Chocolate PB Cupcakes

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Better late than never!  Sorry for the delay in posting this awesome recipe…

This recipe is adapted from my absolute favorite cupcake cookbook, Gluten Free Cupcakes by Elana Amsterdam

Chocolate Peanut Butter Cupcakes

Cupcakes:

1/2 cup blanched almond flour

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 tsp. Celtic sea salt

1/2 tsp. baking soda

4 large eggs, room temperature

2 Tbsp. coconut oil or butter, melted

1/2 cup maple syrup (or agave, honey or coconut palm nectar)

1/4 cup chopped peanuts (for topping)

Filling:

1/2 cup creamy roasted peanut butter (almond butter is nice too!)

1/4 cup maple syrup

1 tsp. vanilla

1/2 tsp. Celtic sea salt

Directions:

Preheat oven to 350° F.  Line 9 muffin cups with paper or silicone liners.

For the cupcakes, in a large bowl, combine the almond flour, coconut flour, cocoa powder, salt and baking soda.  In a separate medium bowl, whisk together the eggs, oil and maple syrup.  Blend the wet ingredients into the dry ingredients with a handheld mixer until thoroughly combined.

For the filling, in a small bowl combine the peanut butter, maple syrup, vanilla and salt and stir until smooth.

To assemble, spoon one tablespoon of the cupcake batter into the bottom of each muffin cup. Next, spoon one tablespoon of filling into each muffin cup.  Divide the remaining batter evenly between the muffin cups covering the filling completely.

Bake for 20-22 minutes or until a toothpick inserted about 1/2″ from the edge of the cupcake (to avoid the filling) comes out with only a few moist crumbs.  Remove from oven and let the cupcakes cool in the pan for 1 hour, then frost with ganache and top with chopped nuts.

Chocolate Ganache:

3/4 cup heavy cream

8 ounces dark chocolate chips or chopped

1 tsp. vanilla

pinch of salt

Place the chocolate in a medium bowl and set aside.  In a small sauce pan, bring the heavy cream to a boil and immediately remove from heat.  Pour over the chocolate and let sit for 5 minutes.  Add the vanilla and salt and whisk together until smooth.  Let the ganache cool to room temp and then place in the refrigerator to thicken, about 15 – 20 minutes.  Store any leftover ganache in a glass container in the refrigerator for up to 3 days.

This post is shared at:

5 Ingredient Monday, Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesday, Allergy Friendly Lunchbox Love, Allergy-Free Wednesday, Whole Food Wednesday, Gluten-Free Fridays, All Gluten Free Desserts, Wednesday Extravaganza

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