Gluten Free Peanut Butter Chocolate Cupcakes

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Yesterday was our Finicky Shark’s 8th birthday! Wow how the time flies with kids. One minute they are this teeny little infant and the next they are a small youth ready to explore the world.

In Jesse’s world, we keep him 90% gluten free. Gluten free when we know leaving out gluten will help his behavior in school, and gluten full on times like the weekends when he just wants to be himself.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

These cupcakes were a special request by our Jesse bear. He wanted a Reese’s Cake and mommy found this recipe to try out the idea. I plan to make him a big cake when we finally celebrate his birthday with a party.

But until baby #4 arrives, it’s no big party planning for me, doctor’s orders.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

In case you didn’t get a good look at these cupcakes, they are moist, chocolaty, peanut butter frosted and filled with homemade peanut butter chocolate spread and melt in your mouth delicious. And they are not made with traditional wheat free flour, but with garbanzo beans! And you really would never know with these. Trust me, I told no one-and they all loved them! Even the kiddos scarfed them down and gave mommy two thumbs up!

You can skip the cream filling, or fill them with your favorite pudding flavor, too.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Gluten Free Peanut Butter Chocolate Cupcakes

Cupcakes:
1 15 oz can salt free garbanzo beans, rinsed and drained
4 eggs, divided
3/4 cup, plus 2 Tb sugar
1 tsp vanilla
5 Tb butter
5 Tb cocoa powder
1 tsp baking powder
1/2 tsp baking soda
4 Tb Chocolate Hazelnut Spread or Chocolate Peanut Butter Spread (recipe here)

Frosting:
1 cup creamy peanut butter
1/2 cup unsalted butter
2 cups powdered sugar
2 Tb milk

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Begin by preheating the oven to 350F. Line a muffin pan with 12 cupcake wrappers and spray each one with cooking spray.

In a food processor, combine the drained garbanzo beans, vanilla, 2 of the eggs and sugar. Process until creamy in consistency.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Beat the butter in a stand mixer until fluffy. Beat in the remaining two eggs, one at a time, mixing well after each addition.

Add the garbanzo mixture to the butter and egg mixture and blend well.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Add the baking soda, baking powder and the cocoa and mix until combined.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Scoop the cupcake mixture into each of the sprayed liners.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Bake for 20-25 minutes until done and toothpick inserted in center comes out clean.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Using a pastry bag fitted with a tube tip, fill each cupcake with 1 tsp of the Chocolate Peanut Butter filling, or filling of choice.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Cool completely.

Meanwhile prepare the Peanut Butter Frosting.

In a stand mixture, beat together the creamy peanut butter and butter, until combined and smooth. Slowly beat in the powdered sugar and milk, alternating between additions, beating until light and fluffy.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Using a pastry bag with a tip or a plain tube, frost the cooled cupcakes in a swirl pattern.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Decorate with chocolate jimmies and single peanut, or as desired.

Gluten Free Peanut Butter Chocolate Cupcakes | Famished Fish, Finicky Shark

Enjoy immediately or refrigerate in a covered container and consume within one week.

Gluten Free Peanut Butter Chocolate Cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Number of servings: 12

Per Serving 435 calories

Fat 27 g

Carbs 44 g

Protein 9 g

12

Gluten Free Peanut Butter Chocolate Cupcakes

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Cupcakes

  • 1 15 oz can salt free garbanzo beans, rinsed and drained
  • 4 eggs, divided
  • 3/4 cup, plus 2 Tb sugar
  • 1 tsp vanilla
  • 5 Tb butter
  • 5 Tb cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 Tb Chocolate Hazelnut Spread or Chocolate Peanut Butter Spread (recipe here)
  • For the Frosting

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 2 Tb milk

Instructions

  1. Begin by preheating the oven to 350F. Line a muffin pan with 12 cupcake wrappers and spray each one with cooking spray.
  2. In a food processor, combine the drained garbanzo beans, vanilla, 2 of the eggs and sugar. Process until creamy in consistency.
  3. Beat the butter in a stand mixer until fluffy. Beat in the remaining two eggs, one at a time, mixing well after each addition. Add the garbanzo mixture to the butter and egg mixture and blend well. Add the baking soda, baking powder and the cocoa and mix until combined.
  4. Scoop the cupcake mixture into each of the sprayed liners.
  5. Bake for 20-25 minutes until done and toothpick inserted in center comes out clean.
  6. Using a pastry bag fitted with a tube tip, fill each cupcake with 1 tsp of the Chocolate Peanut Butter filling, or filling of choice.
  7. Cool completely.
  8. Meanwhile prepare the Peanut Butter Frosting. In a stand mixture, beat together the creamy peanut butter and butter, until combined and smooth. Slowly beat in the powdered sugar and milk, alternating between additions, beating until light and fluffy.
  9. Using a pastry bag fitted with a decorative tip or a plain tube, frost the cooled cupcakes in a swirl pattern.
  10. Decorate with chocolate jimmies and single peanut, or as desired.

Notes

Enjoy immediately or refrigerate in a covered container and consume within one week.

Based on this recipe here by Chocolate and Carrots

*Please note, these cupcakes are very rich and fatty, but omit the peanut butter frosting and filling and you have a healthy treat for any chocolate cupcake craving.