Gluten-Free Chocolate Peanut Butter Cupcakes
Indulge in the decadent goodness of Gluten-Free Chocolate Peanut Butter Cupcakes, a crowd-pleasing dessert that’s perfect for anyone who loves the irresistible combination of chocolate and peanut butter. Made with gluten-free all-purpose flour, these moist and fudgy cupcakes boast a rich cocoa flavor, perfectly complemented by a creamy peanut butter frosting that's both smooth and slightly salty. Quick and simple to prepare, this recipe takes just 20 minutes of prep time, making it ideal for birthdays, celebrations, or an everyday sweet treat. Whether you're catering to guests with dietary restrictions or simply craving a gluten-free dessert, these cupcakes offer a delightful balance of flavors and textures. Whip up this versatile recipe and enjoy an indulgence that everyone will love!
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Recipe Information
Ingredients
- 1 cup gluten-free all-purpose flour
- 0.5 cup cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 2 units large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 0.25 cup vegetable oil
- 0.5 cup boiling water
- 0.75 cup creamy peanut butter
- 0.5 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk for frosting
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, combine the granulated sugar, eggs, and vanilla extract. Beat until well combined.
Add the milk and vegetable oil to the sugar mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Carefully add the boiling water to the batter and stir until the batter is smooth. The batter will be thin.
Pour the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the frosting: In a medium bowl, beat together the peanut butter and butter until creamy.
Gradually add in the powdered sugar, one cup at a time, beating well until smooth.
Add milk one tablespoon at a time until the frosting reaches the desired consistency.
Frost the cooled cupcakes with the peanut butter frosting and serve.
Nutrition Facts
Calories |
4812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.0 g | 329% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2679 mg | 116% | |
| Total Carbohydrate | 619.3 g | 225% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 460.5 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 449 mg | 35% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2132 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
