Rich chocolate cupcakes with a smooth and creamy peanut butter frosting. Great for birthdays and get-togethers, you won’t believe they are gluten free!
Happy New Year!
I’m a little late (how long do you have to keep saying Happy New Year?), but I always say better late than never.
We had family over during the holiday season in December, so I used it as an opportunity to make some more cupcakes!
These Gluten Free Chocolate Peanut Butter Cupcakes are light, fluffy, and chocolatey and are topped with a smooth and creamy peanut butter frosting. For those who like candy, they taste like a peanut butter cup.
You’ll start with my favorite chocolate cupcake recipe. This is the basic recipe I use for all my chocolate cupcake variations… It never fails me and always turns out delicious!
After making the cupcakes, frost them with my peanut butter buttercream frosting for the ultimate chocolate peanut butter dessert.
WHAT FLOUR TO USE FOR GLUTEN FREE CHOCOLATE PEANUT BUTTER CUPCAKES
For all my cupcake and cake recipes, I use Bob’s Red Mill 1:1 gluten free baking flour. This is the flour that I have been using since my Celiac diagnosis and seems to work the best for me! Not all gluten free flour mixes absorb moisture the same way, and they all have different proportions of ingredients used, so keep in mind that this recipe was designed specifically for this flour mix.
I haven’t tested this recipe with other flours, so I can’t guarantee that your cupcakes will turn out the same if using a different flour mixture. If using a different gluten free flour mixture, I recommend using a 1:1 mix that contains xanthan gum and measure by weight.
If not measuring by weight, I highly recommend spooning the flour into your measuring cup and then leveling it off before weighing. This helps to prevent you from using too much flour, which could result in a different texture cupcake.
I truly hope you enjoy these cupcakes as much as we did! If you make them, be sure to comment below, add a Pinterest review, or tag @zestandlemons on Instagram.
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