Soy-Free Chocolate Peanut Butter Cupcakes

Indulge in the rich, nutty decadence of Soy-Free Chocolate Peanut Butter Cupcakes, a must-try treat for chocolate and peanut butter lovers seeking allergen-conscious desserts. These moist, cocoa-infused cupcakes are made from scratch and topped with a luscious peanut butter frosting, crafted with creamy, soy-free peanut butter for a deliciously wholesome twist. Perfectly balanced with a hint of vanilla and a sprinkle of optional coarse sea salt for added flair, these cupcakes are as stunning as they are delicious. Easy to make in under 40 minutes, they are ideal for parties, potlucks, or simply satisfying your sweet tooth. With every bite, experience the crave-worthy combination of tender chocolate cake and smooth peanut butter frosting in a truly soy-free delight!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 1.5 cups granulated sugar
• 3 large eggs
• 1.5 teaspoons vanilla extract
• 1.75 cups all-purpose flour
• 0.75 cup unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup whole milk
• 0.5 cup creamy peanut butter (ensure it is soy-free)
• 1 cup heavy cream
• 1.5 cups powdered sugar
• 1 teaspoon vanilla extract
• 0.25 teaspoon coarse sea salt (optional, for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

Step 2

In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2 minutes.

Step 3

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 6

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 7

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

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

Step 9

For the frosting, beat together the creamy peanut butter, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.

Step 10

Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.

Step 11

Optional: Sprinkle a tiny pinch of coarse sea salt on top of each frosted cupcake for a sweet and salty finish.

Nutrition Facts

Serving size	(1757.2g)

Amount per serving	% Daily Value*
Calories	5751.5

Total Fat 285.1g	0%
Saturated Fat 138.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1075.3mg	0%
Sodium 3957.8mg	0%
Total Carbohydrate 795.3g	0%
Dietary Fiber 77.4g	0%
Total Sugars 504.2g
Protein 113.8g	0%

Vitamin D 227.4IU	0%
Calcium 728.3mg	0%
Iron 43.6mg	0%
Potassium 4303.2mg	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: 41.4%

Protein: 7.3%

Carbs: 51.3%