Chocolate-Peanut Butter Cupcakes

Chocolate-Peanut Butter Cupcakes


  • 18.25 oz. box dark chocolate fudge cake mix
  • 1.4 oz. sugar free instant chocolate pudding
  • 1 c. canned pumpkin (not pumpkin pie filling)
  • 1-1/3 c. water
  • 5.3 oz. vanilla Greek yogurt
  • 1 Tbsp. honey
  • 1/2 tsp. ground cinnamon
  • 1/2 c. smooth peanut butter
  • 3/4 c. powdered sugar


  • Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
  • Add the canned pumpkin and water in a large bowl and mix until combined. Add chocolate pudding mix and cake mix. Stir until blended. Fill cupcake liners 2/3 full and bake for 25-28 minutes or until a toothpick comes out clean.
  • For the frosting, whisk the yogurt, honey, and peanut butter until well combined. While whisking, add the cinnamon, then the powdered sugar. Frost the cupcakes once they’re completely cool.

-Jordan, Lasell College