My daughter asked to make some cupcakes with me. How could I refuse her? 
However, she rather quickly lost interest … never mind – I carried on anyway. Who wouldn’t, when the recipe she picked out (“We need brown!!!”) was titled “Chocolate Mud Cupcakes”? 8)
The result …
Who needs a waistline at Christmas?
Not too filthy, I have to say Not much like a mudcake though; more like a fluffy but almost-gooey chocolate pudding 8)
Nom nom very nom 
Liz Ditz
30 December, 2009 at 4:58 pmCame by on instructions from by blog pal Abel Pharmboy.
I don't know if canned pumpkins are available in NZ, but this one's a big hit at my house. (Bill is related to me by marriage, in a complicated sort of way.)
This is pretty easy for young cooks to make (with adult help).
Bill's Famous Chocolate Pumpkin Pie
Preheat the oven to 375 degrees F, and position the rack in the bottom third of the oven.
Prepare and bake a pie shell, using your favorite pie crust (I'm a lousy pastry chef so I use a premade crust & bake per instructions, but you may be a good pastry chef. Bill's a premier pastry chef so of course he makes his dough from scratch. )
Refrigerate the pie shell while you do the next step.
Ingredients for Pumpkin Filling:
4 oz good-quality dark chocolate
3 large eggs
2 cups fresh pumpkin puree or 1 – 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Make the Pumpkin Filling:
Refrigerate the chocolate for at least an hour, to make it firm and easy to grate.
Grate the chocolate onto a waxed paper square. A microplane is a great tool. Add to the cream, and heat the mixture in the microwave to about 100 degrees. Stir until the chocolate is all melted. In a large bowl lightly whisk the eggs. Add the pumpkin and stir, then the warm chocolate-cream mixture. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
Remove from the oven and allow to cool to room temperature before refrigerating. Serve with whipped cream or icecream (your choice).
Raphael Fraser
31 December, 2009 at 6:20 amThanks for that Liz 8) I don't think we have canned pumpkin, but I imagine just pureeing up some pumpkin would work as well. My wife makes some mean pastry, so that'd be her job
I really appreciate you taking the time to comment – and to type out that whole recipe – thanks heaps. Have a great New Year 8)