I’m not sure if there’s a more classic flavor combination than chocolate and peanut butter. Sure chocolate and mint are great. Chocolate and coffee isn’t bad either. Ooh, chocolate and red wine is pretty tasty, too. So are caramel and apples… and I can’t forget about pineapple and coconut. And tomato and basil! Okay, okay… there’s a lot of good flavor combinations, but chocolate and peanut butter is absolutely the best one out there! If you don’t agree, let these Peanut Butter Frosted Chocolate Cupcakes change your mind!
The cupcakes are super-duper chocolaty, rich, soft and fluffy. The frosting is the star of the show, though. It’s soooo creamy, light, perfectly sweet and deliciously peanut buttery.
I like to top these cupcakes off with more pb/chocolate goodies such as crushed peanuts, dark chocolate drizzles and, best of all, my Homemade Peanut Butter Cups!
If you try this recipe out, be sure to let me know! Tag @bunnysbite and #bunnysbite on your photos so I can see your results!
Peanut Butter Frosted Chocolate Cupcakes (V/GF)
The cupcakes are super-duper chocolaty, rich, soft and fluffy. The frosting is definitely the best part. It's soooo creamy, light, perfectly sweet and deliciously peanut buttery.
Ingredients
Cupcakes
- 1 cup gluten-free all purpose flour
- 1 cup almond flour
- 1/2 cup unsweetened cacao powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup beet sugar
- 2/3 cup coconut oil
- 2 flax-eggs *see notes
- 2 tsp vanilla extract
- 3/4 cup unsweetened nondairy milk (I use almond milk)
Frosting
- 1 1/2 cups all-natural creamy peanut butter
- 1/2 cup vegan butter, softened (I use Earth Balance)
- 2 tsp vanilla extract
- 2 cups powdered beet sugar *see notes
- 2-3 tbsp unsweetened nondairy milk (I use almond milk)
Instructions
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Preheat oven to 350°F. Line cupcake tins with paper liners (enough for 6 cupcakes)
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In a medium bowl, sift together both flours, cocoa powder, baking soda, baking powder and salt.
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In a separate large bowl, beat the beet sugar and coconut oil together with an electric mixer until smooth. Add the flax-egg and vanilla and beat until incorporated. Lastly, add the coffee and whisking until smooth and creamy.
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Add dry ingredients to wet ingredients and mix until fully combined.
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Divide the batter evenly between the cupcake tins. Make sure you only fill the tin 2/3 to the top, leaving some room for the cakes to rise.
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Bake for 18-25 minutes, or until a toothpick inserted comes out clean.
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In the meantime, make the frosting. In a medium sized mixing bowl, using an electric mixer, beat together peanut butter and butter until smooth. Then, add in the vanilla and powdered beet sugar, and beat until smooth. Add in nondairy milk to make it the consistency you want. More or less according to preference. Refrigerate the frosting until ready for use.
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Allow cupcakes to cool completely before frosting.
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Enjoy! Store leftovers in an airtight container for up to 3-5 days.
Recipe Notes
- For the powder beet sugar, simply process or blend beet sugar until it becomes a powder-like texture. This will only take a few minutes at most! You can also use regular beet sugar for this recipe and it will still be great!
- To make flax-egg, mix together 2 tbsp of flax-meal and 4 tbsp water. Let sit for 10 minutes before use.
Happy with this recipe? Then you might want to check out my Peanut Butter Banana Bread, Oatmeal Peanut Butter Cup Bars and my Chocolate Potato Cake with Chocolate Avocado Frosting!
