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
Ingredients
- ½ cup creamy peanut butter, unsalted
- ½ cup agave nectar or honey
- 2 large eggs
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ½ cup roasted peanuts, chopped, unsalted
- ½ cup chocolate chips
Instructions
- 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°F for 20-25 minutes
- Cool for 2 hours
- Top with Vegan Chocolate Frosting
- Serve
Equipment
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 seem to be receiving an extraordinary amount of ingredient substitution/recipe modification queries not only on this website, but on my twitter and facebook accounts as well.
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!!!
Bethany says
I have the same sinking problem when I make the Almond Butter Blondies. Maybe it’s the heaviness of a nut butter based batter?
Emily says
Oh my. These sound and look fantastic!!
My husband says next time you have a dozen trial batches of cupcakes, will send us the “mess ups”? Lol :-)
DessertForTwo says
Sometimes it takes 12 tries to get it just right. I’m sure it’s worth it!
Deanna says
These look delicious! I love that they are completely flourless. They are definitely going on my to try list. Yum!
Shirley says
Are they flourless or did she forget the almond flour?
Shelley says
Thank you so much for all the cupcake recipes this month! My celiac husband and son are in heave (as am I!). I adapted your flourless chocolate cupcakes a bit and had a smashing success! I used fresh orange juice rather than vanilla and added a T of orange zest to the batter. Then I added orange zest to whip cream and again replaced vanilla with fresh orange juice! Everyone who ate them was speechless! Thanks again for a fabulous recipe!!!
Jamie says
Wow. These look amazing!
Cant wait to try them ;o)
colormepink says
Oh dear, I think I’m going to have to get some elastic-waist pants by the end of this month! My husband will be happy to try these!
Jamie says
I’m amazed that there aren’t more eggs in this… can’t wait to try them… YUMMY! I will definitely be making them with honey since we have switched off agave and I expect the result will be just as delicious… can you imagine… honey, peanut butter, chocolate…
Michelle says
Thank you for making it look easy ;-)
Robyn Baldwin says
Oh, I think you have taken me over the edge. There is no greater combination that chocolate and peanut butter. Oh yeah, these are being made tonight. ;0]