Zemas Gluten-Free Chocolate Peanut Butter Cupcakes Recipe
A healthy and delicious twist on an American favorite cupcake. The peanut butter-maple filling makes that first bite even more yummy. This recipe can easily be swapped out with any nut/seed butter you'd like.
- 1 package Zemas Gluten-Free Cocoa Teff Pancake & Waffle mix
- ¼ c. milk of choice (almond, rice, coconut, dairy)
- ¼ c. chocolate chips, melted (dairy-free or regular)
- 8 T. unsalted butter, at room temperature (dairy-free or regular)
- 3 T. oil of choice (grapeseed, coconut)
- 1 ½ c. sugar
- ¼ c. cocoa powder
- 3 eggs (egg replacer)
- 2 t. pure vanilla extract
- 1 ¼ c. water
- 1 t. baking soda
- ½ t. baking powder
- ½ t. sea salt
- 1 ½ t. xanthan gum
- 1 c. peanut butter
- 1 c. pure maple syrup
Peanut Butter Frosting
- ½ c. (2 sticks) butter, softened
- 4 c. powdered sugar
- 1 c. peanut butter(almond, sunbutter)
- 1-2 T. milk of choice
- Preheat oven to 350 degrees.
- Fill the cups of a large muffin tin with cupcake liners.
- In a bowl, combine all the dry ingredients; set aside.
- In the bowl of an electric mixer cream the butter, oil and sugar together.
- Scrape down the sides of the bowl and add in the cocoa powder and vanilla.
- Add in the eggs, mixing after each addition.
- In a small saucepan, heat up the water and milk, take it off the heat right before it begins to boil.
- Mix in the dry mixture and the milk mixture, alternating each addition.
- The batter will look soupy, don’t worry, it is supposed to.
- Fold in the melted chocolate.
- Fill each cupcake liner ½ full and bake for 15-17 minutes.
- Insert a toothpick into the center of a cupcake, if it comes out clean remove them from the oven and allow to cool on a wire rack before filling and frosting.
- Heat the ingredients in a medium saucepan over low-medium heat until smooth.
- Remove from heat and let cool.
- Once cooled you can use a small spoon or use a squeeze bottle to fill each cupcake from the top.
Peanut Butter Frosting
- In a bowl fitted with a paddle attachment, cream the butter and powdered sugar together until well combined.
- Add in the peanut butter and milk, and mix until light and fluffy.
- Using a sharp knife, cut a small opening on the top of the cupcakes.
- Fill with peanut butter maple syrup filling using a spoon, or you can put filling in a squeeze bottle.
- Cover with the cut out piece of cupcake.
- Frost with peanut butter buttercream.
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