Our October 2017 Box - Chocolate Filled Pumpkins Recipe!

BRUU is getting all spooky this month as we celebrate Halloween. It’s a wonderful time to experiment, especially in the kitchen and putting together spooky concoctions always seems to put a smile on the faces of my two young children. This year I was determined to make something quick and easy that everyone in the family could enjoy – not just the kids.

Big thanks to Delish.com for this awesome recipe and insanely Instagrammable dessert. They're a piece of cake to make too but if you’d prefer to watch a video click here.

CHOCOLATE FILLED PUMPKINS

Ingredients
1 batch vanilla cake batter
1 container orange food color paste
1/2 c. heavy cream
13 oz. white chocolate chips
2 c. chocolate hazelnut spread
6 cinnamon sticks, cut in half

1. Preheat oven to 350 degrees F. Grease and flour two 12-cavity mini Bundt cake pans. (Or bake in two batches.)
2. Fold in 1 tsp of food coloring. Divide the batter among the Bundt cake cups, filling them 3/4s full. Bake until the tops spring backwhen touched, 12 -15 minutes. Let cool in the pan for 15 mins before turning out onto a wire rack. Chill in the freezer for 20 mins or until firm.
3. Make the ganache: In a microwave-safe bowl, combine heavy cream and white chocolate chips and microwave on high in 1-min intervals, stirring for 2 minutes in between, until there are no lumps. This should take 2-3 minutes.
4. Measure out 1/2 c ganache and stir in 1/4 tsp food coloring. Set aside. Leave the remainder white.
5. Once cakes are firm, use a serrated knife to level each mini Bundt so the bottoms are flat.
6. Place the cakes back into the pan for stability and use a teaspoon to dig out a 1/4"-deep trench all around the center hole, leaving 1/4" of cake on both sides. Repeat for all cakes.
7. Place the chocolate hazelnut spread into a zip-seal bag and cut off a small corner. Pipe the spread into the trench to just below level with the cake.
8. Place the orange ganache mixture into a zip-seal bag, snip off a corner, and pipe a thin line along the outer and inner rims of the cakes. Pair up the cakes, turning one upside down and placing it on top of the other, to glue together. Refrigerate for 15 minutes to set.
9. Place the white ganache into a zip-seal bag and cut off a small corner. Pipe the ganache over the cakes, starting in the center and allowing the ganache to drip down the sides. Place a piece of cinnamon stick in the center of each cake to be the stem.

These delicious cupcakes will go perfectly with this month’s teas, which are:

If Terry’s Did Rooibos – A caffeine free beverage full of depth and flavour. Cheeky lashings of chocolate chips & orange infuse in a bloody rooibos tea party. So what does it smell like? Let's be clear and certain on this - Terry’s Chocolate Orange.

Lockhart OP – A fresh batch of our favourite tea.  This black Camellia Sinensis tea is loaded with flavour and the full leaf OP grown on South India’s Lockhart Tea Estate. It’s one of our favourite teas here at BRUU largely because we handpicked it ourselves and flew it back to ensure it was the freshest tea around.

Funky Plum Green – A warming, sweet and juicy green tea blend combining succulent plum with festive Saigon cinnamon. It makes a great tea to mull into wine or apple cider and perfect afternoon blend for this time of year.

In other news we’re making fantastic progress with the BRUU improvements we talked about last month (if you missed it click here) and the new boxes and website are all on track to launch on 1st December in time for you.