I thought these gluten free Peanut Butter Chocolate Chip Cupcakes would be a breeze to make. I was wrong. A dozen batches later, here is the recipe.
Peanut Butter Chocolate Chip Cupcakes
- In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy
- Blend in salt and baking soda
- Fold in peanuts and chocolate
- Scoop batter one heaping ¼ cup at a time into a paper lined muffin pan
- Bake at 350° for 20-25 minutes
- Cool for 2 hours
- Top with Vegan Chocolate Frosting
Makes 11 or 12 cupcakes
Just a warning, my cupcakes were a little “sinky,” meaning they kinda collapsed after I took them out of the oven. This is easily remedied by adding more frosting to the top, to disguise the divet. Enjoy!
I do want to note, that for this recipe (and all of my others) feel free to change any of the ingredients you wish. I cannot, however, project how the recipe will turn out with honey instead of agave, egg substitute instead of eggs, chunky peanut butter instead of smooth, etc. I create hundreds of recipes each year, testing several recipes each day, some of them many times over just to get them exactly right using the very specific ingredients that I use. Unfortunately, I don’t have any way of determining if your substitutions will work when you experiment.
Why is this? I don’t want to lead any of you astray and give advice on something that I haven’t tested myself (and ingredients I haven’t used) as I really don’t think that would be fair to you all. What I can recommend, is taking a look at my forums for advice from others on how they have adapted my recipes.
For now, there is only one of me… so I want to give a major shout out to all of you readers who come onto my site (and Facebook and Twitter) and share substitution results in the comments of this site and in the forums. Thanks a million!!!
Please head on over to Facebook or Twitter to ask me anything not addressed on my Frequently Asked Questions page.