Bake Gluten Free Peanut Butter and Chocolate Cupcakes using a Mini Cupcake Maker

I'm not gluten intolerant, but I know a lot of people who are, so I like Gluten Free baking, so they can enjoy what I make too.

Gluten Free options can be quite tricky to come by, but just because something is gluten free, doesn't mean it can't have taste and flavour. This Gluten free cake recipe is so simple, and so good too! The main flavours are very popular, of course, Peanut Butter and Chocolate Gluten Free Cupcakes.

The wheat free, gluten free flour that I use is self raising. Check what Gluten Free flour you are using, some recipes call for added Baking soda, or sometimes Xantham Gum to thicken up the batter. Either way, just read the labels and you'll be fine.

Click here to go straight to Amazon.com's selection of Gluten Free Cookbooks right now!

So...onto this fabulous recipe for Gluten Free Chocolate and Peanut Butter Cupcakes using a mini cupcaker maker!

All photos used are my own ©MarcoG

Now...you should check that the Peanut Butter you use is actually Gluten Free, because you can get some that are not! In this Gluten Free Cupcake recipe, I use Organic Peanut Butter, which is naturally Gluten Free, so no problems there, but it's worth checking this out.

Prep Time: As long as you want. It didn't take me very long

Total Time: I spent about 90 minutes putting all together, in the end.

Serves: As many cupcakes as you can get out of the batter - I made 18 mini cupcakes with this recipe

Firstly you want to beat together the butter (which should be at room temperature), and sugar until it is blended and looks fluffy.

Then you want to sieve your gluten free flour and cocoa and gently mix in. Next, add the eggs and milk until you have a smooth and creamy texture.

Simple, isn't it?

(...personally, I use a mini cupcake maker)

If it's the first time you've used your Mini Cupcake Maker, make sure you give it a clean.

Add some cooking oil to a kitchen paper towel, and wipe it round the pan...we don't want your cupcakes sticking, do we?

Add about 1 teaspoon of batter mix into your cupcake pan...you can use cupcake paper cases, if you prefer - if you don't use paper cases, your cakes will turn out crispier.

Take about half a teaspoon of peanut butter and add it to each cupcake. Cover with more batter until it is just under the top of the cupcake pan.

Read the instructions on your Mini Cupcake Maker to find out how long you should bake them for. Once you think they are ready, take a cocktail stick or a skewer and stick it in your cupcake. When you take it out, if the stick is clean the cake is ready - if there is a sign of batter on the stick - leave them to bake a bit longer.

Once ready, pop them on a cooling tray, to cool!

Prep Time: Very quick...maybe about 10 minutes

Total Time: Around 15-20 minutes

Serves: Should be plenty to adorn all your cupcakes

Break up the chocolate, and put it with the butter in a bowl. Place the bowl over a simmering pan of water. Let the chocolate and butter melt together until it is glossy.

Sieve the icing sugar into the melted mix, and stir it together, it should turn the mixture into a paste. Do not panic, if it's thick, it's easier to add to your cupcakes.

Add your peanuts to a sandwich bag, and crush them using a rolling pin. Spread the crushed nuts on a small plate.

Take a cooled cupcake and add a generous dollop of your chocolate frosting. Using a knife, spread it around, so it covers the top of your gluten free cupcake. Roll the top of your chocolate frosted cupcake into the crushed peanuts, until the top is coated nicely with the crushed nuts.

Poke a whole peanut into the top for a garnish.

When you cut open one of the Gluten Free Peanut Butter and Chocolate Cupcakes you will see the peanut butter at the bottom. These cupcakes are crispy and delicious - as they are "mini" you can have one or two, relatively guilt free - winner!