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Thursday, 29 September 2016 14:30

Zemas Madhouse Foods Gluten-Free Chocolate Peanut Butter Cupcakes Recipe

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Chocolate Peanut Butter Cupcakes Chocolate Peanut Butter Cupcakes Zemas Madhouse Foods
A healthy and delicious twist on an American favorite cupcake. The peanut butter-maple filling makes that first bite even more yummy. This recipe can easily be swapped out with any nut/seed butter you'd like.

  • Ingredients: 1 package Zemas Gluten-Free Cocoa Teff Pancake & Waffle mix
    ¼ c. milk of choice (almond, rice, coconut, dairy)
    ¼ c. chocolate chips, melted (dairy-free or regular)
    8 T. unsalted butter, at room temperature (dairy-free or regular)
    3 T. oil of choice (grapeseed, coconut)
    1 ½ c. sugar
    ¼ c. cocoa powder
    3 eggs (egg replacer)
    2 t. pure vanilla extract
    1 ¼ c. water
    1 t. baking soda
    ½ t. baking powder
    ½ t. sea salt
    1 ½ t. xanthan gum

    Cupcake Filing:
    1 c. peanut butter
    1 c. pure maple syrup

    Peanut Butter Frosting:
    ½ c. (2 sticks) butter, softened
    4 c. powdered sugar
    1 c. peanut butter(almond, sunbutter)
    1-2 T. milk of choice

  • Instructions: Preheat oven to 350 degrees.
    Fill the cups of a large muffin tin with cupcake liners.
    In a bowl, combine all the dry ingredients; set aside.
    In the bowl of an electric mixer cream the butter, oil and sugar together.
    Scrape down the sides of the bowl and add in the cocoa powder and vanilla.
    Add in the eggs, mixing after each addition.
    In a small saucepan, heat up the water and milk, take it off the heat right before it begins to boil.
    Mix in the dry mixture and the milk mixture, alternating each addition.
    The batter will look soupy, don’t worry, it is supposed to.
    Fold in the melted chocolate.
    Fill each cupcake liner ½ full and bake for 15-17 minutes.
    Insert a toothpick into the center of a cupcake, if it comes out clean remove them from the oven and allow to cool on a wire rack before filling and frosting.

    Cupcake Filling:
    Heat the ingredients in a medium saucepan over low-medium heat until smooth.
    Remove from heat and let cool.
    Once cooled you can use a small spoon or use a squeeze bottle to fill each cupcake from the top.

    Peanut Butter Frosting:
    In a bowl fitted with a paddle attachment, cream the butter and powdered sugar together until well combined.
    Add in the peanut butter and milk, and mix until light and fluffy.

    Using a sharp knife, cut a small opening on the top of the cupcakes.
    Fill with peanut butter maple syrup filling using a spoon, or you can put filling in a squeeze bottle.
    Cover with the cut out piece of cupcake.
    Frost with peanut butter buttercream.

  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Holiday Sweets & Treats, Halloween Treats
  • Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free, nut-free
  • Active/prep time: None selected
  • Total time (inc active/prep): 8-9 hours
  • Substitution ideas: Substitute any nut/seed butter for the peanut butter.

    Egg replacer can be used in place of the eggs.

    Use non-dairy milk & butter in place of the dairy, if needed.

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