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※muffin pan per 1 cup, Height: 3.5 cm, upper diameter: 7 cm, lower diameter: 5 cm per 1 cup, Height: 1.4 in, upper diameter: 2.8 in, lower diameter: 2 in

【Chocolate Muffin】 Preheat an oven to 200 ℃ / 392 F. Finely chop dark chocolate; set aside. Stir well cake flour, cocoa, and baking powder together. Sift it twice; set aside.

Cream unsalted butter until smooth. Add granulated sugar in 3 parts and mix well each time. Mix it with an electric mixer on low speed for 2-3 minutes until white.

Beat an egg lightly. (If the egg is cold, warm it with lukewarm water to body temperature to prevent separating.) Add it to the butter mixture in 4-5 parts and mix well until smooth each time. (Let it emulsify.)

Add ground almonds and mix it until smooth while crushing lumps.

Add half of the dry ingredients (cake flour, cocoa, baking powder mixture). Fold it about 10 times. Add half the milk like drawing circles. Fold it about 10 times.

Add the remaining dry ingredients. Fold it about 10 times. Add the remaining milk like drawing circles. Fold until you don’t see any flour left.

Add chopped chocolate and fold until combined. Transfer it to a piping bag with a wide tip. Pipe it in each cup of a muffin pan lined with glassine papers.

Turn down the oven to 180 ℃ / 356 F and bake it for 25-28 mins. After baking, place the pan on a net and let it cool for about 10 mins. Take it out of the mold.

Note! Wrap each muffin with plastic wrap to prevent drying if you don't eat right away. You should top the squash cream just before eating.

[Pumpkin cream] Cut squash into small about bite-size and put them in a heat-resistant container. Cover it roughly with plastic wrap, and microwave it at 600W for 3.5 mins to soften it. Mash it.

Add granulated sugar and mix well while hot. Strain it, add cinnamon and rum and mix well. Chill it in a fridge for 15 mins or more.

Put whipping cream and 1 tsp granulated sugar in a bowl. Place the bowl in ice water, whisk it until soft peaks form.

Take the well-chilled squash paste from the fridge and add half of the whipped cream to it. Fold it while gently pressing until smooth.

Add the squash cream to the remaining whipping cream and fold until smooth.

Transfer it to a piping bag fitted with a star tip. Pipe the cream on each muffin, drawing swirls. Top with chocolate sticks.