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!!!
Kathie Rytenskild says
Well, I tried this recipe with 1/4 cup agave and 1/4 cup maple syrup, and then added a 1/2 cup of almond meal instead of the roasted peanuts as I was a bit scared at how runny the mixture was. And they worked out fantastic! No dint on the top either! Delish nutty, chocky dense cupcake. Thanks Elana for another great recipe – my kids are loving this and it is further motivating me to go completely gluten-free.
Primal Toad says
I don’t eat peanuts but I am sure these would be wonderful with almonds and almond butter! Or cashews and cashew butter! Will pass this on :)
Anna Aspnes says
Thank you for the seed butter Elana that arrived today. Now thinking of yummy ways to use it :)
Love the Blueberry muffins and I’ve printed this recipe to try also. Your efforts in creating these recipes is very much appreciated.
Gamze says
Elena,
The recent cupcake recipe pictures look really nice, but I would like to see how it looks when you cut it in the middle, so we can get an idea about texture.. Great job..
Desi Domo says
Elana:
These. Look. Stunningly delicious. Borderline dangerously delicious. I’ve been on a bit of a peanut butter kick, myself, lately… okay, I confess, I am ALWAYS on a peanut butter kick… so these are seriously my dream come true. Can’t wait to make an egg-free version for myself! :)
Thank you!
Desi
christine says
I’m loving your month of cupcakes! I’m new to gluten free living (the headaches are gone!), and I love to see how simple gluten free baking can be. Thanks for inspiring and demystifying a somewhat daunting process :)
Mia says
Oh no! Cupcake Month is almost winding down…is there any hope to see a Red Velvet Cupcake or perhaps a Strawberry Cheesecake Cupcake?…
Also wanted to say thank you so very much Elana for all the testing and sacrificing with materials you must do to bring us these recipes. The ingredients are very expensive so precision really is the key so we don’t waste our time and money.
I have felt a little guilty when talking about substitutions I use because these are your hard earned recipes. But I can honestly say the majority of the recipes I tweak come out so well that I couldn’t be happier with the results. I feel like you have given me the foundation to work with and I just build my own custom touches from there. So you are the contractor and I am the finish carpenter in other terms :o).
Thank you again for all that you do!
Big Blessings….
colormepink says
I second this comment :)
Michelle says
I “third” this comment. Well said. Thank you.
Erika says
Hooray for the month of cupcakes!! Our GF family is so enjoying these recipes, and I can’t wait to try this one too.
Kimberly says
Wow! These look SO yummy! Can’t wait to try them. I will have to experiment with almond butter as I can’t do peanut butter.
I was wondering if you could give me an idea as to how much almond flour or other nut products you eat a day. I’m fairly new to this grain free thing and don’t know how much people typically eat a day of baked things like bread, muffins etc. I know desserts everyday is not good, but I’m talking about other baked stuff like sandwich bread. LOVE your blog and I have your fabulous book:) Thanks for all your hard work. Do you always eat what you bake(a dozen batches of these babies)?
Alta says
I really need to start baking up some of your cupcake recipes – they keep getting better and better! This sounds like heaven.