24/07/2019
Welcome back to
Today we want to show you how to make these Peanut Butter Chocolate Cupcakes (Gluten Free)
They're a real treat, especially with the magic ingredient - BUTTER TOFFEE popcorn – decadent and pretty, but still easy to make! Perfect for an easy dessert for the whole family.
Prep Time 1 hour
Cook Time 25 minutes
200 g dark chocolate, chopped
150 g unsalted butter
1/8 cup (15 g) cocoa powder
3/4 cup (150 g) granulated sugar
3 medium eggs, room temperature
1/2 cup + 1/2 tbsp (65 g) plain gluten free flour blend
1/3 cup (32 g) almond flour
1 1/2 tsp baking powder
pinch of salt
3/8 cup boiling hot water
For the frosting:
300 g unsalted butter, softened
1 cup (250 g) natural unsweetened smooth peanut butter
2 cups (250 g) powdered/icing sugar
1/2 tsp vanilla paste (or 2 tsp vanilla extract)
pinch of salt (to taste)
Nutty Banana Toffee Popcorn
Here's how to make the cupcakes -
Pre-heat the oven to 160 ºC and line a 12-hole cupcake/muffin baking tin with cupcake liners.
In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.
Once melted, remove from the heat and allow to cool for a few minutes. Then, mix in the cocoa powder and sugar.
Add the eggs, one at a time, whisking well after each addition.
Sift together the gluten free flour blend, almond flour, baking powder and salt, and add them to the wet ingredients. Mix well until combined.
Add the boiling hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.
Divide the batter evenly among the 12 cupcakes, so that each cupcake liner is about 3/4 full.
Bake at 160 ºC for 25 to 28 minutes, until an inserted toothpick comes out clean or with a few moist crumbs attached.
Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.
Add frosting with our popcorn, voila! Enjoy!