Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup butternut squash puree
- 1/2 cup beef broth (non-alcoholic)
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Step 2: In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, and salt; whisk together until well combined.
- Step 3: In another bowl, mix the butternut squash puree, beef broth, granulated sugar, and vegetable oil until smooth and fully incorporated.
- Step 4: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Step 5: Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Step 6: Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Notes
- For optimal freshness, store the cupcakes in an airtight container at room temperature for up to three days, or refrigerate them for up to a week.
- When reheating, warm the cupcakes in the microwave for about 10-15 seconds to preserve their moist texture without drying them out.
- These cupcakes pair wonderfully with a dollop of whipped cream or a sprinkle of chocolate shavings for an extra touch of indulgence.
- For best results, ensure you gently fold the wet ingredients into the dry mixture to keep the cupcakes light and fluffy; overmixing can lead to a denser texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 12g