Gluten-Free Chocolate Peanut Butter Cupcakes
These Gluten-Free Chocolate Peanut Butter Cupcakes combine rich almond flour chocolate cake with a creamy peanut butter frosting made from sweet potatoes, coconut milk, and natural peanut butter. Easy to make with wholesome ingredients like maple syrup and cocoa powder, they’re the perfect treat for any occasion.
These Gluten-Free Chocolate Peanut Butter Cupcakes bring together the perfect balance of rich chocolate and creamy peanut butter, making them a must-try treat. With simple, wholesome ingredients like almond flour, coconut milk, and natural peanut butter, this recipe offers an easy way to create delicious cupcakes right at home.
As a home cook who loves sharing reliable, flavorful recipes, I’ve made sure this one is easy to follow, with time-saving techniques and the best ingredients. These cupcakes stand apart from others with their smooth peanut butter frosting and perfectly moist chocolate cake, making them ideal for any occasion. Whether it’s a celebration or an afternoon snack, these cupcakes will quickly become a favorite in your kitchen.
Why You’ll Love This Gluten-Free Chocolate Peanut Butter Cupcake Recipe:
- Rich Chocolate Flavor: These cupcakes are made with cocoa powder and almond flour, creating a deliciously rich and chocolatey treat.
- Creamy Peanut Butter Frosting: The frosting is made from natural ingredients like sweet potatoes and coconut milk, offering a smooth, creamy topping.
- Naturally Sweetened: Maple syrup and coconut sugar add natural sweetness without the need for refined sugar.
- Gluten-Free Goodness: Almond and tapioca flour make these cupcakes the perfect gluten-free indulgence, with a moist and tender texture.
Ingredients & Substitutions
Here is everything you need to make the best chocolate cupcakes with peanut butter frosting recipe:
Sweet Potatoes: You can swap sweet potatoes with butternut squash or pumpkin puree for a similar creamy texture and flavor.
Coconut Milk: You’ll need to use canned coconut milk so you can separate the solid part of the milk.
Maple Syrup: Honey or agave syrup works well as a substitute for maple syrup in both the frosting and the cake batter.
Peanut Butter: Almond butter, cashew butter, or sunflower seed butter are great alternatives for the frosting if you’re avoiding peanuts.
Vanilla Extract: You can swap vanilla extract with almond extract or even hazelnut extract for a different flavor profile.
Almond Flour: You can substitute with another nut flour.
Cocoa Powder: Unsweetened cacao powder or carob powder can replace cocoa powder for a different take on the chocolate flavor.
Tapioca Flour: You can use arrowroot powder or cornstarch instead of tapioca flour in this recipe without affecting the texture too much.
Coconut Sugar: If you don’t have coconut sugar, brown sugar or regular granulated sugar can work as a substitute, though they may add more sweetness.
Extra Light Olive Oil: Substitute with melted coconut oil, avocado oil, or even vegetable oil if needed.
How to Make My Gluten-Free Chocolate Peanut Butter Cupcakes
Step 1: Steam the Sweet Potatoes
Peel and chop two medium-sized sweet potatoes. Steam them until fork tender. Allow to cool before making frosting.
Step 2: Make the Frosting
Combine all the frosting ingredients in a food processor. Mix on high speed until all the ingredients are smooth and well combined. Transfer the frosting to a bowl and store it in the fridge until you’re ready to frost the cake. The frosting can be made ahead of time and stored in the fridge if needed.
Step 3: Mix the Dry Cake Ingredients
Add all the dry cake ingredients (almond flour, cocoa powder, tapioca flour, coconut sugar, baking powder, and salt) to a bowl. Mix with a whisk to break up any clumps.
Step 4: Mix the Wet Cake Ingredients
In a separate mixing bowl, combine all the wet ingredients (eggs, oil, maple syrup, vanilla, and apple cider vinegar). Mix with a whisk until all the eggs are well-combined.
Step 5: Combine the Wet & Dry Ingredients
Pour the dry ingredients into the bowl with the wet ingredients and mix with a whisk until well combined.
Step 6: Pour into Muffin Pan
If using my favorite silicone muffin pan, you will not need cupcake liners.
