Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

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Cookbook author, gluten-free enthusiast, and all around foodie Elana Amsterdam is reshaping the gluten-free diet with her bestselling cookbook, Gluten-Free Cupcakes. What better way to savor peanut butter and chocolate than with this dense, rich confection?

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Chicago

Time needed

10 min preparation + 20-24 min cooking

Serving Size / Yield

9 servings

Ingredients

  • Batter:
  • 1/2 C. blanched almond flour
  • 1/4 C. coconut flour
  • 1/4 C. unsweetened cocoa powder
  • 1/4 tsp. sea salt
  • 1/2 teaspoon baking soda
  • 4 lg. eggs
  • 2 Tbs. grapeseed oil
  • 1/2 C. agave nectar
  • Filling:
  • 1/2 C. creamy roasted peanut butter
  • 1/4 C. agave nectar
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt

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Directions

Preheat the oven to 350 degrees. Line 9 muffin cups with paper liners.

To make the batter, combine the almond flour, coconut flour, cocoa powder, salt and baking soda in a large bowl. In a medium bowl, whisk together the eggs, grapeseed oil and agave nectar. Blend the wet ingredients into the almond flour mixture with a handhled mixer until thoroughly combined.

To make the filling, combine the peanut butter, agave nectar, vanilla extract and salt in a medium bowl and mash together with a fork until smooth.

Scoop 1 tablespoon of the filling into each prepared muffin cup, then cover with 1/4 cup of batter.

Back for 20-24 minutes until a toothpick inserted 1/2 inch from the edge of the cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

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