These vegan gluten free chocolate peanut butter cupcakes are moist and fluffy and have that tasty flavor combination everyone loves. Peanut butter frosting tips included.
recipe originally published June 30, 2011
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Why everyone loves these chocolate peanut butter cupcakes
These gluten free chocolate peanut butter cupcakes are that classic flavor combination everyone loves. Is there a better combination than rich chocolate and salty peanut butter?
We love this combo, as evidenced by these crispy chocolate peanut butter balls, this luxurious truffle pie, and this quick and easy chocolate fudge recipe that has peanut butter swirled through it...
Perfect for birthdays, summer potlucks, and a random Friday night dessert, these rich chocolate cupcakes are the dessert choice everyone loves.
Tips for making cupcakes
- Mix cupcake batter by hand until just combined with no dry bits left, do not over mix. Using a stand mixer, hand mixer or blender may over mix the batter, and this is still a thing with gluten free flours. Over mixing causes dense cake.
- Whether measuring by weight or cups, spoon the flours into the measuring container instead of scooping into the cup. Never pack the flour into the cup.
Best peanut butter to use in frosting
I think I know why that one cupcake shop flattens their frosting. Because frosting cupcakes is difficult. Well, frosting cupcakes is easy, unless you want them to look pretty. Ha!
I love a tall fluffy frosting, which I get with this peanut butter frosting recipe. I still haven't mastered the bakery style frosting look, but I am happy with these results and nobody complains when I make them cupcakes.
My favorite peanut butter to use for a stiff frosting is not the natural peanut butter with the oil on top that you need to stir in... it is the smooth peanut butter like a Skippy or Jif or even an almond butter like Barney Butter. Any of those classic nut butters that do not have the oil on top work best, in my frosting making opinion. My favorite creamy peanut butter does have a natural version, but it is still creamy, not oily.
If you would rather use a more natural peanut butter that possibly has a thinner, more oily consistency, combine it with the powdered sugar first, mixing to a crumbly texture. Consider reducing the amount of butter, adding it one tablespoon at a time to reach your desired frosting consistency. A natural / thinner peanut butter might produce a less stiff frosting.
Cacao powder vs cocoa powder
Many define cacao as the raw, unroasted version of cocoa. Cacao is not truly raw, but fermented then roasted at a much lower temperature than cocoa powder, retaining more of the nutritional value.
Richer in deep flavor and beneficial flavonoids, cacao can be more bitter than cocoa. My favorite cacao flavonoid benefit is the purported mood boosting properties. Chocolate makes people happy, this I know for sure.
Cocoa is less bitter because of the higher roasting temperatures and longer roasting times. Dutch process cocoa is treated with alkali, further reducing acidity.
Cacao and cocoa powders can be used interchangeably in recipes.
For more interesting information, read this cacao scientist's summary on cacao vs cocoa.
Best neutral oil for baking
Neutral oils are those with very little flavor. The best oil for baking is a vegetable oil like an organic canola. Vegetable oil has no detectable flavor and remains stable at baking temperatures.
I choose the organic oils in tin or glass bottles, and store them in a dark cabinet.
How long do these cupcakes last?
My rule for maximum flavor and freshness is to enjoy these cupcakes within three days, if they even last that long.
Store in a glass container with a tightly fitting lid in the refrigerator.
Did you make these chocolate peanut butter cupcakes?
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Chocolate Peanut Butter Cupcakes
These cupcakes are moist and fluffy and have that tasty flavor combination everyone loves.
Ingredients
Chocolate Cupcakes
- 1 ¼ cups gluten free 1:1 flour
- 1 cup super fine gluten free oat flour
- â…” cup vegan granulated sugar
- â…“ cup dark brown sugar
- ½ cup cacao powder or cocoa powder (not Dutch, see notes)
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup dairy free milk
- 1 teaspoon apple cider vinegar
- ½ cup club soda
- ½ cup applesauce
- 2 tablespoons vegetable oil
- 1 tablespoon pure vanilla extract
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- ½ cup dairy free butter, softened
- 2 teaspoons pure vanilla extract
- dairy free milk, if needed to thin
Instructions
Preheat oven to 325° F. Line a muffin tin with cupcake liners.
Chocolate Cupcakes
- In the jar of a high speed blender, add the flours, sugars, cacao, baking powder, and salt. Pulse / blend to combine. You can also use a stand mixer, hand mixer, or a bowl and spatula.
- Add the milk, applesauce, oil and vanilla to the dry ingredients. Blend / mix to a smooth consistency.
- Pour the batter into the muffin tin and transfer to the preheated oven.
- Bake at 325° F for 18 minutes.
- Check cupcakes at 18 minutes by inserting a toothpick in the center. If more baking time is needed, bake for 1-2 minutes at a time until the inserted toothpick comes out clean.
- Cool cupcakes completely before frosting.
Peanut Butter Frosting
- In a stand mixer or large mixing bowl and a hand mixer, beat together peanut butter and butter until light and fluffy.
- Add in the powdered sugar in half cup increments until the frosting comes together.
- Transfer frosting to a piping bag and frost the cupcakes.
Notes
Tips for making cupcakes
- Mix cupcake batter by hand until just combined with no dry bits left, do not over mix. Using a stand mixer, hand mixer or blender may over mix the batter, and this is still a thing with gluten free flours. Over mixing causes dense cake.
