Gluten-Free Chocolate Peanut Butter Cupcakes

Indulge in the ultimate treat with these Gluten-Free Chocolate Peanut Butter Cupcakes, a heavenly combination of rich, moist chocolate cake and creamy peanut butter frosting. Perfect for satisfying your sweet tooth while accommodating gluten-free dietary needs, this recipe features a delicate balance of flavors, achieved through high-quality cocoa powder and luscious peanut butter. The silky, melt-in-your-mouth frosting provides a creamy contrast to the tender cupcakes, making each bite irresistibly decadent. Easy to prepare with a quick 20-minute prep time, these cupcakes are ideal for birthdays, celebrations, or as a crowd-pleasing dessert. Whether you’re baking for gluten-free guests or simply seeking a sinfully delicious dessert, these cupcakes are guaranteed to impress.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1 cup gluten-free all-purpose flour
• 0.5 cup cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup granulated sugar
• 2 units large eggs
• 1 teaspoon vanilla extract
• 0.5 cup milk
• 0.25 cup vegetable oil
• 0.5 cup boiling water
• 0.75 cup creamy peanut butter
• 0.5 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons milk for frosting

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.

Step 3

In a large mixing bowl, combine the granulated sugar, eggs, and vanilla extract. Beat until well combined.

Step 4

Add the milk and vegetable oil to the sugar mixture and mix until smooth.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Step 6

Carefully add the boiling water to the batter and stir until the batter is smooth. The batter will be thin.

Step 7

Pour the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 10

For the frosting: In a medium bowl, beat together the peanut butter and butter until creamy.

Step 11

Gradually add in the powdered sugar, one cup at a time, beating well until smooth.

Step 12

Add milk one tablespoon at a time until the frosting reaches the desired consistency.

Step 13

Frost the cooled cupcakes with the peanut butter frosting and serve.

Nutrition Facts

Serving size	(1335.7g)

Amount per serving	% Daily Value*
Calories	4812.4

Total Fat 257.0g	0%
Saturated Fat 93.1g	0%
Polyunsaturated Fat 33.9g
Cholesterol 642.8mg	0%
Sodium 2678.7mg	0%
Total Carbohydrate 619.3g	0%
Dietary Fiber 28.8g	0%
Total Sugars 460.5g
Protein 73.2g	0%

Vitamin D 149.2IU	0%
Calcium 448.9mg	0%
Iron 11.9mg	0%
Potassium 2132.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 5.8%

Carbs: 48.7%