Gluten Free Peanut Butter Chocolate Cupcakes

Name: Gluten Free Peanut Butter Chocolate Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 cupcakes
Ingredients: 1 ¼ cups gluten free flour blend; ½ cup cocoa powder; ¼ tsp baking soda; 1 tsp baking powder; ¼ tsp salt; ½ cup butter; ¼ cup peanut butter; ¾ cup white sugar; ¾ cup brown sugar; 3 eggs; 1 cup milk; 1 tsp vanilla extract; ½ cup butter; 1 cup peanut butter; 1 ¼ cups powdered sugar; 2/3 cup peanut butter; 4 cups powdered sugar; 4 tsp honey; 2 tsp vanilla; ½ cup milk

User Reviews

4.9

27 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
24 cupcakes
Calories
388 kcal
Course
Dessert
Cuisine
American

Gluten Free Peanut Butter Chocolate Cupcakes

Lukas Jenkins

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It's like a Reese's cup, turned into a cupcake! These Gluten Free Peanut Butter Chocolate Cupcakes are the best gluten free cupcakes ever!

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Ingredients

Servings

Gluten Free Chocolate Cupcakes

1 ¼ cups gluten free flour blend
½ cup cocoa powder
¼ tsp baking soda
1 tsp baking powder
¼ tsp salt
½ cup butter softened
¼ cup peanut butter
¾ cup white sugar
¾ cup brown sugar
3 eggs
1 cup milk
1 tsp vanilla extract

Peanut Butter Filling

½ cup butter
1 cup peanut butter
1 ¼ cups powdered sugar

Peanut Butter Frosting

2/3 cup peanut butter
4 cups powdered sugar
4 tsp honey
2 tsp vanilla
½ cup milk

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Instructions

Preheat the oven to 350°F.
In a small bowl combine the flour, cocoa powder, baking powder, baking soda and salt.
In a large bowl, cream the butter and peanut butter together, then add the white and brown sugar. Add the eggs one at a time and blend.
Add the milk and vanilla, then cream together.
Add the dry mixture to the wet mixture and stir to combine.
Pour the cupcake batter in two lined cupcake pans to make 24 cupcakes. Fill each cupcake liner 3/4 full.
Place into the oven for 20-25 minutes. Remove from the oven when a toothpick inserted in the middle of a cupcake comes out clean.
While the cupcakes are baking, prepare the peanut butter filling by creaming all of the ingredients together in a medium bowl.
After the cupcakes come out of the oven, allow them to cool 10-15 minutes then cut a hole in the center of each cupcake.
Use a piping bag or plastic bag with a small cut in the corner to pipe the peanut butter filling into the cupcakes.
Prepare the frosting by whipping all of the ingredients together.
Place in a pastry bag and pipe onto the cupcakes.

Notes

Store the leftover middle pieces of the cupcakes in the refrigerator or freezer. They're delicious crumbled over ice cream!
If using a ziplock bag instead of a piping bag to fill or frost the cupcakes, be sure not to use the "stand and fill" bags, as they are pleated at the bottom and therefore you cannot cut a hole in the corner for piping.
These cupcakes can be left at room temperature for 2-3 days, after which they should be refrigerated.
These cupcakes can be made with traditional wheat flour if you're not gluten free.

Nutrition Information

Show Details

Calories 388kcal (19%) Carbohydrates 50g (17%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 7g (35%) Cholesterol 42mg (14%) Sodium 216mg (9%) Potassium 218mg (6%) Fiber 2g (8%) Sugar 42g (84%) Vitamin A 290mg (6%) Calcium 53mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 388 kcal

% Daily Value*

Calories	388kcal	19%
Carbohydrates	50g	17%
Protein	7g	14%
Fat	19g	29%
Saturated Fat	7g	35%
Cholesterol	42mg	14%
Sodium	216mg	9%
Potassium	218mg	5%
Fiber	2g	8%
Sugar	42g	84%
Vitamin A	290mg	6%
Calcium	53mg	5%
Iron	1mg	6%