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Chocolate Pumpkin Cake and Cupcakes


283 g (1¼ cups) unsalted butter, room temperature, extra for greasing tins
96 g (1 cup) double-dutch dark cocoa (or Dutch-processed), extra for dusting tins
313 g (2½ cups) plain (all-purpose) flour
1 tablespoon baking powder
1½ teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoon freshly grated nutmeg
300 g (1½ cups) golden yellow sugar (light brown sugar), packed
338 g (1½ cups) caster (superfine) sugar
1 tablespoon pure vanilla extract
1 teaspoon instant espresso powder
60 ml (¼ cup) freshly brewed espresso
120 ml (½ cup) heavy (whipping) cream, 35%
120 ml (½ cup) applesauce
355 ml (1½ cups) pumpkin purée
5 large eggs



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