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Sarah's picture

What do you know about ... cupcakes? Athenae, over at First Draft, was posting on chocolates with chili and pumpkin -- and of course they're pricey, too. In the spirit of something decadent but not budget-busting, I went hunting for recipes, and I found this recipe on the Web. I'm getting over a killer bout with ... something gastrointestinal, and ugly. Has anybody here ever tried something exotic, translated into cupcakes?

Admittedly, I'm one of those people whose sweet tooth gets me in (lots of) trouble. I'm also lucky enough to live within walking distance of a source for everything listed in that recipe that's not already in my pantry (mostly that'd be the Abuelita's, the cream cheese, and the powdered sugar).

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koshembos's picture
Submitted by koshembos on

I find pumpkin an odd creature. Pumpkin pie are neither savory nor sweet. I suggest you replace the pumpkin with butternut squash; it's sweeter, more substantive and haas better taste.

Personally, I oppose cream cheese; I would replace it with ricotta.

zuzu's picture
Submitted by zuzu on

Which is a Depression-era cake, from when people couldn't easily get eggs. Recipe here. With a plain chocolate base, you can add lots of stuff, like cinnamon, black pepper and cayenne; chili powder and ginger; crystallized ginger; you can make the cake with Guinness instead of water (very good); play with your spice cabinet (chocolate chai? chocolate and green tea? pumpkin pie spice and pumpkin (use pumpkin in place of the oil) and chocolate? chocolate and bacon? chocolate and curry powder and coconut milk?

Andre's picture
Submitted by Andre on

unusual for their ingredients:

Bur I do a lot of unusual combinations, like Clam Muffins, and turnip bread, both based on standard recipes. When the tummy hurts, I usually go to standards, beef stew, american chop suey, but the best one for overall comfort is lamb, in particular, lamb patties made with spinach and feta, as long as you have a good source for ground lamb. I also have developed a recipe for chocolate (cocoa), oatmeal, cranberry muffins, and a carob date sugar yeasted bread.

Salmo's picture
Submitted by Salmo on

Latin American cooks do some wonderful things with chocolate. The use of cinnamon is not unusual, and pumpkins are incorporated in interesting ways too. I have a great cake recipe for bread machines (the dough includes 3/4 cup of milk, 4.5 ozs Mexican chocolate, 1 tablespoon yeast, 3 cups unbleached white flour, 1/2 teaspoon salt, 1 teaspoon cinnamon, 3/4 cup cream cheese, 1 envelope Choco-Bake, 1 extra large egg + two egg yolks) and a torta de choclate involving lots of butter, sour cream, cream and egg yolks. There is also a Brazilian stew incorporating peaches, and served in a baked pumpkin where the ladle scrapes a bit of the pumpkin into every bowl. I don't know what happens where it doesn't snow, but around here this is comfort food.