Categories
chocolate cupcakes/cake desserts food

pumpkin peanut butter & chocolate chip cupcakes topped with caramel corn.

img_6512

Pumpkin + Peanut Butter + Chocolate Chips + Caramel = AMAZING. I honestly thought I was going a little too far with the caramel… but it was probably the best decision ever! Seriously. This cupcake probably could have it’s own show on the Food Network. Just saying.

Recipe: (makes 12 cupcakes)

For the cupcakes:

  • ½ cup (1 stick) butter, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/3 cup pumpkin
  • 1/3 cup Wild Friends pumpkin peanut butter with chocolate chips
  • ½ cup almond milk
  • 1 cup all-purpose flour
  • 1 &1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 Tablespoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1/2 cup mini chocolate chips
  • caramel corn (store bought), for topping
  • caramel sauce (store bought), for topping

img_6513

Instructions:

  • Preheat oven to 350 degrees.
  • With an electric mixer, beat butter and sugar until fluffy (about 5 minutes)
  • Add vanilla extract and the egg and mix until combined
  • Add peanut butter and pumpkin and mix until combined
  • In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  • Add dry ingredients to wet ingredients in about 3 increments, alternating with almond milk until batter is smooth.
  • Fold in chocolate chips with a rubber spatula.
  • Fill cupcake liners ¾ full with batter.
  • Bake for 10-12 minutes or until toothpick comes clean.
  • Let cool on a cooling rack.

For the icing:

  • 1/2 cup (1 stick) butter, room temperature
  • ½ cup Wild Friends creamy peanut butter (or Pumpkin Spice flavor.. whatever you prefer!)
  • 1 & 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  • Beat butter and peanut butter together.
  • Add powdered sugar about 1/3 cup at a time (avoids a mess) and mix after each addition.
  • Add vanilla extract and mix to combine.
  • Once cupcakes have cooled, add buttercream to a piping bag and pipe icing onto each cupcake.
  • Top with caramel corn and caramel sauce. (Add caramel sauce right before serving/eating otherwise it makes a mess!)
  • YUM!

By Gabrielle

food is my passion. i spend most of my free time looking for ways to make my recipes better, or even to think of new ones! i love making healthy (and TASTY) foods that will be an inspiration for people to get on track and start eating well and living life to the fullest!! love the life you live.

Leave a Reply