These Gluten Free Chocolate Peanut Butter Cupcakes are quite simply to die for!!
I made them a few weeks ago when I got back from Poland. They were a special request from Jesse and at the time I was too jet lagged to even contemplate sharing them on my blog. After giving away a few of the cupcakes to work colleagues and sampling myself I realised they are just too good not to share!
Now you will probably read the recipe and think gee that is a lot of peanut butter! I promise you that it’s the perfect amount to balance out the richness of the cupcakes.
Thanks for reading!
- 1 cup sugar
- 1 cup cocoa powder
- 1¼ cup gluten free plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 150 g unsalted butter, at room temperature
- 1 large egg
- ¾ cup buttermilk
- 2 tsp pure vanilla extract
- 85 g unsalted butter, at room temperature
- ½ cup brown sugar
- ¼ tsp salt
- 1 cup smooth peanut butter
- 1 cup icing sugar
- ¼ cup cream
- 1 tsp pure vanilla extract
Preheat the Oven to 180°C (350°F) and line a 12 cup muffin/cupcake tray with paper liners and set aside.
In a stand mixer, fitted with the paddle attachment, combine all the dry ingredients and mix on low-speed to blend. Add the butter and beat until blended.
Increase to medium speed and add egg, buttermilk and vanilla extract. Beat on high-speed until smooth.
Fill each cup cake liner ¾ full with the cupcake mixture and bake for 20-24 minutes, or until springy to touch. Remove from the oven and cool on a wire rack, let them cool completely before frosting them with the peanut butter buttercream.
In a stand mixer, fitted with the paddle attachment, cream the butter with the brown sugar and salt on medium speed until it forms a ball. Then add the peanut butter and mix until smooth.
Add in the icing sugar, cream and vanilla extract to the peanut butter mixture and beat on medium speed until light and fluffy, for about 45 seconds. Over-whipping the mixture may lead to the butter melting.