Pumpkin Peanut Butter Cup Cupcakes

Birch Bender's Pumpkin Spice Pancake & Waffle Mix

How to Make

3/4 cup
Birch Benders Pumpkin Spice Pancake Mix
3/4 cup
Unsweetened Cocoa Powder
1 1/2 cups
Wild Friends Pumpkin Spice Peanut Butter
1 cup
1 cup
1 cup
Heavy or Whipping Cream
5 ounces
Unsweetened Baking Chocolate, Finely Chopped
1 cup
Confectioners Sugar
Small Peanut Butter Cups
1 cup
Salted Roasted Pumpkin Seeds
Egg White
1 tbsp
3 tbsps
Brown Sugar
1 tbsp
Ground Cinnamon
1/2 tsp
Ground Allspice

First, make the Frosting:

  1. Heat Cream in a heavy bottomed pan until just before boiling. Do not let boil as it will overflow the pot immediately.
  2. Place chopped chocolate and 1/4 cup peanut butter in a heat safe bowl. Pour cream over top, immediately from the heat.
  3. Whisk rapidly until chocolate is fully melted and texture is smooth. This is a basic ganache.
  4. Refrigerate 1 hour.
  5. Using a hand mixer, whip ganache with confectioners sugar until fluffy, starting at a low speed and increasing as sugar is incorporated.

While the ganache refrigerates, make cupcakes:

  1. Preheat oven to 350°F, and line two muffin tins with cupcake liners.
  2. In a stand mixer, cream together butter, and eggs.
  3. Mix in cocoa powder.
  4. Stir in sour cream.
  5. Mix in Birch Benders.
  6. Scoop two tablespoons of cake mix into each muffin well.
  7. Place 1 Tablespoon Wild Friends Peanut Butter in each well.
  8. Top with 2 additional teaspoons of cake mix.
  9. Bake for 15- 20 Minutes, checking with a toothpick. If clean, the cupcakes are done.
  10. Let cool in pan for a few minutes before removing to a rack for cooling.
  11. Let cool completely before frosting.

While the cupcakes cool, whip frosting and prepare toppings:

  1. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together egg white and water.
  3. In another bowl, combine brown sugar, cinnamon and allspice.
  4. Coat pumpkin seeds first with egg wash, then with spice mix.
  5. Spread out pumpkin seeds on parchment paper in a single even layer. This can take some diligence, so we recommend using clean wet hands.
  6. Bake at 350° for 8-10 minutes, until golden brown.
  7. Slice peanut butter cups in half.
  8. Top each frosted cupcake with 1 half peanut butter cup and a few pumpkin seeds.

These dense, moist cupcakes will be quite the treat!

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