Halloween Themed Kabocha Squash Mont Blanc Cupcakes

Halloween Themed Kabocha Squash Mont Blanc Cupcakes

How about making Mont Blanc cakes for Halloween this year? You don't even need an oven if you use store-bought cupcakes. These are delicious in a different way from kabocha squash pies and puddings!

Ingredients: as many as it is easy to make

Kabocha squash
1/8 (about 250g)
Heavy cream
1/2 package (100ml)
2 1/2 tablespoons
Cupcakes, Spongecake, Castella (store-bought is ok)
as needed
Powdered sugar
to taste


1. Bake the cupcakes by referring to "Fluffy Chiffon Cup Cakes" (Recipe ID: 1528641). (They are quick to make). You can also use store-bought muffins.
2. Or, cut out 5-6 diameter circles from sponge cake/castella with a cookie cutter or cup.
3. Remove the stringy insides and seeds from the kabocha, cut into large bite-sized pieces, and place into a microwave-safe bowl. Add in 1 tablespoon water, and cover with plastic wrap or a steamer lid.
4. Microwave at 500W for 5-6 minutes, and heat them until you can stick a toothpick through. Put 2 tablespoons of sugar and 50ml of heavy cream into a food processor along with the kabocha, and blend until smooth.
5. Add 1/2 tablespoon sugar to the remaining heavy cream, and whip.
6. Squeeze the cream on top of the sponge cake, and squeeze out the kabocha paste using a Mont Blanc pastry bag. After squeezing a large swirl on top, squeeze it across and vertically.
7. Shown above is me decorating the cupcakes. If you want to produce some height when using sponge cake, sandwich 2 pieces together with heavy cream.
8. Sprinkle with powdered sugar, and it is done! Chill in the fridge, and enjoy!

Story Behind this Recipe

I heard of a simple sweets recipe using kabocha from a friend, so I made this while fussing over the appearance and flavor. It was popular at my work!!