Okay, just recently I made a Dark Chocolate Mocha Cupcake and it was a hit! So today’s recipe may or may not be using the same base for the cupcake. But in my opinion, the best thing about having a good base recipe is being able to build upon it to create a variety of amazing recipes.
For this week, I combine the classic flavors of Peanut Butter and Chocolate…I know you will enjoy this combination!
1 cup sugar
1/2 cup brown sugar
1 3/4 cups Gluten-Free All purpose Flour
2 tsp Xanathan Gum
1 cup cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 teaspoon salt
1/2 cup coconut oil
2 large eggs
1 cup buttermilk
1 tbsp vanilla extract
2 tsp butter flavor
1 cup hot water
Makes 12 Cupcakes
Preheat the oven to 350°F. Grease two 6-cup jumbo muffin tins and set aside.
In a medium bowl, combine sugars, flour, cocoa, baking powder, baking soda, and salt.
In a separate bowl, whip together coconut oil, eggs, buttermilk, butter flavor, and vanilla. Once the liquid ingredients are fully combined, slowly pour into the dry ingredients and mix together.
Add hot water to the batter and mix well until the batter is thin.
Pour evenly into the prepared pans and bake for about 25 – 30 minutes or until a tooth pick comes out clean.
Once the cupcakes have finished baking, let them cool in the pans for about 5 minutes before transferring to a cooling rack.
Once the cupcakes have completely cooled, core out the centers using either a coring tool or a butter knife.
Peanut Butter Cream Filling
½ cup creamy peanut butter
½ cup powdered sugar
1/4 cup + 1 tbsp heavy whipping cream
In a bowl, combine all three ingredients and mix until it’s a smooth creamy texture. Scoop into a piping bag and squeeze cream into the centers of the cupcakes. Then serve and enjoy!