A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting
User Reviews
5
A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting
Description
A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting is made by blending oat flour with leavening and salt, then combining wet ingredients including almond milk, honey, vanilla, egg yolk, and Greek yogurt. After folding in chocolate chips, the batter is baked until a toothpick comes out clean, yielding a soft cupcake with pockets of melted chocolate.
The frosting blends natural peanut butter and Greek yogurt sweetened according to preference, which creates a creamy yet light finish that complements the cupcake's mild sweetness. After the cupcake cools fully in the pan to prevent melting the frosting, it is spread on top and garnished with additional chocolate chips.
Ingredients
- 1/4 cup + 2 tablespoons oat flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 2 teaspoons almond milk unsweetened vanilla
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
- 1 egg yolk
- 1 teaspoon yogurt plain, Greek
- 1 tablespoon mini chocolate chips plus extra for garnishing
For the frosting:
- 1 1/2 tablespoons peanut butter natural
- 1 tablespoon + 1 teaspoon Greek yogurt
- sweetener to taste, of choice
Instructions
- Preheat your oven to 350℉ and line one cup of a 6- or 12-cup cupcake tray with a cupcake liner. Fill the others halfway with water.
- In a small bowl, mix together oat flour, baking powder, and salt.
- In a separate small bowl, whisk together almond milk, honey, vanilla extract, egg yolk, and Greek yogurt until smooth.
- Gently stir wet ingredients into dry ingredients until combined, then stir in chocolate chips.
- Bake until a toothpick inserted in the center of the cupcake comes out clean, around 15 to 20 minutes.
For the frosting:
- In a medium bowl, mix together peanut butter, Greek yogurt, and your sweetener of choice until you achieve your desired sweetness and frosting thickness. Add more peanut butter to make frosting thicker, or more Greek yogurt to make it runnier.
- Allow cupcake to cool fully in the pan before frosting to prevent melting. When ready, frost cupcake and garnish with extra chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 198mg | 66% |
| Sodium | 215mg | 9% |
| Potassium | 433mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 144mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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