Chocolate Peanut Butter Cream Cupcakes

Chocolate Peanut Butter Cream Cupcakes!

 Gluten-Free

 

So, my Peanut Butter Banana Cake recipe that I posted a while back happened to be so popular that I decided to bring you my favorite peanut butter companion…CHOCOLATE! Okay,  I know that might not be too original, but seriously, how can you go wrong with a peanut butter and chocolate combo? I hope you enjoy this delicious treat…

 

You’ll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 cup dark cocoa powder

1 tsp cinnamon

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1/2 cup Kerrygold Butter

2 eggs

1 cup buttermilk

1 tbsp vanilla extract

½ cup Lily’s Chocolate Chips

½ cup peanut butter chips

1 cup hot water

 

 

Preheat the oven to 350°F.  Grease two jumbo muffin tins.

 

In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, cinnamon, and salt.

Chocolate Peanut Butter Cream Cupcakes

In a separate bowl, whip together buttermilk, butter, eggs, vanilla. Then slowly add the liquid mixture to the dry ingredients and stir until combined. Next, fold in the chocolate chips.

 

Add the hot water to the batter and mix well, until batter is thin. Pour evenly into the prepared pans and bake for about 20 – 25 minutes or until a toothpick comes out clean.

Chocolate Peanut Butter Cream Cupcakes

Once the cupcakes have finished baking, let them cool completely before coring and frosting.

 

Creamy Peanut Butter Frosting

 

1 cup palm shortening

1 cup peanut butter

3 cups powdered sugar

1 tsp vanilla extract

whipping cream, as needed

 

In a bowl using an electric mixer, cream the shortening and peanut butter until smooth. Add in two cups of powdered sugar and cream together until the butter is thick and crumbly.

 

Whip in the vanilla extract and a splash of cream. Add in another cup of powdered sugar followed by just enough cream to make the frosting nice and smooth. Continue mixing until creamy.

 

With a coring tool or knife, core a quarter-sized amount out of the center of a cupcake, about an inch deep. Repeat this process on all of the cupcakes.

 

Place your frosting into a piping bag. Now, squeeze the frosting into the cored centers, and over-stuff each one so the center is completely full. Frost the tops of each cupcake with another big swirl of frosting, then garnish with chocolate crumbs.

 

Serve and enjoy these delicious, gluten-free Chocolate Peanut Butter Cream Cupcakes!

 

Chocolate Peanut Butter Cream Cupcakes

 

Chocolate Peanut Butter Cream Cupcakes

Chocolate Peanut Butter Cream Cupcakes

Ingredients

    Chocolate Cupcakes:
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 3/4 cups gluten-free all-purpose flour
  • 2 tsp xanthan gum
  • 1 cup dark cocoa powder
  • 1 tsp cinnamon
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1/2 cup Kerrygold Butter
  • 2 eggs
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • ½ cup Lily’s Chocolate Chips
  • ½ cup peanut butter chips
  • 1 cup hot water
    Creamy Peanut Butter Frosting:
  • 1 cup palm shortening
  • 1 cup peanut butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • whipping cream, as needed

Instructions

    For the Cupcakes:
  1. Preheat the oven to 350°F. Grease two jumbo muffin tins.
  2. In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, whip together buttermilk, butter, eggs, vanilla.
  4. Slowly add the liquid mixture to the dry ingredients and stir until combined.
  5. Next, fold in the chocolate chips.
  6. Add the hot water to the batter and mix well.
  7. Pour evenly into the prepared pans and bake for about 20 - 25 minutes or until a toothpick comes out clean.
  8. Once the cupcakes have finished baking, let them cool completely before coring and frosting.
  9. For the Frosting/Filling:
  10. In a bowl using an electric mixer, cream the shortening and peanut butter until smooth.
  11. Add in two cups of powdered sugar and cream together until the butter is thick and crumbly.
  12. Whip in the vanilla extract and a splash of cream.
  13. Add in another cup of powdered sugar followed by just enough cream to make the frosting smooth.
  14. Continue mixing until creamy.
  15. With a coring tool or knife, core a quarter-sized amount out of the center of a cupcake, about an inch deep.
  16. Repeat this process on all of the cupcakes.
  17. Place frosting into a piping bag.
  18. Squeeze the frosting into the cored centers, until completely full.
  19. Frost the tops of each cupcake with another big swirl of frosting, then garnish with chocolate crumbs.
http://delectablydifferentkitchen.com/2017/01/chocolate-peanut-butter-cream-cupcakes/

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