Whew! That title is a mouthful!
I am SO excited to be bringing you all this recipe! It is officially, the first ever Gluten Free dessert on Little Miracles!
These cupcakes are little pillows of chocolatey goodness! So moist and light, that I really don’t think I’ll be going back to regular chocolate cupcakes anytime soon! I’m serious!
These are so incredibly moist! Four cupcakes are definitely not enough!
I am going to keep working on these and try to make them refined sugar free, but this recipe is definitely a keeper!
Super simple too! You just need two bowls, one to mix all the dry ingredients, one for all the wet ingredients except for the coffee. Bake for about 12 minutes and voilà!
You’ll be biting into moist, chocolatey goodness in just minutes!
The peanut butter buttercream frosting complements the chocolate cupcake perfectly, but you can top it with ganache or whipped cream, whatever you prefer!
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all!♥
Small batch gluten-free chocolate cupcakes with a silky peanut butter frosting
- 1/3 + 2 cup+ tbsp Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 4 tsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup granulated sugar
- 4 tsp vegetable oil
- 1/4 tsp vanilla extract
- 1/3 cup buttermilk room temperature
- 2 tbsp freshly ground black coffee
- 1/4 cup peanut butter smooth
- 4 tbsp butter room temperautre
- 10 tbsp confectioners' sugar sifted
- 1 tbsp milk room temperature
Preheat oven at 180ºC/350ºF. Place cupcake liners in muffin pan.
In a large bowl, mix all the dry ingredients together until well combined.
In a smaller bowl, whisk together the vegetable oil, vanilla, and buttermilk. Make a well in the center of the dry ingredients and pour in the combined wet ingredients. Gently whisk together.
Pour in the brewed coffee and combine.
Pour the batter into the cupcake liners/pan and bake for about 17 minutes, but check with a tester before pulling out of the oven. Keep an eye on them 14 minutes onwards.
Cool completely before icing.
In a large mixing bowl, whip peanut butter, and room temperature butter until smooth.
Add in the sugar, one tablespoon at a time.
Add the milk and whisk until smooth.
Place in the refrigerator until ready for use. Using a spatula, spoon into a piping bag and decorate with the desired tip.