Chocolate Peanut Butter Cupcakes
Growing up, my Mom used to make this recipe for a moist, dark chocolate cake. She would make the recipe as a small sheet cake and frost it with vanilla frosting (which is also very delicious!). However, I wanted to try this recipe in cupcake form and top it with a frosting that was not only delicious, but made without white sugar. Enjoy it with a glass of very cold almond or coconut milk! NOTE: To make this recipe VEGAN substitute honey for 1-2 packets of organic Stevia.
- Chocolate Cake
- 1.5 c. flour (I use Pure Pantry's Organic & Gluten Free All-Purpose Baking Mix)
- 1 c. organic coconut sugar
- 1 tsp. soda
- ¼ c. Navitas Naturals organic raw chocolate cacao powder
- 1 c. cold water
- 1 T. apple cider vinegar
- 1 tsp. vanilla
- ⅓ c. canola oil
- coconut oil (for greasing cupcake tin)
- Peanut Butter Frosting
- ¾ c. creamy, organic peanut butter
- 3 T. coconut oil (In liquid form. If it is solid, heat up until it is liquid)
- 1 T. honey
- 1 tsp. vanilla
- 3 T. gluten-free flour or corn starch
- Instructions for the Cake
- Preheat oven to 350 degrees F.
- Grease the inside of a cupcake tin (each individual cup) with a bit of coconut oil.
- In a large bowl, using an electric mixer, blend all ingredients together.
- Spoon mixture into individual cupcake tins.
- Bake in the oven for approximately 20 minutes. (Make sure the cupcakes spring back a bit when touched. You might also insert a toothpick to check readiness. Be very careful not to over cook the cupcake or it will dry out).
- Cool cupcakes in the tin. Once the are completely cooled, remove delicately from the tin and place cupcakes side by side in a container. Refrigerate for one hour.
- Instructions for the Peanut/Coconut Butter Frosting
- In a small cuisinart, add in all ingredients and pulse. The mixture will not be solid, but it should not be too runny. If it is, add in a bit more flour or corn starch.
- After cupcakes have been completely cooled, frost each cupcake and top with a large walnut.
- Serve immediately!
I don't like to use cupcake papers with this recipe because the papers get a little spotted due to the oil in the recipe and I find they look prettier when not in a foil.
©2014 Maryann Ridini Spencer/SimplyDeliciousLiving.com