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
Units
For the Cupcakes:
- 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.