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Gluten Free Chocolate Peanut Butter Cupcakes
Servings: 12 cupcakes
Chocolate Cupcakes
  • 1 cup sugar
  • 1 cup cocoa powder
  • 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
Peanut Butter Buttercream
  • 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
Chocolate Cupcakes
  1. Preheat the Oven to 180°C (350°F) and line a 12 cup muffin/cupcake tray with paper liners and set aside.
  2. 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.
  3. Increase to medium speed and add egg, buttermilk and vanilla extract. Beat on high-speed until smooth.
  4. 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.

Peanut Butter Buttercream
  1. 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.

  2. 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.