 100g cooked pumpkin or butternut squash, mashed)
• zest of 1 orange
• 12 tsps chocolate hazelnut spread
• 40g dark chocolate
• 40g white chocolate
• jelly pumpkins or sprinkles to decorate

Method

1. Place 12 cupcake cases into a tin.
2. Preheat oven to 200C/180C fan/Gas 6.
3. With an electric mixer beat the Flora Buttery, sugar, flour, eggs and milk until smooth.
4. Fold in the pumpkin and orange zest.
5. Half-fill each cupcake case with the mixture.
6. Add one teaspoon of chocolate hazelnut spread in the centre of each cupcake.
7. Add the remaining cake mixture to cover.
8. Bake for 20-25 until risen and golden. Check they are cooked through by inserting a cocktail stick – it should come out clean.
9. Place on a wire rack to cool before decorating.
10. To decorate, break the dark chocolate and white chocolate into two separate microwave safe bowls. Melt in bursts for up to around 40 seconds – stirring and being careful not to burn the chocolate. Alternatively you could melt in a bowl over a pan of simmering water.
11. Using a spoon, drizzle the dark and white chocolate across the top in any direction you like.
12. Decorate with jelly pumpkins or sprinkles of your choice.

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