Gluten-Free Chocolate Cupcakes with Peanut Butter Frosting

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Last week we were talking about chocolate and peanut butter recipes and today I’m sharing one of my own!
I am a huge sweets person, but the only problem is that I’m allergic to gluten and soy so things can get a little complicated in this area. So that’s when I decided to come up with these Gluten-Free Chocolate Cupcakes with Peanut Butter Frosting. And they could easily be adapted to be ‘regular’ if you aren’t GF.
 
Ingredients
  • Cupcakes
  • ½ cup oil
  • 3 eggs (I use Ener-G Egg Replacer)
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 cup water
  • 1 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum (only if making them gluten-free)
  • 1½ cups flour ( I use gluten-free flour mix)
  • Frosting
  • ½ cup butter
  • 1 cup creamy peanut butter
  • 1 tsp vanilla
  • 2 Tbsp milk ( use rice milk or almond milk)
  • 2 cups of powered sugar (plus additional if needed)
  • ½ crushed salted peanuts
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream together eggs, sugar, vanilla and water.
  3. Slowly add dry ingredients to the above mixture and blend thoroughly.
  4. Line a cupcake tin with liners and fill them ¾ full.
  5. Bake for 15-20 minutes or until you can pull a toothpick out clean.
  6. Cream together the butter, peanut butter, vanilla, powdered sugar, and milk for the frosting.
  7. Depending on the consistency of your peanut butter and other ingredients, you may need to add additional milk to make it creamier or more powdered sugar to thicken.
  8. Place the frosting in a zip lock bag and cut the tip (or use a piping bag) and frost the cupcakes.
  9. Sprinkle the crushed peanuts for garnish.

Hope you enjoy them! What are your favorite chocolate and peanut butter recipes?

 

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About 

Taryn is the owner/editor of Design, Dining and Diapers, a lifestyle blog that focuses primarily on DIY home decor, seasonal crafts, easy recipes and just being a mom! She is all about making things for less by upcycling thrift store finds, using what’s on hand and transforming dollar store finds. Taryn lives in the greater Seattle area with her husband, 2 year old daughter and newborn son.

Comments

    • says

      I always use a creamy organic peanut butter by Fred Meyer (my local Kroger Store) but I also LOVE creamy Bee’s Knees, it’s just more expensive :)

  1. says

    Thank you for sharing this resipe with us!
    I don´t have xanthan gum, is this nessesairy? What happens if I don´t use this?

    warmly Sabine

  2. Carole says

    Taryn, just lovely. It would be great if you linked in to Food on Friday: Muffins & Cupcakes. The showcases from this Food on Friday have not yet been selected. This link will take you to my home page where you will find a sidebar with links to all the different Food on Fridays. So that I know you have linked and can be sure to pin to the board I have for each one, please do leave a short comment. Cheers

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