Chocolate Biscuit Cups With Pumpkin Cream Cheese Filling Food

CHOCOLATE CUPCAKES WITH PUMPKIN CHEESECAKE FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips.
• Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended.
• Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

CHOCOLATE PUMPKIN CUPCAKES

Steps:

• cut the pumpkin into 1-inch x 1 inch /2.5 cm x 2.5 cm cubes. Place pumpkin cubes, sugar, and water in a saucepan and cook over medium heat for 35 minutes. Drain pumpkin cubes with a colander for 30 minutes. Keep the pumpkin syrup for later.
• Preheat oven to 175 F/80 C. Place pumpkin cubes on parchment paper and dry in the oven for 2 to 3 hours. Let cool and roll pumpkin cubes, a few at a time, in granulated sugar.
• cut the pumpkin into small cubes and cook with sugar and water over medium heat for 20 minutes until the pumpkin is soft. Drain the pumpkin with a colander and make the puree using a food processor. Set aside.
• Preheat oven to 335 F/170 C. To make the batter, sift flour, icing (powdered) sugar, cacao powder, salt, and baking powder and put aside. Beat softened butter with the dry ingredients using a stand mixer. Add eggs, egg whites, and mix. Gradually add warm milk, and mix to combine. Pour/spoon the batter into cupcake liners, filling up to 2/3. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before decorating.
• , place softened butter, sugar, and 85 ml of pumpkin syrup (remained after making the sugared pumpkin) in a bowl and beat with an electric mixer till the mixture becomes creamy. Add cream cheese at room temperature and beat it till the cream becomes smooth and homogeneous.
• remove the center of cupcakes with a cupcake corer and fill each cupcake with pumpkin filling. Place pumpkin frosting in a pastry bag with the open star pastry tip (Wilton 1M) and pipe on top of cupcakes. Decorate each cupcake with a candied pumpkin cube.

CHOCOLATE CREAM CHEESE FILLED COOKIE CUPS

Steps:

• Cut dough into 24 equal parts, roll into balls.
• Put a ball of dough into an ungreased mini-muffin tin.
• Press dough on bottom and up the sides.
• Bake at 350°F for 10 minutes or until lightly browned.
• If puffy, press dough back around sides with the back of a metal teaspoon.
• Cool 5 minutes; remove to wire cooking rack.
• In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
• Add milk, and mix till smooth.
• Fill cookie cups with cream cheese mixture.
• Store in refrigerator.

PUMPKIN-CHOCOLATE CREAM PIE

Steps:

• In a large mixing bowl add the eggs, sugar, cinnamon, nutmeg and vanilla and whisk well.
• Put 1 cup of cream and the pumpkin puree in a saucepan and bring to a simmer on low heat, stirring constantly. Once the cream has begun to simmer, spoon about 1 cup of the pumpkin mixture into the egg mixture and whisk until incorporated. Pour the egg mixture into the pumpkin mixture, whisk together and simmer for 1 minute. Remove from the heat and set aside to cool for 5 minutes.
• Arrange a layer of chocolate wafers in the bottom of a 9-inch springform cake pan. Overlap the cookies a bit.
• Whisk the mascarpone into the cooled pumpkin cream. Pour about 1 cup of pumpkin cream over the cookie layer in the pan. Spread the cream evenly with a spatula. Add another layer of cookies over the cream and more cream over the cookies. Repeat until all of the cookies and cream are used. You should end up with a layer of cookies on top.
• Whip the remaining 1 cup heavy cream with 1 tablespoon sugar with a whisk or an electric mixer, until you have stiff peaks. Spread the cream over the pie. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
• Remove the ring from the cake pan, sprinkle the top of the pie with toasted pumpkin seeds and serve.