Chocolate Pear Cupcakes
Moist, rich, and a little fruity chocolate pear cupcakes are a delightful twist on the classic chocolate treat.
Using ripe pears and quality cocoa powder, these cupcakes balance sweetness and depth. The pears provide natural moisture and a gentle sweetness that complements the chocolate beautifully.
This recipe combines everyday ingredients in a simple process, making it ideal for casual bakers and dessert lovers alike.
Prep and Bake Info
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 15 mins | 20 mins | 35 mins | Dessert | Western | 12 |
Ingredients List
| Ingredient | Quantity | Alternatives |
| Ripe pears (grated) | 1 cup | Apples or mashed bananas |
| All-purpose flour | 1 ½ cups | Whole wheat or gluten-free mix |
| Cocoa powder | ½ cup | Carob powder |
| Baking powder | 1 ½ tsp | Baking soda (½ tsp + lemon) |
| Salt | ¼ tsp | Himalayan or sea salt |
| Eggs | 2 | Flax eggs (2 tbsp flax + 6 tbsp water) |
| Brown sugar | ½ cup | Coconut sugar or maple sugar |
| Milk | ½ cup | Almond, oat, or coconut milk |
| Butter (melted) | ½ cup | Coconut oil or ghee |
| Vanilla extract | 1 tsp | Almond extract |
| Chocolate chips | ½ cup | Chopped dark chocolate |
Cooking Instruments Needed
| Tool | Alternatives |
| Mixing bowls | Large soup bowls |
| Electric hand mixer | Whisk or wooden spoon |
| Muffin tin | Silicone cupcake molds |
| Cupcake liners | Greased muffin cups |
| Grater (for pears) | Food processor |
| Cooling rack | Plate with parchment paper |
Let’s Start the Making Process
Before diving into the steps, ensure your pears are ripe and juicy. The natural sweetness and moisture will help create that rich texture.
Also, preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
Step 1: Prepare the Pears
Wash, peel, and grate the ripe pears until you have one cup. Drain any excess juice slightly but don’t remove all moisture — that’s what keeps the cupcakes soft.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together 1½ cups of all-purpose flour, ½ cup of cocoa powder, 1½ teaspoons of baking powder, and ¼ teaspoon of salt. Whisk to combine evenly.
Step 3: Combine the Wet Ingredients
In another bowl, beat 2 eggs and mix in ½ cup brown sugar. Add ½ cup melted butter, ½ cup milk, and 1 teaspoon vanilla extract.
Blend well using a hand mixer or whisk until smooth.
Step 4: Fold in Pears and Chocolate
Stir in the grated pear followed by ½ cup chocolate chips. Ensure everything is evenly distributed, but don’t overmix.
Step 5: Combine Wet and Dry Mixtures
Gently add the dry ingredients into the wet mix in two batches. Stir just until combined — overmixing can toughen the cupcakes.
Step 6: Fill and Bake
Pour the batter into the prepared muffin tin, filling each liner about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
Step 7: Cool and Serve
Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy them warm or chilled.
Decoration and Serving Tips
- Drizzle with melted chocolate or chocolate ganache.
- Top with whipped cream and a thin pear slice.
- Sprinkle chopped nuts like walnuts or hazelnuts for crunch.
- Serve with a hot beverage like coffee or chai for a cozy dessert moment.
Variations to Try
- Spiced Chocolate Pear Cupcakes: Add ½ teaspoon each of cinnamon and nutmeg to the dry mix.
- Nutty Twist: Mix in chopped walnuts or pecans for added texture.
- Chocolate Ganache Filling: Hollow the center after baking and fill with melted dark chocolate.
- Vegan Version: Replace eggs with flax eggs and butter with coconut oil.
Each of these variations uses the base chocolate-pear batter, so they don’t require a whole new recipe — just a few fun twists.
Storing Tips
- Store in an airtight container at room temperature for 2–3 days.
- For longer storage, refrigerate up to 5 days.
- Freeze individually wrapped cupcakes for up to 1 month. Thaw at room temperature or microwave for 20 seconds.
Common Mistakes & Fixes
| Mistake | Cause | Fix |
| Dry texture | Overbaking or using dry pears | Use juicy, ripe pears and reduce bake time slightly |
| Sunken centers | Overmixing or too much moisture | Fold gently and measure pears accurately |
| Gummy bottom | Batter too wet | Drain some juice from pears before mixing |
| Cupcakes sticking to liners | No greasing or poor-quality liners | Use quality liners or grease lightly |
Now that you have a delicious chocolate pear cupcake recipe, it’s time to try it out. Let us know how yours turned out in the comments.
Don’t forget the combination of pear and chocolate makes this treat wonderfully unique and keto-friendly (with a few tweaks if needed)!
