Peanut Butter Chocolate Cupcakes

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!)

Cupcake Ingredients

  • 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

Filling

  • 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

Directions

  1. Preheat oven at 350˚F. Line muffin pan with paper liners.
  2. In a large bowl, combine almond flour, coconut flour, cacao powder, salt, and baking soda.
  3. In a medium bowl, whisk together the eggs, oil/butter, and agave.
  4. Blend wet ingredients with the dry ingredients using a mixer until thoroughly combined. Set aside.
  5. In another bowl, mix peanut butter, agave, vanilla, and salt with a fork until smooth.
  6. Place a tablespoon of peanut butter filling into the center of each muffin cup then pour 1/4 cup of batter over it.
  7. Bake for 20-24 minutes or until toothpick comes out clean.
  8. Cool cupcakes for at least an hour.
  9. Frost with Chocolate Ganache Frosting.
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2 thoughts on “Peanut Butter Chocolate Cupcakes

  1. That icing just looks fantastic. There are so many blogs going up at the moment that combine chocolate with peanut butter, but I’ve never reallt felt the need to do so. Perhaps I’m missing something, it must be good!

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