Holy Moses! If you eat one of these Chocolate Peanut Butter Cupcakes, you’d better have a tall glass of (almond, soy, rice, whatever!) milk to wash it down with. So rich and decadent, it’s unbelievable to think that this cupcake is guilt-free! It’s gluten-free, high in protein, sweetened with agave nectar, and low in carbs.
(This recipe is based on Elana Amsterdam’s book, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond Flour and Coconut Flour. If you don’t own a copy of this book, I suggest you get one because it is filled with amazingly delicious recipes that will blow your mind and taste buds away!)
- 1/2 cup of almond flour
- 1/4 cup of coconut flour
- 1/4 cup of unsweetened cacao powder
- 1/4 tsp of salt
- 1/2 tsp of baking soda
- 4 eggs
- 2 tbsp of melted butter
- 1/2 cup of agave nectar
- 1/2 cup of natural, no sugar added peanut butter
- 1/4 cup of agave nectar
- 1 tsp of vanilla
- 1/2 tsp of salt
- Preheat oven at 350˚F. Line muffin pan with paper liners.
- In a large bowl, combine almond flour, coconut flour, cacao powder, salt, and baking soda.
- In a medium bowl, whisk together the eggs, oil/butter, and agave.
- Blend wet ingredients with the dry ingredients using a mixer until thoroughly combined. Set aside.
- In another bowl, mix peanut butter, agave, vanilla, and salt with a fork until smooth.
- Place a tablespoon of peanut butter filling into the center of each muffin cup then pour 1/4 cup of batter over it.
- Bake for 20-24 minutes or until toothpick comes out clean.
- Cool cupcakes for at least an hour.
- Frost with Chocolate Ganache Frosting.