Pumpkin Tangerine Chocolate Cupcake

I have always associated this cupcake with the New Year. The cake turns out slightly moist, with a bright aroma of pumpkin and tangerine. Tangerine zest can also be added to pumpkin dough.
cook time: 1h 40 min
Nora Vaughn
Pumpkin Tangerine Chocolate Cupcake

Nutrition Facts (per serving)

325
Calories
15g
Fat
38g
Carbs
6g
Protein

Ingredients (8 portions)

Pumpkin dough:

Wheat flour 130 g
Sugar 80 g
Eggs 1 pc
Baking powder 1 tsp
Pumpkin 125 g
Vegetable oil 50 g
Vanilla 1 g
Salt 1 g

Chocolate dough:

Wheat flour 125 g
Sugar 100 g
Butter 80 g
Sour cream 50 g
Cocoa 30 g
Eggs 2 pc
Tangerine zest 2 tbsp
Baking powder 1 tsp
Vanillin 1 g

Recipe instructions

Step 1

Step 1
Chocolate dough.

Step 2

Step 2
Combine flour, cocoa, vanillin, salt and baking powder.

Step 3

Step 3
Mix well.

Step 4

Step 4
Separately, grind soft butter and sugar.

Step 5

Step 5
Add eggs one at a time, beat until smooth.

Step 6

Step 6
Add sour cream to the egg-butter mixture and mix again.

Step 7

Step 7
Add flour mixture and stir.

Step 8

Step 8
At the end, add the tangerine zest and stir.

Step 9

Step 9
Pumpkin dough. Pre-bake the pumpkin in the oven until soft and mash. This can be done with a fork or whipped with a blender.

Step 10

Step 10
Combine flour, salt and baking powder, mix.

Step 11

Step 11
Separately, beat the egg and sugar until fluffy.

Step 12

Step 12
Pour in vegetable oil and mix again.

Step 13

Step 13
Add pumpkin puree to the egg mixture and beat until smooth.

Step 14

Step 14
Add flour mixture and stir.

Step 15

Step 15
Alternately place chocolate and pumpkin dough into a parchment-lined baking pan. If desired, you can use a stick to make a marble pattern.

Step 16

Step 16
Bake the cake in an oven preheated to 180°C for about 1 hour.

Additional rubrics

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