I am making some gluten free cupcakes for a baby shower this week, and figured this past weekend was the perfect time to experiment with this recipe. For the baby shower I’m doing vanilla cream cheese buttercream, but since these cupcakes were for us and friends, I made peanut butter buttercream. I try not to eat a ton of sweets, but chocolate and peanut butter is a classic combination that I love! These are a good balance of salty and sweet, and the Reese’s cup garnish is simple but definitely adds to the look (plus it’s an extra treat!).
I kept this completely gluten free. I would check your peanut butter just to be safe. I found out that Reese’s, besides the holiday shaped Reese’s, are gluten free.
The buttercream can be made several days ahead and kept in the refrigerator. The cupcakes are actually better the second day, and they are so so quick and easy to mix together!
Gluten Free Chocolate Cupcakes
Yield: 20 Cupcakes
- 1 1/2 c. gluten free flour (I used Red Mill)
- 1/2 c. cocoa powder
- 1 c. sugar
- 1/2 tsp salt
- 2 tsp baking soda
- 3/4 tsp xantham gum
- 5 Tbsp vegetable oil
- 1 Tbsp distilled white vinegar
- 1 tsp pure vanilla extract
- 1 egg
- 1 c. water
Preheat oven to 350. Line muffin tins with 20 cupcake liners.
Whisk all dry ingredients together in a large bowl. In a separate bowl, mix the liquid ingredients together with a whisk. Add the liquid ingredients to the bowl with the dry ingredients and mix well.
Fill the cupcake liners with the batter a little over halfway full. Bake for 15-20 minutes. Let cool for 5 minutes in the pan, then cool the rest of the way on a cooling rack.
Top with Peanut Butter Buttercream (recipe below) and Reese’s peanut butter cups (cut into quarters).
Peanut Butter Buttercream
- 5 Tbsp unsalted butter, room temperature
- 1 c. regular creamy peanut butter
- 3/4 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1 c. powdered sugar, sifted
- 1/3 c. heavy cream
Cream butter in a medium bowl with an electric/stand mixer. Add the peanut butter and mix until mixed well with the butter. Add in the vanilla and salt and mix until incorporated. Gradually add the powdered sugar and beat until fluffy. Mix in the heavy cream and beat until the mixture is light and smooth (about 30 seconds).