Another week, another cupcake! Except the week that just passed was National Cupcake Week! Who of you celebrated?! I’m honoring this week by delivering to you a recipe that is absolutely out of this world delicious! My gluten free Peanut Butter Chocolate Cupcakes, is there seriously a better flavour combo for a cupcake? eek!
I can say that i don’t bake with peanut butter that often, since i was never really a fan of it (i know what you’re thinking if you’re a peanut butter lover) but i can proudly say that i have turned the corner and seriously… how good is peanut butter?! 😀 So naturally, i created a peanut butter cupcake recipe! And what pairs perfectly with peanut butter? Chocolate! Since i don’t own a gluten free cupcake recipe that doesn’t contain at least one chocolate element, i thought, hell yeah I’m going to make an epic gluten free peanut butter and chocolate cupcake for you.
As you can see, i created a surprise element in the centre of the frosting, i love secret delicious surprises and i know you do too! Paired with my classic gluten free chocolate cake recipe, this is a serious winner. For the peanut butter frosting i used crunchy peanut butter, if you only have the smooth kind, that will also work. I will say one thing to you though, biting into the tiny peanuts, adds a slight crunch to the velvety smooth frosting, just another little surprise for you to enjoy.
Ok i have just about exhausted the words: peanut butter, frosting, gluten free and chocolate. I’ll stop rambling now so you can go and make these amazing cupcakes!
Sam xx
Peanut Butter Chocolate Cupcakes
Prep time
Cook time
Total time
September 20, 2015
Author: Wholesome Patisserie
Serves: 12 cupcakes
Ingredients
- Cake
- 1 cup almond milk
- 2 Tbsp. instant coffee granules
- 2 eggs, lightly beaten
- ¾ cup coconut sugar
- ⅓ cup coconut oil, melted
- 2 tsp vanilla bean extract
- ½ cup gluten free all purpose flour
- ½ cup almond meal
- 1 cup raw cacao powder
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp guar gum
- ¼ tsp himalayan pink salt
- Chocolate Frosting
- 50g dark chocolate, melted
- 30g butter, chopped into chunks
- 1⅕ cups icing sugar, gluten free
- 1 Tbsp raw cacao powder
- 2 Tbsp almond milk, or as needed
- ½ tsp vanilla bean extract
- Peanut Butter Frosting
- ½ cup butter, chopped into chunks
- 3½ cups icing sugar, gluten free
- 1 cup crunchy peanut butter
- 3 Tbsp almond milk, or as needed
Method
- Cake
- Preheat oven to 180ºC (356ºF) and line a cupcake pan with patty liners.
- In a large bowl or the bowl of a stand mixer, whisk together milk and coffee until coffee has completely dissolved.
- Whisk in eggs, sugar, oil and vanilla.
- In a separate medium bowl, whisk flour, almond meal, cacao, baking powder, baking soda, guar gum and salt.
- Gradually add the flour mixture into the milk mixture, beating slightly between each addition. Beat mixture for a further 2 minutes or until well combined and the batter has thickened.
- Fill cupcake liners with mixture approx. ¾ of the way full.
- Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.
- Remove cupcakes from pan and cool completely on a wire rack.
- Chocolate Frosting
- In a double boiler over low-medium heat, melt dark chocolate. Begin frosting while chocolate is melting but remember to stir the chocolate every now and then.
- In a large mixing bowl, add butter. Using an electric beater (or stand mixer), whisk the butter for 30 seconds or until just soft.
- Gradually add icing sugar.
- If the dark chocolate is done, take it off the heat to let it cool slightly.
- Between the addition of the icing sugar, add almond milk, 1 tablespoon at a time, or as needed.
- Add cacao powder and vanilla and beat until combined.
- Add melted dark chocolate and beat mixture for a further 1-2 minutes or until light and fluffy.
- Peanut Butter Frosting
- In a large mixing bowl, add butter. Using an electric beater (or stand mixer), whisk the butter for 30 seconds or until just soft.
