There is just something about the combination of peanut butter and chocolate; no matter the recipe it always ends up tasting amazing! Maybe it evokes memories of Halloween as a child? Whatever the reason, this classic duo has made its way into many favorite recipes, including this one.
With a sudden craving for chocolate the other day (I’m sure you can relate to the moment when any dessert containing chocolate sounds delicious) this seemed like a fun recipe to make, and has become a fast favorite with everyone. The perfect compliment to a cup of pumpkin coffee, reminding us all of the Fall weather, especially those of us here in New Mexico, are experiencing at present. Best of all, it’s gluten free.
To make this recipe, you will need:
3/4 cup gluten free flour, consisting of:
1/4 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup tapioca flour
1/2 tsp. guar gum
2 Tbsp. raw chocolate powder (regular unsweetened cocoa powder will also work)
1 tsp. baking powder
1/2 tsp. salt
1/2 cup sucanat
1/2 cup coconut sugar
1/2 cup semi-sweet chocolate chips
1 stick of unsalted butter
1 tsp. vanilla
2 Tbsp. peanut butter
3 Tbsp. So Delicious coconut milk
Makes 12 cupcakes
Preheat the oven to 350°F/180°C
In a bowl, mix together all of the dry ingredients, including the sugar and the cocoa powder. Melt the chocolate chips with the butter in a saucepan over low heat, stirring constantly. When fully melted, remove the chocolate from the heat, and add in the eggs and vanilla, mixing until completely blended. Add the chocolate mixture to the dry ingredients.
In a separate dish, mix peanut butter with the coconut milk until it becomes smooth, creamy, and fairly liquid. Add half of the peanut butter mixture to the chocolate and dry ingredients, setting the rest aside to use as a topping. Mix the dry ingredients, chocolate, and peanut butter together until a thick batter forms.
Line 12 muffin cups with paper liners, and fill each one 3/4 full with the batter. Now, place 1/2 tsp. of the remaining peanut butter on top of each unbaked cupcake. Use a tooth pick to swirl the peanut butter with the chocolate batter.
Bake the cupcakes at 350°F/180°C for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes rest for 5 minutes in the pan before removing to a cooling tray.
Devour with your family and friends and enjoy! Let us know what you think by leaving comments below.
Author Information: Inge & Gillian Harris
Adventures in the Art of Gluten Free Living!”