Ham and cheese, Brad and Angelina, skinny jeans and boots. Like these other famously fabulous duos, peanut butter and chocolate are a match-made in heaven. In this divine cupcake recipe, you get a double dose of chocolate and a peanut butter icing. Made with oat and almond flours, these are fluffy, flavorful and can be made gluten free.
When someone does me a favor, I thank them with a big batch of warm-your-heart-and-fill-your-belly jazzy treats. These cupcakes were made with pure love and taste like they were sent from chocolate-peanut-butter angels. They are truly divine!
Divine Double-Chocolate & PB Cupcakes
1 cup oat flour
1 cup almond flour
1 tsp. baking powder
1/2 cup cocoa powder
a pinch of salt
3 whole eggs
1/2 cup coconut oil, melted
1/2 cup coconut sugar
1/2 cup honey
1 tsp. vanilla extract
1/4 cup unsweetened chocolate almond milk
1 cup creamy peanut butter
1/2 cup chocolate chips
1. Preheat oven to 350 degrees F.
2. In a food processor, mix all ingredients together except peanut butter and chocolate chips.
3. Fill muffin pan with liners and divide batter among cups.
4. Spoon peanut butter over each cupcake.
5. Sprinkle chocolate chips on top (hence the double chocolate).
6. Bake for 10 minutes, or until a toothpick inserted comes out clean.
Let the cupcakes cool on a wire rack. And try to remember: sharing is caring!
Bonus tip: To reduce the calories even more, try this recipe with powdered peanut butter. In a separate bowl, mix the powdered PB with water before spreading over the cupcakes.