This post is dedicated to my beautiful niece Aymee,
who has been waiting patiently for this recipe.
She is a lover of the chocolate/ peanut butter combo and after tasting these delicious cupcakes,
I admit that I have discovered a new favourite too!
With a hint of coffee and pumpkin, they are an unbeatable taste sensation,
and surprisingly easy to make.
Chocolate pumpkin Cupcakes
2 cups plain flour
2 cups castor sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1/2 cup cold mashed pumpkin
1 cup strong coffee ( I use 2 coffee bags)
1 tablespoon white vinegar
1 teaspoon vanilla extract
~ Preheat oven to 180 C. Place cupcake liners in two muffin trays.
~ In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda and salt. Mix on low speed to combine.
~ Add the sour cream, oil and pumpkin puree. Mix on low until combined.
~ Slowly add the coffee, vanilla and vinegar. Scrape down the sides of the bowl as necessary.
~ Add eggs one at a time. Mix slowly until completely combined.
~ Pour into prepared muffin trays. Fill each tin about 2/3 full.
~ Bake for 25-30 min or until firm to touch.
~ Remove trays and let sit for 5 min before placing cupcakes onto wire rack to cool completely before frosting.
Peanut Butter Frosting
~ 1 1/4 cup icing mixture
~ 1 cup crunchy peanut butter *
~ 100 g unsalted butter, room temperature
~ 3/4 teaspoon good quality vanilla extract
~ 1/4 teaspoon salt
~ 1/3 cup cream
Place icing mixture, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium – low speed until creamy, scraping down the bowl with a rubber spatula as necessary. Add the cream and beat on high until the mixture is light and smooth. Fill piping bag with frosting and decorate as desired.**
* Note- You may substitute smooth peanut butter for crunchy, but I personally like the texture and extra favour of the peanut pieces.
** Note- when piping the frosting onto cupcakes you will need to use a large open star or large open hole tip, as the peanut pieces will clog up a smaller tip.
….and try stopping at one!!!!