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Pumpkin Chocolate Peanut Butter Cupcakes Recipe

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

Scale
  • 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

  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. 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.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
  5. Divide the batter evenly into the cupcake liners, filling each halfway.
  6. Drop a spoonful of peanut butter into the center of each cupcake and cover with more batter.
  7. Bake for 18-20 minutes or until the cupcakes are set but still soft in the center.
  8. 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.

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.