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!!!
natalia says
Okay wow these are amazing!
After trying a few gluten free recipes lately, I decided to add about 4 tablespoons of almond flour and chopped walnuts to this batter on the first try and then baked them for 22 minutes…turned out amazing! Fluffy and light…as a feather…no sinking in the middle either! I used the Jk flour…cool thing is the distributor lives where i do…Toronto!
The only thing i have been reading is that agave makes you gain weight like crazy…anyone have thoughts on that?
jenn says
These were delicious!!!!!! Very moist and mine didnt sink too much, followed recipe to a T, thanks!!!
Sylvia says
I can’t wait to try these for my best friends baby shower! She has a terrible gluten allergy, so I’m sure these will work just perfectly for her. I was looking for peanut butter cupcakes and these just look divine! Can’t wait to try them. Kudos.
-Sylvia
Digital Kitchen Scale
colormepink says
I’ve made these twice now- full size and mini. The mini baked in 13 to 15 minutes and sank a bit. The second batch was made with peanut butter in the bottom of the jar that was thicker (my kids refuse to stir in the oil). This stiffer peanut butter resulted in practically no sinking.
Tonia says
I made these with almond butter instead of peanut butter and with slivered almonds instead of peanuts and they turned out amazing! The batter was a bit runny so the chocolate chips sank to the bottom of the cupcake…but it was a nice surprise to bite into the cupcake and see all the chocolate chips at the bottom. My kids loved them…and the leftover icing we used to dip fresh strawberries with! Excellent recipe!!
Kara in China says
Thank you, thank you, thank you! I live in China, so it is impossible for me to find all the unusual flours in most GF recipes. (I’ve even struggled to find rice flour — go figure) Life has been a little rough as a celiac in a country where that is unheard of. I couldn’t believe it when I looked at the ingredient list on this recipe!
I substituted honey for agave, and I made mine in mini muffin tins. I don’t know whether it was the honey or the fact that I overbaked them a bit, but mine didn’t sink.
I’m going to leave them “naked” and eat them as muffins. I almost cried when I pulled the first one out of the pan and saw the beautiful soft inside! I will be making these many more times!
Karen says
Just pulled a batch out of the oven, didn’t even wait to frost them or let them cool off before I tried one. Oh what heaven! Thank you – as Mia said you work very hard and the results definitely show!
DeAnna says
Adding an egg white might help prevent the sinking.
Ruth J. Hirsch says
Hooray Elana!
It occurred to me that we have in you the One Woman Artist– Food Artist– doing the work of a Gluten Free Cooks Illustrated. Which has a whole team.
Thank you for your great care and recipe testing.
I loved your Cupcake Oddessy. And your musings as you go along. Thank you for all the sharing.
I have a wonder and a wish.As someone who is not now– but once was fat/chunky/chubby/Rubenesque, you get the idea– I am so aware of Almond Flour treats, which I LOVE as on the calorie dense side. And it is so much fun to be able to eat more-than-one of yum things.
I wonder if you would consider doing some Meringues. Sweet meringues, savoury ones. Ones with local eggs, ones using Eggology or other liquid whites. It would be so appreciated. We used to get meringues when I was a kid. I have tried doing them sans sugar. One batch, sweetened mostly w raisins and cinnamon– was quite good. Could not replicate. Tried savoury, with some parm cheese. Sort of work as a cracker–made on a parchment covered cookie sheet and cut up. I need some actual recipe help here.
Please. Please please please!
thanks,
Ruth
teresa says
Peanuts have aflatoxins, why not use almonds?