Hello, cupcake lovers! Are you ready to indulge in the perfect fall treat that combines the warm flavors of spiced pumpkin with the rich decadence of chocolate and creamy peanut butter? These Pumpkin Chocolate Peanut Butter Cupcakes are a delightful way to celebrate the cozy autumn season or any time you’re craving something comforting and sweet. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guaranteed to impress!
Introduction
When the cool breeze of fall rolls in, nothing feels cozier than the smell of pumpkin spices filling your kitchen. These Pumpkin Chocolate Peanut Butter Cupcakes take that seasonal favorite to a whole new level. Imagine biting into a moist, spiced pumpkin cupcake filled with molten peanut butter and topped with chocolate chips – pure heaven, right?
This recipe brings together the earthy sweetness of pumpkin, the depth of cocoa, and the creamy richness of peanut butter, making it a unique treat. Not only does this cupcake satisfy your sweet tooth, but it also has that warm, spiced flavor that’s perfect for cooler weather. This recipe is also perfect for Halloween parties or a Thanksgiving dessert that will leave everyone asking for seconds.
Ingredients
To prepare these Pumpkin Chocolate Peanut Butter Cupcakes, you’ll need the following ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin purée
- 1/2 cup milk
- 1/2 cup creamy peanut butter
- 1/4 cup chocolate chips (for garnish)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
Optional Substitutions:
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- For a dairy-free option, replace the butter and milk with plant-based alternatives like coconut oil and almond milk.
How to Make Pumpkin Chocolate Peanut Butter Cupcakes
Follow these steps to create your own delicious Pumpkin Chocolate Peanut Butter Cupcakes:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat together the melted butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time, beating well after each. Stir in vanilla extract and pumpkin purée.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Divide the batter evenly into the cupcake liners, filling each halfway.
- Drop a spoonful of peanut butter (or melted chocolate) into the center of each cupcake and cover with more batter.
- Bake for 18-20 minutes or until the cupcakes are set but still soft in the center.
- Let cool slightly before frosting with creamy peanut butter and garnishing with chocolate chips.
These cupcakes are best enjoyed slightly warm, so the peanut butter filling stays soft and gooey.
Helpful Tips
- Make sure not to overmix the batter once you’ve combined the wet and dry ingredients. Overmixing can make the cupcakes dense instead of light and fluffy.
- If your peanut butter is too thick to easily spoon into the batter, heat it in the microwave for 10-15 seconds to soften it.
- Use room temperature ingredients, especially the butter and eggs, to ensure that everything blends together smoothly.
Cooking Tips
- Spice it up! If you want an extra kick of spice, you can add a pinch of ground ginger or allspice to the mix.
- Equipment tip: For an even filling distribution, use a small cookie scoop to drop the peanut butter into the cupcake batter.
- Pumpkin purée tip: Make sure you’re using pure pumpkin purée and not pumpkin pie filling, which is already sweetened and spiced.
Serving Suggestions
These Pumpkin Chocolate Peanut Butter Cupcakes are perfect on their own, but if you’re looking to make the experience even more decadent, try these serving ideas:
- Pair with a hot cup of coffee or a spiced chai latte for the ultimate autumn treat.
- Serve alongside a scoop of vanilla ice cream to contrast the warmth of the cupcakes with the cool creaminess of the ice cream.
- For an elegant touch, drizzle some melted chocolate or caramel sauce over the cupcakes before serving.
Nutritional Information
Here’s the short nutritional information for these cupcakes:
- Calories: 250 per cupcake
- Carbohydrates: 32g
- Protein: 5g
- Fat: 12g
- Saturated Fat: 6g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 120mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 20g
- Vitamin A: 500 IU
- Vitamin C: 1mg
- Calcium: 40mg
- Iron: 2mg
These cupcakes are a great source of Vitamin A thanks to the pumpkin purée, and they offer a small dose of fiber and protein to balance the sweetness.
Storage and Leftovers
- Refrigerate: Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
- Reheat: To enjoy warm cupcakes again, simply microwave them for 10-15 seconds to soften the peanut butter filling.
Pro Tip: If you’re planning to make these cupcakes ahead of time, store them unfrosted and frost just before serving. This will keep the peanut butter garnish fresh and prevent the chocolate chips from melting.
Frequently Asked Questions (FAQs)
- Can I use natural peanut butter instead of regular creamy peanut butter?
Yes, you can! Just keep in mind that natural peanut butter may be a little runnier, so you might need to chill it slightly before spooning it into the batter. - Can I make this recipe vegan?
Absolutely! Substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg), use plant-based milk, and swap out the butter for a vegan alternative. - What if I don’t have pumpkin purée?
If you’re out of pumpkin purée, you can use mashed sweet potatoes or even butternut squash purée for a similar texture and flavor.
Related Recipes
If you loved these Pumpkin Chocolate Peanut Butter Cupcakes, you’ll want to try these similar treats from our collection:
-
Salted Caramel Chocolate Chunk Muffins – Easy Recipe
-
Pretzel Chocolate Chip Cookies | Sweet & Salty Recipe
Conclusion
There you have it – a warm, comforting batch of Pumpkin Chocolate Peanut Butter Cupcakes that combines the best fall flavors with an indulgent twist. We hope you enjoy making (and eating!) these as much as we do. Don’t forget to share your experience in the comments below or tag us on social media with your own delicious variations. Happy baking!
Print
Pumpkin Chocolate Peanut Butter Cupcakes Recipe
Description
Hello, cupcake lovers! Are you ready to indulge in the perfect fall treat that combines the warm flavors of spiced pumpkin with the rich decadence of chocolate and creamy peanut butter? These Pumpkin Chocolate Peanut Butter Cupcakes are a delightful way to celebrate the cozy autumn season or any time you’re craving something comforting and sweet. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guaranteed to impress!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin purée
- 1/2 cup milk
- 1/2 cup creamy peanut butter
- 1/4 cup chocolate chips (for garnish)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
Optional Substitutions:
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- For a dairy-free option, replace the butter and milk with plant-based alternatives like coconut oil and almond milk.
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat together the melted butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time, beating well after each. Stir in vanilla extract and pumpkin purée.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Divide the batter evenly into the cupcake liners, filling each halfway.
- Drop a spoonful of peanut butter into the center of each cupcake and cover with more batter.
- Bake for 18-20 minutes or until the cupcakes are set but still soft in the center.
- Let cool slightly before frosting with creamy peanut butter and garnishing with chocolate chips.
These cupcakes are best enjoyed slightly warm, so the peanut butter filling stays soft and gooey.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Make sure not to overmix the batter once you’ve combined the wet and dry ingredients. Overmixing can make the cupcakes dense instead of light and fluffy.
- If your peanut butter is too thick to easily spoon into the batter, heat it in the microwave for 10-15 seconds to soften it.
- Use room temperature ingredients, especially the butter and eggs, to ensure that everything blends together smoothly.
