Last Updated on July 15, 2026 by Carrie Korem, FNTP
Gluten-Free Chocolate Cupcakes with Peanut Butter Frosting is made with gluten-free flours and all real food ingredients. If you have a peanut allergy, you can substitute with almond butter or sunflower butter. If you prefer to avoid dairy, I have an adaptation for you as well!
Ingredients for Gluten-Free Chocolate Cupcakes
- Semi-sweet chocolate (I used Enjoy Life Chocolate Chips because they are soy-free)
- Unsalted butter
- Maple syrup
- Eggs
- Vanilla extract
- Finely Ground Almond flour (only use a finely ground flour or the cake will be crumbly)
- Coconut flour
- Cocoa powder
- Baking soda
- Baking powder
- Organic powdered sugar
- Creamy peanut butter
- Celtic sea salt
- Heavy cream
How to Make the Perfect Gluten-Free Chocolate Cupcakes
Start by melting the chocolate and butter together in a double boiler, stirring every so often until it’s smooth. Set that aside to cool for at least 10 minutes. While it cools, whisk your maple syrup and eggs together for 5 to 6 minutes, until the mixture turns pale and billowy. Slowly whisk in your cooled chocolate and the vanilla.
Once that’s combined, sift in the almond flour, coconut flour, cocoa powder, baking soda and baking powder, then gently fold everything together. Divide the batter into a buttered 12 cup muffin tin and bake at 350 degrees for about 20 minutes, until a tester comes out clean. Let the cupcakes cool completely before frosting.
For the frosting, beat the powdered sugar, peanut butter, butter, vanilla and sea salt together until smooth, then pour in the cream and beat for another 30 seconds. Frost each cupcake with about 1 1/2 tablespoons of frosting and enjoy!
Can I make these cupcakes dairy free?
Yes, for dairy-free adaptation, use 4 tablespoons room temperature palm shortening for the butter and canned coconut milk in place of the heavy cream.
Can I use a different frosting for the gluten-free chocolate cupcakes?
Yes! A chocolate buttercream or vanilla frosting are both great choices.
Gluten-Free Chocolate Cupcakes with Peanut Butter Frosting
For a Paleo or Dairy-free adaptation, use almond butter in place of peanut butter, 4 tablespoons room temperature palm shortening for the butter and canned coconut milk in place of the heavy cream.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: Makes 24 cupcakes
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 8 ounces semi-sweet chocolate (I used Enjoy Life Chocolate Chips because they are soy-free)
- 8 tablespoons unsalted butter
- 2/3 cup maple syrup
- 6 large eggs
- 1 tablespoon vanilla extract
- 4 cups almond flour (only use a finely ground flour or the cake will be crumbly)
- 2 teaspoons coconut flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 2/3 cup organic powdered sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon Celtic sea salt
- 1/3 cup heavy cream
Instructions
- Preheat oven to 350 ºF and adjust rack to middle position. Place the chocolate and butter in the bowl of a double boiler. Melt, stirring occasionally. Set aside to cool (the mixture needs to cool for at least 10 minutes before adding the the egg mixture below). Place the maple syrup and eggs in the bowl of a standing mixer with whisk attachment. Whisk for 5-6 minutes until pale yellow and billowy. Slowly whisk in cooled chocolate and vanilla extract.
- Sift almond flour, coconut flour, cocoa powder, baking soda and baking powder over egg mixture. Gently fold to incorporate. Evenly divide the batter in a buttered 12-cup muffin tin. Bake the cupcakes for 20 minutes or until a cake tester inserted in the middle of the cake comes out clean. Cool completely.
3. Place the powdered sugar, peanut butter, butter, vanilla and sea salt to the sugar mixture. Beat on medium-high until smooth. Pour in cream and beat until smooth, about 30 seconds.
4. Frost each cupcake with about 1 1/2 tablespoons frosting. Serve.
5 Comments