Best Chocolate Peanut Butter Cupcakes
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.
Servings: 12
Calories: 202kcal
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!