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Peanut Butter Dream Cupcakes (naturally sweetened version)


  • Author: Lila Ruth
  • Prep Time: 40 min
  • Cook Time: 25 min
  • Total Time: about an hour
  • Yield: 12 cupcakes 1x
Scale

Ingredients

  • FOR THE CUPCAKES:
  • 2 cups almond flour (Bob’s Red Mill)
  • 1/4 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder (Hain brand is grain-free)
  • 6 squares (1.5 oz) Unsweetened Baker’s Chocolate
  • 1/2 cup honey
  • 1/2 cup milk or coconut milk (full fat).
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 tablespoon apple cider vinegar
  • PEANUT BUTTER FILLING:
  • 6 tablespoons egg white powder or egg white protein powder.
  • 1/8 teaspoon salt
  • 2 1/2 tablespoons peanut butter
  • 1/2 cup butter (slightly softened)
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • CHOCOLATE SHELL:
  • 4 ounces Unsweetened Baker’s Chocolate (16 pieces)
  • 4 tablespoons coconut oil
  • 2 tablespoons maple syrup

Instructions

  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, whisk together almond flour, cocoa powder, baking soda and baking powder.
  3. In a separate microwave safe bowl, melt just 6 squares of Baker’s chocolate in the microwave at 30 second intervals. (Alternatively, you may use a double broiler)
  4. When chocolate is melted and smooth, stir in honey until combined. Slowly blend in coconut milk and vanilla.
  5. Pour chocolate mixture over dry mix and combine thoroughly. Blend in eggs and apple cider vinegar.
  6. Scoop batter into cupcake liners 2/3 of the way full. Bake for about 25 minutes at 350 degrees. Cool cupcakes completely on wire rack.
  7. FOR THE PEANUT BUTTER FILLING:
  8. In a medium sized bowl, whisk together egg white powder and salt. Add in butter, peanut butter, honey + vanilla extract. Blend with hand mixer until smooth. Set aside.
  9. FOR THE CHOCOLATE SHELL:
  10. In a microwave safe bowl, melt 4 oz of Baker’s chocolate in the microwave at 30 second intervals (stirring chocolate each time). (Alternatively, you may use a double boiler).
  11. When chocolate is melted, slowly add in coconut oil 1 tbsp at a time and stir until smooth. Then pour in your 2 tbsp of maple syrup, stir again until smooth. Set aside.
  12. DECORATING YOUR CUPCAKES:
  13. Place your peanut butter filling into a large ziplock bag and cut an inch off the corner tip. Pipe a large dollop of peanut butter filling onto each of your cooled cupcakes. Place them in the freezer for 10 minutes, this will allow frosting to harden a bit.
  14. After removing your cupcakes from the freezer, hold one over the bowl of chocolate at an angle and spoon chocolate mixture over the peanut butter filling on all sides until covered. Allow excess to drip off.
  15. Place your cupcakes onto a large plate and back into the freezer for 10 minutes, allowing the chocolate to harden. Once it has solidified, remove from freezer and serve. Chocolate will maintain it’s structure and will not melt at this point unless room temperature exceeds 75 degrees.
  16. Serve and enjoy! Store leftovers in an airtight container.

Keywords: grainfree, glutenfree, dairyfree, peanutbutter, cupcakes, chocolate, highhat