Fall Harvest Chocolate Peanut Butter Cupcakes

These Peanut Butter Chocolate Cupcakes feature a rich and fluffy chocolate cake topped with a luscious peanut butter frosting, all topped off with fall sprinkles and a Reese’s cup.

 

 

About the Chocolate Peanut Butter Cupcake Recipe Ingredients:

Here’s what you’ll need to make and decorate the Chocolate Peanut Butter Cupcakes: 

  • Flour: Use All-purpose flour or your favourite 1:1 flour. Spoon and level the flour when measuring it, otherwise you’ll wind up with dense cupcakes.
  • Sugar: Just regular white granulated sugar here to sweeten things up.
  • Cocoa: Make sure this is pure cocoa powder and not hot chocolate mix.
  • Baking soda: Helps the cupcakes rise in the oven. Make sure to test for effectiveness before using if you’ve had it longer than 6 months.
  • Baking Powder: Also helps the cupcakes rise. Make sure to test for effectiveness before using if you’ve had it longer than 6 months.
  • Salt: Balances out the flavor of the batter. 
  • Eggs: Bring to room temperature before baking with eggs if possible. They mix better and the batter will rise better.
  • Milk: Feel free to use any milk you have on hand. 
  • Vegetable oil: Using oil results in a cake with a more even crumb that tends to stay moist and tender far longer than cakes made with butter.
  • Vanilla Extract: It adds fabulous flavour to the batter and helps to bring out the flavours of other ingredients too!
  • Water:  Adding boiling water at the end will help intensify the chocolate flavour and help to create a deeper, more rich chocolate flavour.
  • Butter: I recommend unsalted butter because that is the standard, but honestly I really prefer salted butter in buttercream frosting myself.
  • Peanut Butter: Use any creamy peanut butter you have on hand.
  • Powdered Sugar: You can skip sifting if it is a newly opened bag, otherwise sift to avoid  lumpiness.
  • Heavy Whipping Cream: That’s 35% milk fat cream. You can use milk instead.
  • Sprinkles: This is the fun part. I used two packages of Sweet Tooth Fairy Forever Fall Sprinkle Mix found at Michaels but Wilton also has a fall sprinkle mix that is similar in case you are unable to source this particular one. You can also find some other really cute fall themed sprinkles for cakes on etsy.
  • Reese peanut butter cups: Maybe the best chocolate peanut butter confection in existence. Aside from these cupcakes.

 

 

Looking for another delicious cupcake recipes?

Check out some of my favourite recipes for cupcakes:

Chocolate Cherry Cupcakes

Coffee and Walnut Cupcakes

Frosted Berry Cupcakes

Lemon Strawberry Cupcakes

 

 

 

 

Fall Harvest Chocolate Peanut Butter Cupcakes

Makes 18 Cupcakes

Chocolate Cupcakes:

1 ¾ cups flour
2 cups sugar
1 cup cocoa
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Peanut Butter Frosting:

1 C unsalted sweet cream butter, softened
1 C creamy peanut butter
2 C powdered sugar
1 tsp. vanilla extract
3 Tbsp heavy whipping cream
2 – 8oz package of Sweet Tooth Fairy Forever Fall Sprinkle Mix (Found at Michaels)
12 Reese peanut butter cups, cut in half
1 medium ice cream scooper
1 large piping bag with a star tip

 

Cupcake Instructions:

Preheat oven to 350F. Line cupcake pan with cupcake liners. Set aside.

In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.

In another large bowl, stir together eggs, milk, oil and vanilla extract. Add the dry ingredients to the wet ingredients bowl and stir together.

Beat on medium speed for 2 to 3 minutes. Slowly add boiling water and continue to beat. The mixture will be a little runny.

Fill the cupcake liners with the batter about ¾ way full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Remove from oven and let cool in the pan for 10 minutes. Carefully transfer cupcakes to a wire baking rack to continue cool.

Using a standing mixer, beat together the butter, peanut butter, powdered sugar, heavy whipping cream and vanilla extract until combined, smooth and fluffy

Scoop 1 C of the frosting into the piping bag and set aside

Pour the sprinkles into a bowl

Using the ice cream scooper, scoop frosting onto the cupcake and smooth lightly into a thick disk

Coat the frosting in the sprinkles.

Pipe a dollop of frosting in the center of the frosting mound

Place a reese cup on top of the dollop

Enjoy!

 

 

Fall Harvest Chocolate Peanut Butter Cupcakes
Prep Time
15 mins
Cook Time
20 mins
 
Course: Dessert
Cuisine: American
Keyword: chocolate, cupcake recipe, cupcakes
Servings: 18 Cupcakes
Ingredients
Chocolate Cupcakes:
  • 1 ¾ cups flour
  • 2 cups sugar
  • 1 cup cocoa
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
Peanut Butter Frosting:
  • 1 C unsalted sweet cream butter softened
  • 1 C creamy peanut butter
  • 2 C powdered sugar
  • 1 tsp. vanilla extract
  • 3 Tbsp heavy whipping cream
  • 2 - 8 oz package of Sweet Tooth Fairy Forever Fall Sprinkle Mix Found at Michaels
  • 12 Reese peanut butter cups cut in half
  • 1 medium ice cream scooper
  • 1 large piping bag with a star tip
Instructions
  1. Preheat oven to 350F. Line cupcake pan with cupcake liners. Set aside.
  2. In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.
  3. In another large bowl, stir together eggs, milk, oil and vanilla extract. Add the dry ingredients to the wet ingredients bowl and stir together.
  4. Beat on medium speed for 2 to 3 minutes. Slowly add boiling water and continue to beat. The mixture will be a little runny.
  5. Fill the cupcake liners with the batter about ¾ way full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  6. Remove from oven and let cool in the pan for 10 minutes. Carefully transfer cupcakes to a wire baking rack to continue cool.
  7. Using a standing mixer, beat together the butter, peanut butter, powdered sugar, heavy whipping cream and vanilla extract until combined, smooth and fluffy
  8. Scoop 1 C of the frosting into the piping bag and set aside
  9. Pour the sprinkles into a bowl
  10. Using the ice cream scooper, scoop frosting onto the cupcake and smooth lightly into a thick disk
  11. Coat the frosting in the sprinkles.
  12. Pipe a dollop of frosting in the center of the frosting mound
  13. Place a reese cup on top of the dollop
  14. Enjoy!

 

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