- Gradually add icing sugar, 1 cup at a time.
- Beat in peanut butter until well combined.
- Pour in almond milk, 1 tablespoon at a time, add more or less if mixture is too thick and needs moisture.
- Add in vanilla extract and beat mixture for a further 1-2 minutes or until light and fluffy.
- Assemble
- Once cupcakes have completely cooled, pipe on the frosting.
- Put both flavours of frosting into two separate piping bags.
- Chocolate frosting: i used a small sized round piping tip.
- Peanut butter frosting: i used a medium sized closed star piping tip.
- Begin with the chocolate frosting.
- Pipe a small round of chocolate frosting onto the middle of each cupcake.
- Take your peanut butter frosting and pipe your frosting around and up the sides of the chocolate frosting to completely cover it, so its hidden inside the peanut butter frosting.
- Optional: Candied Hazelnuts, find the recipe here.
- Serve and enjoy!
Notes
Cupcakes will keep in an air-tight container, refrigerated or in the pantry, between 4-6 days.
You can use either crunchy or smooth peanut butter for the frosting.
Find recipe for candied hazelnuts here.
©WHOLESOME PATISSERIE.
All images & content are copyright protected, all rights reserved. Please do not use my images or content without prior permission. If you want to re-publish this recipe, please re-write the recipe in your own words or link back to this post for the recipe. Thank you.
You can use either crunchy or smooth peanut butter for the frosting.
Find recipe for candied hazelnuts here.
©WHOLESOME PATISSERIE.
All images & content are copyright protected, all rights reserved. Please do not use my images or content without prior permission. If you want to re-publish this recipe, please re-write the recipe in your own words or link back to this post for the recipe. Thank you.
Wow- these are a showstopper!! Seriously! The chocolate peanut butter combo is one of my favorites so it sounds amazing, but it is also absolutely gorgeous!!
Thank you Maya! I know, i never really ate much peanut butter but now I’ve made this and it tastes so yummy, ill sure be baking a lot more with it!
Have a wonderful day,
Sam xx
What can I use in place of eggs?
Hi Karla,
You can perhaps try using a flax egg or chia egg to replace the eggs in this recipe. I haven’t tried it for myself using this particular cake recipe so i cannot guarantee if it will work. I have also read substituting eggs with banana can work.
Next time i make this chocolate cake, i will be experimenting with some sort of egg replacement.
Hope this helps,
Have a wonderful day!
Sam xx
Oh wow those are some gorgeous cupcakes! Love the addition of the candied hazelnuts, such a pretty cupcake topper 🙂 And two layers of frosting?? Sign me up 😀
Hi June,
Thank you so much! Yes i agree, love adding candied hazelnuts, gives the cupcakes an extra fancy element.
And whats better than one flavour of frosting? Two of course! I hope you try and enjoy them.
Have a wonderful day June,
Sam xx
OOh. My. God. These cupcakes are insane. They look sooooo perfect. And your photos are just gorgeous! Pinned – and I can’t wait to make them:)
Thank you sweet Josefine! I wish we could share a few together! While chatting about our love for sweet treats ;P
I hope you get a chance to make them and that you will thoroughly enjoy these beauties!
Sam xx
I see you call for all-purpose gluten-free flour and guar gum.
Does your all-purpose flour already have xanthum gum in it?
If mine does, should I omit the guar gum or add it anyway?
Hi Sophie!
No, my all purpose flour doesn’t contain any guar gum as I make it up myself. If your all purpose already contains guar gum, you won’t need to add any extra so just omit it from the recipe. The eggs also help in binding the batter.
Hope this helps!
Have a wonderful day,
Sam xx
Hey Samantha!
It’s Katie from @earthlingsfood from Instagram!
Love this recipe, darling!
The pics Look amazing! ❤️
Hi Katie!
Thank you so much! So happy we have connected through Instagram and now here! I hope you get to try this recipe, it’s absolutely delicious!
Have a great week Katie!
Sam xx