Chocolate and Peanut Butter Brownie Cupcakes

Chocolate and Peanut Butter Brownie Cupcakes

If you've been reading my blog posts, you know I have a penchant for anything chocolate. Giving it up will never appear on any of my New Year's resolutions.  As evidenced by the success of Reese's peanut butter cups, chocolate and peanut butter are a delicious combination. By the way, Reese's peanut butter cups are gluten free but not dairy free.

The recipe below was whipped together on a week night, 45 minutes before book club no less, resulting in a dessert that is both quick to prepare and delicious. Load them onto a fancy dessert plate, sprinkle the tops with a little powdered sugar, and voila. Creamy and fudgy deliciousness that garnered rave reviews from the book club.

If you are looking for more delicious chocolate and peanut butter concoctions, try my peanut butter balls and chocolate peanut butter bars.

Chocolate and Peanut Butter Brownie Cupcakes

1 1/3 cups gluten free flour (1/2 cup brown rice, 1/2 cup sorghum, 1/3 tapioca starch)
1/2 tsp xanthan gum
1 1/2 cups Ghirardelli semi-sweet chocolate chips
6 tbsp Earth Balance vegetable shortening
3 eggs (2 eggs for brownie batter, 1 egg for peanut butter filling)
3 tbsp Tofutti or Galaxy brand non-dairy cream cheese
1/3 cup creamy peanut butter (Jif brand is gluten free)
3/4 cup granulated sugar (1/2 cup for brownie batter, 1/4 cup for the peanut butter filling
1 tsp vanilla extract
1/2 tsp salt
Powdered sugar

Preheat oven to 325 degrees. Line 12 baking cups and set aside. To prepare brownie batter, combine 1 cup of the chocolate chips, Earth Balance, and salt into a large, microwaveable bowl. Use the "melt" option on your microwave to melt the mixture. Let cool slightly, then add 1/2 cup sugar and vanilla extract. Add eggs, stirring after each egg, and then add the flour and xanthan gum. Mix until batter is moistened. Mix in the remaining 1/c cup of chocolate chips. In a separate bowl, combine creamy peanut butter, Tofutti cream cheese, 1/4 cup sugar and remaining egg. Mix until smooth.

Partially fill lined baking cups with brownie batter. Spoon a few spoonfuls of peanut butter mixture into each cupcake, then fill with the remaining batter. For a more decorative touch, take a toothpick and create swirling pattern with chocolate and peanut butter filling. Bake for 20-25 minutes or until toothpick inserted comes out clean. When cooled, sprinkle with powdered sugar.

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  • Peanut Butter and Chocolate is my favorite combination. I need to try the recipe above. Looks delicious.

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    Rachel Young

    I've been gluten and dairy free since 2008 and hope to share recipes and resources I've discovered for living with celiac.

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