Chocolate cupcake with pumpkin

Chocolate Cake with Pumpkin Puree is a simple but incredibly delicious pastry. Moist, soft cake, airy and porous, has an enticing chocolate flavor.

Ingredients

• Pumpkin - 200 g
• Butter (room temperature) - 120 g + for preparing the form
• Milk - 70 ml
• Eggs - 2 pcs.
• Sugar - 200 g
• Cocoa powder - 2 tbsp. spoons
• Wheat flour - 250 g (1 full plus 2/3 cup 250 ml)
• Ground cinnamon - 1 teaspoon
• Soda - 1 teaspoon
• Vinegar (for extinguishing soda) - 1 teaspoon
• Powdered sugar, for decoration (optional) - to taste

Directions

1. Prepare the pumpkin puree in advance: boil the pumpkin, peeled and cut into small pieces, until soft (15-20 minutes), then chop with a blender and cool.
2. Combine softened butter and sugar. Beat until a homogeneous mass is obtained.
3. Continuing to beat the butter and sugar, add one egg first and beat for about a minute.
4. Then add the second egg and beat for a couple more minutes until the mixture is light and smooth.
5. Add pumpkin puree and milk. Stir.
6. Add ground cinnamon and baking soda quenched with vinegar.
7. Stir in the sifted wheat flour.
8. Add cocoa powder to the dough.
9. Mix thoroughly so that no lumps remain.
10. Pour batter into a cake tin greased and lined with parchment paper.
11. Place the mold in the oven preheated to 175 degrees and bake the cake for 40-45 minutes. Test doneness by piercing the cake with a wooden skewer: the cake is ready when the skewer comes out clean.
12. Leave the finished cake in the mold for 5-7 minutes. Then remove from the mold, cool and sprinkle with powdered sugar if desired.
13. Chocolate cupcake with pumpkin is ready.
14. Bon appetit!