Chocolate Pumpkin Cupcakes with Peanut Butter frosting

 
 
 
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
2 eggs
 
Method
 
~ 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. 
 
 
 
Enjoy!!! 
….and try stopping at one!!!!
 
 

7 thoughts on “Chocolate Pumpkin Cupcakes with Peanut Butter frosting

  1. We are about to head over for a few of those amazing cupcakes…love Kelly, Kelly and Margy.xo

  2. Okay – I don’t even like peanut butter but these cupcakes look beautiful and scrumptious!! Great photography and I think I’ll make these for my peanut-butter-loving family!! Maybe I’ll find a new favorite!

  3. YUM YUM YUM YUM these cupcakes/ cakes look delicious
    YUM YUM YUM YUM ,did I mention delicious?
    From BAILEY J

    I can’t believe that your kids don’t want any more cupcakes!!
    I’ll be happy to help you demolish them!
    You’ve even got the matching table cloth to go with them!
    How long did it take you to make the lemon twist? It would take me about ten days to make it!
    Tell me when you have made a batch you don’t want!
    Love Bronte J

    Loved the cakes & the photos of your family.
    Your stylist skills are top notch chicky!!!
    You’ve made us all very hungry πŸ™‚
    X Carrie

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