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By Prohibition Bakery

The Divine Saucy Pumpkin Cupcake

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groupsServes: People

A saucy cupcake made with pumpkin ale and filled with a chocolate sage ganache using Divine's new Baking Bars.

Ingredients

Cupcake

½ cup roasted pumpkin puree
1 egg
¼ cup canola oil
60g pumpkin alereduction
5/8 cup of white sugar
½ tsp vanilla
1 cup all purpose flour
½ tsp baking soda
½ tsp salt
1/8 tsp ground cloves
1/8 tsp cinnamon
1/8 tsp freshly ground nutmeg

Filling

1 cup heavy cream
2 oz Divine 70% Bittersweet Baking bar (about 14 blocks)
2 oz Divine Milk Chocolate (about 16 blocks)
1 tbsp unsalted butter
6 medium sage leaves

Frosting

½ cup ground pumpkin seeds, hulled and toasted
½ cup vegetable shortening
¼ cup Octoberfest reduction
2 cups confectioners sugar

Garnish

fried sage

Method

Step 1

For pumpkin ale reduction:Place one bottle of your favorite fall beer in a saucepan, and boil until reduced to ¼ cup. Liquid will be bitter and slightly syrupy. Take care not to let the beer boil over.

Step 2

Transfer to a metal container and let cool in the fridge. Do not use until cool.

Step 3

For the cupcake:Preheat oven to 325 degrees

Step 4

In a mixing bowl, beat pumpkin puree, egg, canola oil, beer, vanilla, and sugar until incorporated.

Step 5

In a separate bowl, combine flour, baking soda, salt, and spices.

Step 6

Slowly add dry goods to wet and beat until smooth.

Step 7

In greased or lined cupcake tins, fill 2/3 way. Bake for 10 minutes and let cool on a cooling rack.

Step 8

For filling:Add sage leaves to the cream and simmer over medium heat until reduced by half.

Step 9

Take care not to boil over.

Step 10

Meanwhile, chop the milk and bittersweet chocolate into chunks. When cream is heated, strain and pour over room temperature chocolate.

Step 11

Let chocolate and cream mixture sit for a minute or so, and then whisk. When smooth, add the butter.

Step 12

For frosting:With paddle attachment, whip together confectioners sugar and shortening until crumbly.

Step 13

Add beer reduction and beat until smooth and fluffy.

Step 14

Add ground pumpkin seed and beat until incorporated.

Step 15

For garnish:In a saucepan, heat 1qt of canola or peanut oil to 325 degrees.

Step 16

While oil is heating, finely chop sage leaves into thin strips, about 1/4” wide.

Step 17

When oil has reached temperature (use an instant read thermometer to ensure proper temperature), carefully fry sage ribbons until bubbling nearly subsides, about 15 seconds.

Step 18

Remove with a slotted spoon or strainer and let cool on a paper towel lined try. Sprinkle with salt immediately after frying.

Step 19

Assembly:When cupcakes are cool, use a small pastry tip to core out the center.

Step 20

Fill the cupcakes with the sage ganache, using a squeeze bottle.

Step 21

Frost the cupcakes to your liking. Garnish with fried sage.

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