Pumpkin cupcakes with chocolate-hazelnut buttercream

Preparation:

Special equipment:

Ingredients:

Cupcakes

• 1 cup premium flour
• 1.5 tsp ground cinnamon
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp ground ginger
• 0.5 tsp ground nutmeg
• 0.5 tsp coarse salt
• 1/8 tsp ground cloves
• 1 cup pure pumpkin puree without additives
• 110 g (8 tbsp) unsalted butter, melted
• 0.5 cups tightly packed dark brown sugar
• 0.5 cup granulated sugar
• 0.5 tsp pure vanilla extract
• 2 large eggs at room temperature
• 1/4 cup chocolate-hazelnut spread, such as Nutella

Butter cream

• 3/4 cup granulated sugar
• Whites of 3 large eggs
• 220 g (16 tbsp) unsalted butter, at room temperature, cut into 2 cm pieces
• 3 tablespoons chocolate-hazelnut spread, such as Nutella
• 0.5 tsp pure vanilla extract

Decoration

• 15 marshmallows
• 1/8 tsp purple gel food coloring (optional)
• Purple decorative sugar, for sprinkling (optional)

Preparation:

1. Cupcakes:
   
   Position a rack in the middle of the oven and preheat the oven to 175°C. Line a 12-cup muffin tin with orange paper cups.
   
   Sift the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, and cloves into a medium bowl and set aside. In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, granulated sugar, and vanilla extract until smooth. Add the eggs and mix until fully incorporated. Add the flour mixture and knead until smooth and streak-free.
2. Divide the batter among the cupcake liners, filling each about two-thirds full. Top with 1 teaspoon of chocolate spread. Using a toothpick or butter knife, fold the chocolate spread into the batter to create a marbled pattern. Bake the cupcakes, rotating the pan halfway through baking, until the cupcakes spring back when lightly pressed or a toothpick inserted into the cupcake comes out clean, 18-22 minutes.
   
   Let cool for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.
3. Butter cream:
   
   In a small saucepan, combine granulated sugar with 1/2 cup water and heat over medium heat. Attach a thermometer to the side of the saucepan and cook, without stirring, until the syrup reaches a soft-ball temperature of 230°F (112°C), 8-10 minutes. Meanwhile, place the egg whites in the bowl of a stand mixer. Beat with the whisk attachment on low speed until foamy, then switch to high speed and beat until stiff peaks form, 2-3 minutes. With the mixer on high speed, slowly pour the sugar syrup into the egg whites. Beat until the bowl is barely warm to the touch and stiff, glossy peaks form, 6-8 minutes. Add the butter, one piece at a time, beating after each addition until fully incorporated. If the buttercream looks curdled, simply continue beating until smooth. Add the chocolate hazelnut spread and vanilla extract and beat on medium speed until smooth.
4. Transfer the buttercream to a piping bag fitted with a large round tip. Pipe the buttercream onto the cupcakes using an upward, circular motion, like a soft-serve ice cream cone. Refrigerate the cupcakes until the buttercream sets, about 1 hour.
5. Decoration:
   
   Place the marshmallows in a microwave-safe bowl and microwave for about 30 seconds, then stir until smooth. If any lumps remain, microwave for another 10-20 seconds, and continue stirring until smooth. Add purple food coloring, if using, and color the marshmallows evenly. Let the mixture cool slightly until you can handle it, about 30 seconds.
6. Pinch a small marshmallow between your fingers and stretch it between your palms to create strands like a spider web. Wrap the marshmallow web around the set frosting on the cupcake. Sprinkle with decorative sugar, if using. Repeat with the remaining marshmallows, sugar, and cupcakes. If the marshmallows become too thick and difficult to separate, microwave for about 10 seconds until pliable again. Store the cupcakes in the refrigerator for up to 24 hours.