Halloween cupcakes with pumpkin and chocolate

To make the Halloween cupcakes with pumpkin and chocolate, steam the pumpkin cut into chunks for 10 minutes or until soft, then blend into a smooth puree. Let cool.

Place the puree in a bowl, then add the eggs, oil and sugar. Mix, then use a whisk to slowly add the flour and baking powder. Add about 150 g of our Hazelnut and Cocoa Spread to the pumpkin cupcake batter and quickly mix the spread with the dough, leaving streaks of it in the mixture.

Place paper muffin cups in a muffin pan and fill them halfway. Add a teaspoon of Hazelnut and Cocoa Spread to the center of the pumpkin cupcakes and then top with the remaining batter.

Bake the pumpkin and chocolate cupcakes in a hot oven at 375°F for 20 minutes.

Remove from the oven and let the pumpkin cupcakes cool before enjoying.