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Pumpkin PB & Chocolate Chip Cupcakes with Peanut Butter Buttercream topped with Caramel Corn and Caramel

Pumpkin PB & Chocolate Chip Cupcakes with Peanut Butter Buttercream topped with Caramel Corn and Caramel

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 its 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

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!