Tuesday, May 28, 2013

Peanut Butter Chocolate Chip Cupcakes

My family loves, and I mean LOVES peanut butter.  My husband and older son are particularly fond of it.  So, I knew it was only time before I swapped the hazelnut butter out of my bundt cake recipe and made a peanut butter cake.  My boys actually love these cupcakes plain...so no frosting required.  This is huge, because they are typical kids and usually prefer the frosting over the cake.  So, here's an incredibly tasty cupcake recipe! :)

Also, in case you missed it yesterday, I'm doing a giveaway thanks to Betty Crocker, so go here to enter. (The Giveaway ends June 1, 2013).
Peanut Butter Chocolate Chip Cupcakes

2/3 cup peanut butter
1/3 cup palm oil shortening
1 cup coconut sugar
2 eggs
3/4 teaspoon vanilla
3/4 cup non-dairy milk
1/2 tablespoon lemon juice
1 1/2 cups gluten free flour blend
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dairy-free chocolate chips (I used a mixture of mega chips and mini chips)

Preheat oven to 350F.  Line muffin tins with cupcake liners.

In a large mixing bowl, beat together the peanut butter, shortening, and coconut sugar until light and fluffy.  Add in the eggs, one at a time, mixing after each addition, then add the vanilla.

In a separate container, mix together the non-dairy milk and the lemon juice, and allow the mixture to stand for 5-10 minutes.

In a separate bowl, combine the flour blend, baking powder, baking soda, and salt.

Add the flour mixture to the hazelnut butter mixture, alternating with the milk until everything is incorporated.  Beat well. Fold in the chocolate chips.

Scoop into cupcake liners and bake at 350F for 18-22 minutes or until a toothpick comes out clean.

Cool for 10-15 minutes before removing from pan.  Finish cooling on a cooling rack.

I topped mine with a chocolate buttercream (made with homemade evaporated cane powdered sugar and palm shortening, instead of margarine).

This post was shared on Slightly Indulgent Tuesdays, Allergy Free WednesdaysGluten Free Wednesdays, Gluten Free Fridays, Allergy Friendly Lunchbox Love, Allergy Friendly Friday, and Whole Foods Friday.


  1. I'm visiting from Allergy Free Wednesday and these look DELISH!!!! I'm pinning them right now. :-)

  2. These look great! I LOVE peanut butter. Have you tried PB2? I've used it in a couple of recipes and can't seem to get the measurement just right - it usually comes out tasting too strong. Just curious if you've tried it and if so, if you have any tips.
    I found you on Allergy Free Wednesday. My post is for Choc Chip Cookie Dough Brownies. The link is http://noskinnies.com/blog/2013/5/13/chocolate-chip-cookie-dough-brownies-vegan-gluten-free
    Hope to see you over at www.NoSkinnies.com soon :->

  3. These deserve a TRIPLE yum!! Wow, they look awesome! I could use sunbutter so my boys could eat it! YUMMO! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from vegetarianmamma.com