The Pioneer Woman Tasty Kitchen
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Pumpkin Shaped Mini Chocolate Pumpkin Cakes

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Level: Intermediate

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Description

Adorable little pumpkin shaped cakes flavored with pumpkin and a hint of rich chocolate.

Ingredients

  • FOR THE CAKE:
  • 1-½ cup All-purpose Flour
  • 1 cup Sugar
  • 1-½ Tablespoon Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 stick Unsalted Butter
  • 1  Egg
  • ½ cups Unsweetened Pumpkin Puree
  • ½ cups Buttermilk
  • 1 Tablespoon Vanilla
  • FOR THE GLAZE:
  • ½ cups Vanilla (Frosting)
  • 2 Tablespoons Milk
  • 3 drops Orange Food Coloring, More Or Less As Desired
  • 3 drops Green Food Coloring, More Or Less As Desired
  • Marzipan

Preparation

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon. Cut the butter into small pieces and blend into the flour mixture with a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.

In a separate bowl, combine the egg, pumpkin, buttermilk and vanilla. Add the egg mixture into the flour mixture and blend until incorporated.

Pour the mixture into mini bundt or pumpkin shaped pans that have been greased with some non-stick cooking spray and bake in a preheated 350 degree F oven for 1 hour. This recipe will make one whole cake or 8 mini cakes/cupcakes.

If you’re making the mini pumpkins, allow the cakes to cool completely before turning them out of the pan. You may need to slice a bit off the top and bottom cakes to give them even edges. Using a bit of frosting as a glue, place the “top” cake over the “bottom” cake.

In a small bowl, combine the frosting with the milk and a touch of orange food coloring. Mix until the frosting has a slightly runny consistency. Spoon the glaze over each pumpkin cake and allow it to drizzle down the sides.

To make the vines, mix a bit of green food color in with a handful of marzipan, roll out into a thin log shape and drape over your pumpkin cakes.

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