Last week we were talking about chocolate and peanut butter recipes and today I'm sharing one of my own!
I am a huge sweets person, but the only problem is that I'm allergic to gluten and soy so things can get a little complicated in this area. So that's when I decided to come up with these Gluten-Free Chocolate Cupcakes with Peanut Butter Frosting. And they could easily be adapted to be 'regular' if you aren't GF.
Ingredients
- Cupcakes
- ½ cup oil
- 3 eggs (I use Ener-G Egg Replacer)
- 1 cup sugar
- 1 tsp vanilla
- 1 cup water
- 1 cup cocoa powder
- 1 tsp baking soda
- 1 tsp xanthan gum (only if making them gluten-free)
- 1½ cups flour ( I use gluten-free flour mix)
- Frosting
- ½ cup butter
- 1 cup creamy peanut butter
- 1 tsp vanilla
- 2 Tbsp milk ( use rice milk or almond milk)
- 2 cups of powered sugar (plus additional if needed)
- ½ crushed salted peanuts
Instructions
- Preheat oven to 350 degrees.
- Cream together eggs, sugar, vanilla and water.
- Slowly add dry ingredients to the above mixture and blend thoroughly.
- Line a cupcake tin with liners and fill them ¾ full.
- Bake for 15-20 minutes or until you can pull a toothpick out clean.
- Cream together the butter, peanut butter, vanilla, powdered sugar, and milk for the frosting.
- Depending on the consistency of your peanut butter and other ingredients, you may need to add additional milk to make it creamier or more powdered sugar to thicken.
- Place the frosting in a zip lock bag and cut the tip (or use a piping bag) and frost the cupcakes.
- Sprinkle the crushed peanuts for garnish.
Hope you enjoy them! What are your favorite chocolate and peanut butter recipes?
About Taryn Whiteaker
Taryn Whiteaker is the voice of style behind TarynWhiteaker.com (formerly Design, Dining and Diapers) ! Taryn is a previous PR/Marketing professional who got back to her creative roots after becoming a mom and now shares her passion for home decor and design for the world to see. Taryn lives in the greater Seattle area with her husband and three kids and loves coffee, the outdoors, and exploring with her family.
Glutenfreebloganista (Tori) says
April 23, 2013 at 7:30 pmWhat kind of peanut butter do you use?
Taryn says
April 24, 2013 at 9:49 pmI always use a creamy organic peanut butter by Fred Meyer (my local Kroger Store) but I also LOVE creamy Bee’s Knees, it’s just more expensive :)
Jennifer@ Blissfully Ever After says
April 23, 2013 at 11:07 pm2 of my favorite things together….peanut butter and chocolate, delicious! I will definitely be making these soon!
xo,
Jennifer@ Blissfully Ever After
Sabine says
April 25, 2013 at 10:51 pmThank you for sharing this resipe with us!
I don´t have xanthan gum, is this nessesairy? What happens if I don´t use this?
warmly Sabine
Emily says
April 30, 2013 at 8:37 amYum!! These look delicious. I’ve pinned so I can try this out later :)
Carole says
May 21, 2013 at 1:24 pmTaryn, just lovely. It would be great if you linked in to Food on Friday: Muffins & Cupcakes. The showcases from this Food on Friday have not yet been selected. This link will take you to my home page where you will find a sidebar with links to all the different Food on Fridays. So that I know you have linked and can be sure to pin to the board I have for each one, please do leave a short comment. Cheers