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.