Line your muffin tin with cupcake liners and lightly spray with non-stick cooking spray. Pour the batter into the cups three-fourths to the top.
Bake at 350ºF for 25 minutes or until a toothpick comes out clean. Allow them to cool on the counter before frosting.
Step 7: Apply the Frosting Swirls
Insert a jumbo star frosting tip into a pastry bag and fill it with the frosting. Create a frosting swirl in the center of the cupcake by gently pushing the frosting in a circular shape and then gradually moving to the swirl’s center and lifting it to create a peak.
OPTIONAL:
Drizzle warm peanut butter across the cupcake. Repeat with melted chocolate. You can make a simple drizzle with 1/4 cup of chocolate chips and 1 teaspoon of coconut oil. Finish with sprinkles.
Expert Recipe Tips
Cooling Time: Make sure the sweet potatoes are fully cooled before blending into the frosting to avoid a runny consistency.
Cupcake Liners: If using silicone muffin pans, you can skip the liners as they release the cupcakes easily.
Frosting: You can make the frosting ahead of time and store it in the fridge until you’re ready to use.
Delicious Serving Suggestions
- For a Party: Serve these cupcakes on a dessert platter alongside fruit and other gluten-free treats for a party or celebration.
- Drizzle with Caramel Sauce: Add a drizzle of homemade caramel sauce for extra decadence.
- With Coffee or Tea: Pair with a warm cup of coffee or tea for an afternoon snack or dessert.
- Topped with Extra Peanut Butter: Drizzle more warmed peanut butter on top for added richness.
- For Birthdays: Decorate with sprinkles or birthday candles for a fun celebration treat.
- As a Gift: Wrap them in decorative boxes for a thoughtful homemade gift.
- Add Some Crunch: Top with crushed peanuts or chocolate chips for extra texture.
Do you love peanut butter? Check out more of my easy and nutritious peanut butter recipes:
Gluten-Free Chocolate Peanut Butter Cupcakes
Ingredients
Peanut Butter Frosting:
- 1-1/2 cups steamed and cooled cubed sweet potatoes
- 1/2 cup coconut milk (the solid part)
- 1/4 cup maple syrup
- 1/4 cup creamy natural peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Cake:
- 4 eggs
- 3 tablespoons oil (extra light olive oil is my fave)
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 2/3 cup almond flour
- 1/2 cup cocoa powder
- 1/4 cup tapioca flour
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
Instructions
Peanut Butter Frosting:
- Peel and chop two medium-sized sweet potatoes. Steam them until fork tender. Allow to cool before making frosting.
- Combine all the frosting ingredients in a food processor. Mix on high speed until all the ingredients are smooth and well combined. Transfer the frosting to a bowl and store it in the fridge until you're ready to frost the cake. The frosting can be made ahead of time and stored in the fridge if needed.
- Add all the dry cake ingredients (almond flour, cocoa powder, tapioca flour, coconut sugar, baking powder, and salt) to a bowl. Mix with a whisk to break up any clumps.
- In a separate mixing bowl, combine all the wet ingredients (eggs, oil, maple syrup, applesauce, vanilla, and apple cider vinegar). Mix with a whisk until all the eggs are well-combined.
- Pour the dry ingredients into the bowl with the wet ingredients and mix with a whisk until well combined.
- If using my favorite silicone muffin pan, you will not need cupcake liners.Line your muffin tin with cupcake liners and lightly spray with non-stick cooking spray. Pour the batter into the cups three-fourths to the top.Bake at 350ºF for 25 minutes or until a toothpick comes out clean. Allow them to cool on the counter before frosting.
- Insert a jumbo star frosting tip into a pastry bag and fill it with the frosting. Create a frosting swirl in the center of the cupcake by gently pushing the frosting in a circular shape and then gradually moving to the swirl's center and lifting it to create a peak. OPTIONAL:Drizzle warm peanut butter across the cupcake. Repeat with melted chocolate. You can make a simple drizzle with 1/4 cup chocolate chips and 1 teaspoon coconut oil. Finish with sprinkles.
Video
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
