Best 2 Gluten Free Peanut Butter Cupcakes With Chocolate Frosting Recipes

If you're craving a sweet and indulgent treat that caters to your gluten-free lifestyle, look no further than these delectable Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting. These cupcakes are a symphony of flavors and textures, sure to satisfy your sweet tooth and leave you wanting more.

The moist and fluffy gluten-free chocolate cupcakes are the perfect base for the creamy, dreamy peanut butter frosting. The frosting is made with real peanut butter, giving it a rich and nutty flavor that pairs perfectly with the chocolate. Topped with a drizzle of chocolate ganache, these cupcakes are an explosion of flavors and textures that will tantalize your taste buds.

This recipe also includes instructions for making a dairy-free version of the frosting, ensuring that everyone can enjoy these delightful cupcakes. Whether you're gluten-free by choice or necessity, these cupcakes are a must-try for anyone who loves the classic combination of peanut butter and chocolate.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN-FREE PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING

Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting image

Light and flavorful cupcakes are topped with a classic buttercream chocolate frosting for a quintessential snack or dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 12

Number Of Ingredients 15

Ingredients

1 1/4 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup butter, softened
1/3 cup creamy peanut butter
1 teaspoon gluten-free vanilla
2 eggs
1/2 cup milk
3 tablespoons butter, softened
1 1/2 oz unsweetened baking chocolate, melted and cooled
1 1/2 cups powdered sugar
1/2 teaspoon gluten-free vanilla
1 to 2 tablespoons milk

Steps:

Heat oven to 350°F for shiny aluminum pan, 325°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.
In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.
To make Chocolate Frosting, in medium bowl, beat 3 tablespoons softened butter and chocolate until blended. Add powdered sugar, 1/2 teaspoon vanilla and enough milk until smooth and spreadable.

Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 27 g, TransFat 0 g

CHOCOLATE-PEANUT BUTTER PIE

Chocolate-Peanut Butter Pie image

Passion for pie but not for the traditional preparation? This easy-press cereal crust makes pie-making a snap!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h20m

Yield 9

Number Of Ingredients 6

Ingredients

3 cups Multi-Bran Chex™ cereal
3 tablespoons butter or margarine
1 tablespoon peanut butter
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
2 cups milk
1/4 cup peanut butter

Steps:

Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 15 g, TransFat 0 g

Tips:

To make sure your cupcakes are perfectly gluten-free, use certified gluten-free flour and baking powder.
For a richer peanut butter flavor, use a natural peanut butter that contains only peanuts and salt.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
To prevent the cupcakes from sticking to the pan, grease and flour the muffin cups before filling them with batter.
Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking will make them dry.
Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
For a neater frosting job, use a piping bag or a ziplock bag with the corner snipped off.

Conclusion:

These gluten-free peanut butter cupcakes with chocolate frosting are a delicious and easy-to-make treat that everyone will love. They're perfect for any occasion, whether it's a birthday party, a potluck, or just a sweet snack. With their moist and fluffy texture, rich peanut butter flavor, and decadent chocolate frosting, these cupcakes are sure to be a hit. So next time you're craving something sweet, give this recipe a try. You won't be disappointed!