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–+ servings

Gluten Free Chocolate Peanut Butter Cupcakes

These gluten-free chocolate peanut butter cupcakes are rich, moist, and topped with a creamy peanut butter frosting. Easy to make and perfect for any occasion, they’re a delicious gluten-free dessert everyone will love!
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling and Assembly 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Servings 24 Cupcakes

Equipment

  • 2 Mixing bowls
  • Measuring cups & Measuring Spoons
  • Liquid Measuring Cup
  • 2 Whisks
  • Rubber spatula
  • Muffin Tin
  • 2 oz Cookie/Ice Cream Scoop
  • Cupcake Liners
  • Electric mixer w/ paddle attachment
  • Piping Bag and Piping Tip

Ingredients
  

Cupcakes

  • 1 cup (224g) Brown Sugar light
  • 1/2 cup (116g) Granulated Sugar
  • 1 1/2 cup (186g) Gluten Free Flour (King Arthur Measure for Measure Gluten Free Flour Blend)
  • 1 cup (108g) Cocoa Powder Dutch Processed (Rodelle brand is the best!)
  • 2 1/4 tsp. (12g) Baking Powder
  • 3/4 tsp (6g) Salt
  • 3/4 cup (159g) Vegetable Oil
  • 2 Eggs whole
  • 2 Egg Yolks
  • 1 tsp. (5g) Vanilla Extract
  • 1 cup (236g) Whole Milk warmed
  • 3/4 cup (175g) Coffee strong*

Peanut Butter Buttercream

  • 2 cup (454g, 4 sticks) Unsalted Butter room temperature
  • 3 1/4 cup (16oz or 454g) Powdered Sugar
  • 1 cup (261g or 9 oz.) Peanut Butter creamy
  • 1 tsp. (5g) Vanilla Extract
  • Pinch of Salt
  • Splash Milk or Heavy cream

Toppings (optional)

  • Peanut Butter Drizzle see note below
  • Reese's Cups

Instructions
 

Cupcakes

  • Preheat oven to 350°F and line muffin pan with cupcake liners.
  • In a large sized bowl, whisk together the sugar, brown sugar, gluten free flour, cocoa powder, baking powder, and salt. Set it aside.
  • In a medium sized bowl, whisk together the vegetable oil, whole eggs, egg yolks, vanilla extract, milk, and coffee.
  • Pour the liquid mixture into the dry mixture and gently whisk together until the ingredients are thoroughly combined.
  • Using a 2 oz. cookie scoop, place one scoop of batter into the cupcake liners. This should fill the cupcake liner 2/3 full of batter.
  • Bake for 15-20 minutes or test the doneness of the cupcake by sticking a toothpick into the center of the cupcake. If it comes out clean, your cupcakes are done!
  • Set cupcakes aside to cool, let them cool completely before frosting.

Peanut Butter Buttercream

  • Place the softened butter into the bowl of a stand mixer fitted with the paddle attachment.
  • Cream the butter at a medium speed until it is pale in color.
  • Add the powdered sugar and mix on a low speed until it’s all combined. Then, turn the mixer up to mix at a medium high speed until the mixture is white and fluffy. Scrape the sides of the bowl to ensure that all the butter has been mixed in properly.
  • Next, add the vanilla extract, peanut butter, pinch of salt, and splash of heavy cream to the buttercream and mix at a medium-low speed until combined.
  • Once the cupcakes are cool, pipe the buttercream onto the cupcakes or spread the buttercream on top of the cupcakes using an offset spatula.
  • If desired, top cupcakes with a drizzle of peanut butter and Reese’s cups (optional) and enjoy!

Notes

*If you don’t own a coffee maker to make strong coffee for this recipe, you can use 1 Starbucks single serve cold brew concentrate mixed with ½ c. of steaming hot water or 1/4 c. of any coffee concentrate mixed with a 1/2 c. of hot water :)
*If adding a peanut butter drizzle to your cupcakes, warm some peanut butter in a microwave safe dish for 15-30 seconds and stir. Then drizzle the peanut butter onto the cupcakes using a piping bag or with a spoon!
Keyword chocolate, cupcakes, Easy, Gluten free, one bowl recipe, peanut butter, reese's cups
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