Chocolate Pumpkin Cupcakes with Peanut Butter Frosting
Servings 12
Ingredients
- 1 cup pumpkin puree refer notes
- 1 large egg room temperature
- 1/4 cup oil
- 1/4 cup yogurt
- 1 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup chocolate chips
- FOR FROSTING:
- 120 gm butter softened
- 2 cups icing sugar
- 1 tsp vanilla extract
- 250 ml whipping cream
- 1/4 cup crunchy peanut butter
Instructions
- Preheat oven to 180 degrees. Line a 12 muffin pan.
- Whisk together all the wet ingredients, from pumpkin puree to yogurt till smooth.
- In a large bowl, whisk together all the remaining ingredients including the chocolate chips. Add the wet ingredients and fold in till moist.
- Divide equally into the muffin cups. Bake for 30 minutes or till a skewer comes out clean.
- Cool completely on a wire rack.
- For the frosting, whip the butter till smooth. Add the icing sugar, 1/2 cup at a time till combined. Reserve 1/2 cup for the whipping cream.
- In another bowl, whip the cream till smooth. Add the reserved icing sugar and whip till done. Add in the vanilla and whip till stiff.
- Fold in the whipped cream into the buttercream lightly till combined. Fold in the peanut butter. Refrigerate till use.
- Once the muffins are completely cooled, top with the cold frosting. Serve.