I used to think that carrot cake was my all time favorite cake – until I made these. These gluten-free, grain-free cupcakes taste like a peanut butter cup. Let me repeat that.
These cupcakes taste like a peanut butter cup.
Peanut butter and chocolate are my weakness. I simply have no defense against them. Every now and again, it’s nice to give in 🙂
I’m not going to lie to you – these cupcakes require a little bit of work. You’ve got to core them and make a filling and an icing, not to mention bake the cupcakes. But it’s well worth it, I assure you!
For this recipe, you will need:
1/4 c. + 3 T. almond flour
3/4 c. + 2 T. coconut flour
1/2 c. potato starch
1/2 t. baking powder
1 1/2 t. baking soda
1/2 c. palm sugar
1/2 t. salt
1/2 c. maple syrup (the real deal, dark amber)
3/4 c. unsweetened coconut milk
3/4 c. canola oil or grapeseed oil
3 T. vanilla
For the icing and filling, you will need:
4 3/4 c. powdered sugar
7/12 c. ghee (i.e. 1/4 c. and 1/3 c.)
7/12 c. palm oil shortening
2 T. vanilla
6 T. dutch cocoa powder
1 1/2 t. salt
6 T. PB2 or sunflower seed butter
1/4 – 1/3 c. unsweetened coconut milk or almond milk
This recipe makes 16 cupcakes.
Preheat the oven to 325 degrees F. Line cupcake pans with paper cups.
In a large mixing bowl, combine the almond flour, coconut flour, potato starch, baking powder, baking soda, salt, and palm sugar and blend.
Next, add the oil, coconut milk, and maple syrup and blend until well mixed.
Add the vanilla extract and mix for another minute.
Fill the cupcake liners about 3/4 of the way.
Allow the cupcakes to cool completely on a wire rack in the pan.
While the cupcakes are cooling, you can make your filling and icing.
Making icing is a bit of an art. It requires the perfect ratio of fat to sugar to milk.
For the peanut butter (or sunflower butter) filling, add 1/4 c. of ghee and 1/4 c. of palm oil shortening to a large mixing bowl. Add 1 t. of vanilla and 1/2 t. of salt.
Mix on medium-high speed until the mixture is creamy.
Add 6 T. of PB2 (or sunflower butter) and about 1/4 c. of coconut milk and blend thoroughly. If you’re using sunflower butter, you don’t need to add the extra milk here – ignore the 1/4 c. of coconut milk. Next, add 1 c. powdered sugar. Before adding more sugar, add a T. or so of coconut milk to get the filling to a nice creamy consistency. Add another 1 c. of powdered sugar and blend. Here’s where the icing “art” comes in – adjust your consistency by adding more milk in 1 t. – 1 T. increments. If you over do it with the milk, no worries – just add a bit more sugar.
Using a small spoon or cupcake corer, remove a inch diameter core of cupcake. Don’t go too deep, or you’ll end up with filling squeezing out of the bottom of your cupcake. Don’t go too shallow or you won’t have enough filling. About 2/3 of the way into the cupcake should suffice. I like to save the cupcake cores – kids love them. Think donut holes-ish. Yum 🙂
Place the filling into an icing bag (we’re fancy in my household ;-), so Ziploc bags substitute for icing bags). Pipe the filling into the holes of the cupcakes, being careful not to overfill. Set aside.
Finally, make your chocolate icing. This chocolate icing is pretty rich, so a little goes a long way.
In a large mixing bowl, add 1/3 c. ghee and 1/3 c. palm oil shortening, 1 t. vanilla, and 1/2 t. salt. Just as before, cream.
Add 6 T. of dutch cocoa powder and mix well.
Alternate adding about 1 c. of powdered sugar and 1 – 2 T. of milk until 2 3/4 c. of sugar have been incorporated into the icing. You will probably end up having added about 1/4 c. of milk.
You’ll know the icing is the right consistency when it is smooth, but holds to the mixing paddle (or beater).
Using a knife, ice each cupcake with about 2 t. of the chocolate icing.
Time to enjoy these deliciously rich treats!