- Whether measuring by weight or cups, spoon the flours into the measuring container instead of scooping into the cup. Never pack the flour into the cup.
Best peanut butter to use in frosting
My favorite peanut butter to use for a stiff frosting is not the natural peanut butter with the oil on top that you need to stir in... it is the smooth peanut butter like a Skippy or Jif or even an almond butter like Barney Butter. Any of those classic nut butters that do not have the oil on top work best, in my frosting making opinion. My favorite creamy peanut butter does have a natural version, but it is still creamy, not oily.
If you would rather use a more natural peanut butter that possibly has a thinner, more oily consistency, combine it with the powdered sugar first, mixing to a crumbly texture. Consider reducing the amount of butter, adding it one tablespoon at a time to reach your desired frosting consistency. A natural / thinner peanut butter might produce a less stiff frosting.
Cacao powder vs cocoa powder
Many define cacao as the raw, unroasted version of cocoa. Cacao is not truly raw, but fermented then roasted at a much lower temperature than cocoa powder, retaining more of the nutritional value.
Richer in deep flavor and beneficial flavonoids, cacao can be more bitter than cocoa. My favorite cacao flavonoid benefit is the purported mood boosting properties. Chocolate makes people happy, this I know for sure.
Cocoa is less bitter because of the higher roasting temperatures and longer roasting times. Dutch process cocoa is treated with alkali, further reducing acidity.
Cacao and cocoa powders can be used interchangeably in recipes.
For more interesting information, read this cacao scientist's summary on cacao vs cocoa.
Best neutral oil for baking
Neutral oils are those with very little flavor. The best oil for baking is a vegetable oil like an organic canola. Vegetable oil has no detectable flavor and remains stable at baking temperatures.
I choose the organic oils in tin or glass bottles, and store them in a dark cabinet.
How long do these cupcakes last?
My rule for maximum flavor and freshness is to enjoy these cupcakes within three days, if they even last that long.
Store in a glass container with a tightly fitting lid in the refrigerator.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 317Total Fat: 13gSodium: 219mgCarbohydrates: 38gFiber: 4gSugar: 23gProtein: 6g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Lisa says
Congrats on Gojee!
The cupcakes look amazing---I am definitely a fan of surprise middles...and the peanut butter/chocolate combo. Dense and chocolate-y....mmmmm!
Love your pics, as usual. Hope you have a fabulous day, Kristina 🙂
Gina says
Oh my word. Love this combo!
No butter in the frosting? Interesting! I use butter in my PB frosting but would love to cut it out 🙂
spabettie says
hi Gina! yep, I this was kindof an experiment... I even had earth balance in the fridge, I just wanted to try it, and it worked! I just kept adding and stirring (thus the no measurements...) and got it to a great consistency! it stayed firm and in peaks, and was TASTY! 😀
Samantha says
When you say can of pumpkin what size are you describing??? Want to make these for my birthday this week!
- Samantha
http://flavorator.blogspot.com/
spabettie says
Hi Samantha - sorry, I'm going to edit the recipe & add the size, so thank you! the small / "normal" size of pumpkin - I think they are 15 ounces?
Jackie D says
These look good....just wondering what "ap flour" is though?
spabettie says
Hi Jackie! sorry, ap is all purpose flour 🙂
Jackie D says
Thanks! 🙂
Erin @ The Speckled Palate says
You gluten free bakers make me so happy... and wish I could find gluten-free flour in my supermarkets so I could join in on the fun y'all are having with these!
These cupcakes not only look beautiful, but the ingredient list makes me want to give them a shot. Thanks for sharing!
spabettie says
thanks, Erin! you cannot find any gluten free flours? I'm so sorry... you could make almond flour / almond meal from raw almonds if you have a food processor...
Erin @ The Speckled Palate says
I hadn't seen any in the stores around here, and when I went grocery shopping last week, I stumbled upon some! So that's good to know... and it's also good to know about the almond flour/meal from the raw almonds with a food processor.
Thanks!
spabettie says
oh, GOOD, I'm so glad it's available to you! but yes, pretty easy to make your own too 😀 (the almond meal is not as fine as flour, but it's useful for many things!)
janetha @ meals & moves says
Those are gorgeous! And the pairing of peanut butter and chocolate is a timeless classic.
spabettie says
thanks, Janetha! 😀 nothing beats choc + pb, right? hope you guys have a great holiday weekend!!
Tiff @ Love, Sweat, and Beers says
PB n' Chocolate? What's not to love? 🙂 Have a good weekend.
spabettie says
thanks, Tiff - you too, enjoy the holiday!
brandi says
that filling looks perfect!
spabettie says
thanks, Brandi! it was just plain peanut butter for the filling - Mmm! 😀
Tara Burner says
Oh my lord those look sooooooooooooooo good!
now I want chocolate peanut butter!!!
spabettie says
hi Tara! thank you... they were pretty epic and made the birthday boy happy 😀 hope you have a great holiday weekend! <3
Dorry says
OK, first of all (!!), those cupcakes look so amazing and they are GF & vegan! You're a genius, my friend, so it's no surprise to me that you are part of something fresh and new with other amazing cooks and recipe creators. I'm so excited for you and Gojee! What a fun name, too. 🙂 xoxo
spabettie says
isn't gojee a fun name? I thought so too... 😀 thanks for the shout out on my cupcakes today - very sweet. Happy Birthday to Bird-Dad. hope you all have a great holiday weekend! xo