Soy-Free Chocolate Peanut Butter Cupcakes
Indulge in the decadent delight of Soy-Free Chocolate Peanut Butter Cupcakes, where rich, moist chocolate cake meets the creamy, nutty goodness of peanut butter frosting—all crafted without a trace of soy. Perfect for anyone with dietary restrictions or those simply seeking a homemade treat, these cupcakes boast a fluffy texture, thanks to a beautifully balanced combination of all-purpose flour, unsweetened cocoa powder, and baking essentials. The soy-free peanut butter frosting is whipped to perfection with heavy cream and powdered sugar for a velvety finish. Garnish with a sprinkle of coarse sea salt for an irresistible sweet-and-savory flair. Ready in under 40 minutes, this recipe is a must-try for those craving a dessert that’s as satisfying as it is allergen-friendly.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 3 large eggs
- 1.5 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup whole milk
- 0.5 cup creamy peanut butter (ensure it is soy-free)
- 1 cup heavy cream
- 1.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon coarse sea salt (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the frosting, beat together the creamy peanut butter, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.
Optional: Sprinkle a tiny pinch of coarse sea salt on top of each frosted cupcake for a sweet and salty finish.
Nutrition Facts
Calories |
5752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.1 g | 366% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 795.3 g | 289% | |
| Dietary Fiber | 77.4 g | 276% | |
| Total Sugars | 504.2 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 728 mg | 56% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 4303 mg | 92% | |
*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.
