Description
These Pumpkin Chocolate Peanut Butter Cupcakes are a delightful fusion of flavors, combining the richness of chocolate with the warmth of pumpkin, creating an irresistible treat for any occasion. Moist and fluffy, each cupcake is filled with creamy peanut butter and topped with rich chocolate chips, making them not only delicious but also visually appealing. Perfect for fall festivities or any time you’re craving a unique dessert, these cupcakes will surely impress your guests.
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
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.
Notes
For a gluten-free option, substitute the all-purpose flour with a gluten-free blend. You can also replace the granulated sugar with coconut sugar for a lower glycemic index option. These cupcakes can be made ahead of time; store them in an airtight container for up to three days. If the cupcakes are too dense, ensure to not overmix the batter, especially after adding the dry ingredients. They can be frozen for longer storage; just thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg