Naga Cupcakes (Pumpkin Curry Cupcakes with Chocolate Ganache and Coconut)
Why I Love This Recipe
These cupcakes were inspired by the Vosges Chocolates Naga chocolate bar. After trying it, I was inspired to try and make a cupcake version. This one really hit the mark. I decided to utilize a pumpkin cake, because damn, I lurvs me some pumpkin curry. It seriously rocks my socks.
The cake itself is just sweet enough to and makes for a shibby dessert. But after you bite into it, a moment later the spice hits, and intrigues you enough to take another. The curry warms your mouth and creates an exotic and slightly spicy cupcake. The chocolate ganache adds some extra sweetness and another layer of flavor, enforcing the Indian theme that defines this cupcake. The coconut helps cool down the spice and a bit and adds a slightly fruity taste to it all.
I used half semisweet chocolate and half milk chocolate since that is what I had. I think a semisweet and bittersweet mix would have been great too. It's really all a matter of taste. Spice wise, make sure you keep tasting as you go and adjust to fit your style. I know I added a little extra black pepper and whatnot to meet my taste. I also picked up a cheap little pastry bag as well! I wish I had a few more choices for tips, but ah well. At least I'm finally getting some practice in with one of these things.
Sweet, spicy, and bold is the Naga cupcake. It's good karma all around.
Ingredients You'll Need
2 cups of all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon of salt
2 1/2 teaspoons of curry powder
pinch of cayanne
1/2 cup of packed borwn sugar
1 1/2 cups of granulated sugar
1 cup unsalted butter, melted and cool
4 large eggs, lightly beaten
15 ounces pumpkin puree
Preheat over to 350 degrees F.
Whisk together the flour, baking powder, soda, salt, and spices. Set aside.
Whisk together the sugars, butter, and eggs. The add the dry ingredients and whisk them in. Whish in pumpkin puree. Taste and adjust spices.
Put into cupcakes papers about halfway. Bake until they spring back to touch and a cake tester comes out clean. About 18-22 minutes. Rotate pan after 15 minutes if your oven is sketchy for even baking. Transfer to a wire rack and let cool.
Pipe or spread ganache onto cupcakes and sprinkle on coconut.