Nothing says Halloween like these delicious pumpkin cupcakes. Decorate with the chocolate bat for a truly spooktacular experience!

Pumpkin biscuit

Ingredients

• 106g caster sugar
• 4g salt
• 70g whole egg
• 68g mayonnaise
• 5g cinnamon
• 2g five spice herbs
• 4g bicarbonate of soda
• 105g patent flour
• 5g lemon juice
• 93g pumpkin cubes
• 34g mango cubes
• 15g caramelised walnut

Method

1. Mix caster sugar, salt, whole egg, mayonnaise and lemon juice.
2. Mix all dry ingredients and add to the above.
3. Mix briefly.
4. Then add garnish.
5. Divide over the pie crust.
6. Bake at 160°C for 20 minutes.

Pumpkin compote

Ingredients

• 360g pumpkin
• 30g fine crystal sugar
• 5g pectin NH
• 265g carrot juice
• 90g mandarin juice

Method

1. Cut the pumpkin in half and remove the seeds.
2. Place them on the cut on a plate with baking paper.
3. Grill them in the oven at 200°C for about 10 minutes and peel them.
4. Cut the pumpkin into cubes and fry them until they are soft.
5. Mix the sugar with the pectin NH.
6. Heat the juices and add the sugar and pectin mixture at 40°C.
7. Bring to the boil, add the diced pumpkin and bring to the boil again.

Yogurt mousse

Ingredients

• 5g gelatin
• 80g full milk
• 4g lemon zest
• 15g yogurt in powder form
• 165g natural yogurt
• 190g Republica del Cacao white chocolate 35%
• 290g cream 35%

Method

1. Heat the milk and let the lemon zest soak in it for about 10 minutes.
2. Strain the milk, correct the weight of milk if necessary and add the soaked gelatin.
3. Make an emulsion by gradually pouring the warm milk onto the melted chocolate.
4. Mix it as soon as it is possible to get a perfect emulsion.
5. Add the yogurt and powdered yogurt, mix again.
6. Once the mixture has reached 28/30°C, work in the foamy whipped cream.
7. Pour immediately.
8. Freeze.

Crumble pumpkin

Ingredients

• 50g pumpkin seeds
• 50g butter
• 5g salt
• 50g sugar
• 40g flour
• 10g Casaluker cocoa powder

Method

1. Mix the dry ingredients together with the salt and pumpkin seeds.
2. Using a food processor at high speed and add the butter.
3. Fill the mould with 85 grams of this dough, bake at 165°C.

Chocolate dip

Ingredients

• 500g Belcolade cocoa butter
• 500g Belcolade white chocolate

Method

Blend all ingredients using an immersion blender.

(Processing temperature 40°C)

To finish

1. Prepare the sponge cake and bake it in a 3cm hemisphere shape and bake.
2. Fill the pumpkin compote in a hemispherical shape of 3 cm, fix the sponge cake on the compote.
3. Freeze the interior.
4. Prepare the yoghurt mousse and fill in the desired shape.
5. Place the frozen interior in this.
6. Immediately after de-moulding, dip directly into the chocolate dip.
7. Finish the dish with pumpkin crumble.

Serving suggestion

Serve in the Dobla Halloween cupcake and decorate with a Dobla spooky bat.

Recipe courtesy of Dobla.