Gluten-free choc cupcakes with peanut butter frosting
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18 (makes 18 cupcakes)
Time to make:
40 mins (Hands-on time: 20 mins, Cooking time: 20 mins)
$0.60 per serve
(at time of publication)
Full ingredients list:
60g dark chocolate, chopped
100g reduced-fat table spread
3/4 cup firmly packed brown sugar
2/3 cup gluten-free self-raising flour
2 tablespoons pure cocoa powder
1/3 cup almond meal
Peanut butter frosting
1/3 cup no-added-salt-or-sugar peanut butter
1/3 cup reduced-fat Greek-style yoghurt
1–2 tablespoons reduced-fat milk
1 tablespoon crushed peanuts, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat the oven to 150°C. Line 2 x 12–hole cupcake tins with 18 paper cases (leaving remaining 6 holes empty).
Step 2Combine chocolate and 2/3 cup of water in a small saucepan. Place over medium heat, stirring, until mixture is smooth.
Step 3Beat table spread, brown sugar and eggs with an electric mixer until light and fluffy. Sift in flour and cocoa, then stir in almond meal. Add chocolate mixture to dry ingredients and stir to combine.
Step 4Spoon the batter evenly into prepared cupcake tins. Bake for 18 minutes, or until firm to touch. Cool for 5 minutes in the tin, before transferring to a wire rack to cool completely.
Step 5Combine the peanut butter, yoghurt and enough milk to make a soft, smooth frosting. Spread over cooled cupcakes and top with crushed peanuts.
Un-iced cupcakes are suitable to freeze.
About this recipe
First published: April 2017