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Gluten Free Chocolate Peanut Butter Cupcakes

ChocolatePeanutButterCupcakesThe famous chocolate peanut butter combination. Do you love Reese’s Peanut Butter Cups? If so you will fall in love with these cupcakes. I love to top these treats with chocolate ganache. When you bite in to the cupcake the peanut butter inside is a special little treat. Make these for all your chocolate peanut butter loving friends and family.

From our kitchen to yours, Dana


For the batter:
1 cup almond flour
½ cup coconut flour
½ cup unsweetened cocoa powder
½ teaspoon seat salt
1 teaspoon baking soda
8 large eggs
4 tablespoons grapeseed oil
1 cup agave nectar

For the filling:
1 cup creamy organic peanut butter
½ cup agave nectar
2 teaspoons vanilla extract
1 teaspoon sea salt

For the chocolate ganache:
¾ cup organic heavy cream
8 ounces dark chocolate chips
1 teaspoon vanilla extract
Pinch of salt


For the batter:
Preheat oven to 350 degrees
Line cupcake pan with cupcake liners (with gluten free baking I find sometimes the batter sticks to the liners; spray the liners with coconut oil spray before filling)
In a large bowl combine the almond flour, coconut flour, cocoa powder, salt and baking soda
Blend together using a hand or stand mixer
In a medium bowl, whisk together eggs, grapeseed oil, and agave nectar
Blend the wet ingredients into the almond flour mixture using a hand or stand mixer

For the filling:
In a medium bowl, combine the peanut butter, agave nectar, vanilla extract, and salt. Mash together
Scoop 1 tablespoon of the filling into each prepared cupcake liner, then cover with ¼ cup batter
Bake for 20 24 minutes, until a toothpick inserted comes out with just a few moist crumbs
Let cupcakes cool before frosting

For the ganache:
In a medium saucepan, bring the heavy cream to a boil, then immediately remove it from the heat
Stir in the chocolate until it is melted and smooth
Stir in the vanilla extract and salt
Let the ganache stand at room temperature for 5 minutes, then transfer into the refrigerator and let it chill for about 10-20 minutes
Dip cupcakes into the ganache to cover the top of the cupcake smoothly


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