These chocolate peanut butter cupcakes are made from mixture of almond and tapioca flour! They are chocolatey, super soft, extra fluffy and perfect to whip up for a yummy treat.
Chocolate peanut butter cupcakes
If you’re a peanut butter lover like me, you don’t want to miss out on these chocolate peanut butter cupcakes.
The combination of the chocolate cupcake base with the creamy peanut butter frosting is AH-MAZING.
These cupcakes are definitely my favorite dessert recipe. Oops, did I just say that?
Since these cupcakes are made with wholesome ingredients, they make you feel better about indulging in a yummy treat, or maybe 3!
Below you’ll find the list of ingredients needed to whip up these almond flour cupcakes.
Ingredients needed for the best chocolate cupcakes
You will need the below ingredients to make these chocolate peanut butter cupcakes.
- Blanched almond flour, tapioca flour, and cocoa powder are the three main flours used.
- Coconut sugar is a great all natural sweetener. I love buying this kind from amazon!
- Baking soda will help puff up these cupcakes.
- Just a pinch of salt to help enhance the flavor.
- Eggs will help bind all the ingredients together.
- Almond milk adds liquid and moisture to these cupcakes.
- Refined coconut oil also helps add moisture and texture to these cupcakes. I recommend using refined coconut oil as it is neutral in taste and smell.
- Maple syrup is another great all natural sweetener that is used in these cupcakes.
- Vanilla extract helps enhance the flavor.
- Just a teaspoon of lemon juice to react with the baking soda to help puff up these cupcakes.
Ingredients needed for peanut butter frosting
You will need the below ingredients to make these easy peanut butter frosting!
- Firstly, you’ll need creamy all natural peanut butter. Using chunky peanut butter will mess with the texture of the frosting.
- Secondly, you’ll use either coconut oil or butter. I prefer using butter but both options will work. If you use coconut oil, the frosting will harden once the coconut oil cools. So, make sure the icing is warmed for an easy spreading process!
- Lastly, powdered sugar is added to help add thickness to this icing. We will be using 1 3/4 cups!
Tips for making this recipe
To start, the chocolate cupcake base is incredible. The batter will be very thin which is ok! It results in super fluffy and soft cupcakes that are rich in chocolate flavor.
The peanut butter frosting is the icing on the cake, literally! It is full of all natural, real, and creamy peanut butter. This frosting starts with melted butter or coconut oil. Then will add the peanut butter!
The final ingredient in the frosting is powdered sugar. Powered sugar will add structure, thickness, and sweet flavor to the frosting.
How to store these almond flour cupcakes
If the almond flour cupcakes are not all consumed in one sitting LOL, you can store them in an airtight container in the fridge for up to a week.
Additionally, they can be stored in the freezer for up to two months. Simply let them thaw at room temperature, or you can defrost them in the microwave.
Other gluten free dessert recipes you’ll love
If you love these chocolate peanut butter cupcakes, make sure to check out some of my other gluten free recipes below!
Did you try these chocolate peanut butter cupcakes?
If you made these cupcakes, I would really appreciate a rating and a review below!
You can also find me on Instagram. I would love to see what you make! Snap a picture and tag me @braesbites.
Best Chocolate Peanut Butter Cupcakes
Ingredients
- 1 ⅔ cups blanched almond flour
- ⅓ cup tapioca flour
- ⅓ cup cocoa powder
- ½ cup coconut sugar
- ¾ tsp baking soda
- ¼ tsp salt
- 3 eggs
- ½ cup almond milk
- ¼ cup coconut oil OR butter melted and cooled
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp lemon juice
Peanut Butter Frosting
- ¾ cup creamy peanut butter
- ½ cup butter OR coconut oil softened, still solid
- 1 ¾ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees and grease your cupcake tins.
- Combine the almond flour, tapioca flour, cocoa powder, coconut sugar, baking soda and salt in a large bowl. Mix and set aside.
- In another large bowl beat the eggs, almond milk, coconut oil, maple syrup, vanilla, lemon juice with a hand mixer.
- On low speed, add in the dry flour ingredients until smooth.
- Scoop the batter into 12 cupcake tins and bake for 17-20 minutes.
- Remove cupcakes from the oven and wait 10 minutes before removing them from the tins.
- To prepare the frosting, combine the peanut butter and softened butter in a medium bowl. Then stir in the powdered sugar. Mix until smooth. Once your cupcakes have cooled, cover them in icing and enjoy!
Outstanding!!! Couldn’t get enough of these. I tried my first PB chocolate cupcake and instantly had a nostalgic feeling of my favorite childhood birthday parties. THE BEST PART of these cupcakes is how delicate they are on your stomach. Personally, sugary cupcakes usually lead to an upset stomach. I ate 5 over the course of 2 days and not once did they repeat on me!!
Wow thanks so much Mike! I am so glad you are loving these cupcakes as much as I do!