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Four Reese's Peanut Butter Cup Chocolate Cupcakes on a plate

Chocolate Peanut Butter Cupcakes

These Chocolate Peanut Butter Cupcakes are rich chocolate cupcakes topped with a creamy peanut butter frosting, Reese's pieces, a mini Reese's peanut butter cup and a drizzle of chocolate. They are the perfect gluten-free and dairy-free sweet treat for the chocolate and peanut butter lover in your life.

Course Dessert
Cuisine American
Keyword chocolate cupcakes, chocolate peanut butter desserts, reeses desserts
Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Servings 12 cupcakes
Calories 271 kcal
Author Kelly

Ingredients

For the Cupcakes:

  • 1 cup gluten-free 1-to-1 baking flour , such as Bob's Red Mill. Gluten-free fine oat flour, cassava flour or all-purpose flour work too if you're not gluten-free.
  • 3/4 cup granulated maple sugar , you can also sub with another granulated sugar or granulated sweetener of your choice such as Lakanto monk fruit sweetener or Swerve for a lower sugar option.
  • 1/2 cup cacao powder or unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg , room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup unsweetened almond milk , or preferred milk of choice
  • 1/4 cup avocado oil , you can also use melted vegan butter or another neutral tasting oil of your choice
  • 1/2 cup boiling water

Peanut Butter Buttercream Frosting:

  • 3/4 cups vegan butter , softened to room temperature. Ghee or unsalted butter will work too if you're not gluten-free
  • 3 1/2 cups powdered organic sugar or powdered sweetener of your choice , such as Lakanto powdered monk fruit or powdered Swerve for a lower sugar option.
  • 1/3 cup creamy peanut butter , you can also sub with another nut butter or seed butter for a peanut-free option
  • 1 tsp pure vanilla extract
  • 1-2 tbsp dairy-free creamer or thicker coconut milk of your choice. Heavy cream works too if you're not dairy-free.

Optional Toppings:

  • melted chocolate or chocolate sauce
  • mini or regular Reese's pieces , optional. Feel free to use dairy-free chocolate chips or Sugar-Free Keto Chocolate Dots, Lily's Candy Coated Pieces or Keto Gemz for a sugar-free option, Unreal Dark Chocolate Gems for a vegan option or any other candy-coated chocolates of your choice.
  • chopped peanut butter cups , optional. Feel free to leave out or use Lily's Sweets Peanut Butter Cups, Keto Cups for a lower sugar option or Sunbutter Cups as another substitute.

Instructions

  1. Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, sugar, cocao powder, baking powder, baking soda, and salt.
  2. Mix in the egg, vanilla, milk, and oil until combined. Whisk in boiling water until smooth and incorporated.
  3. Divide batter among 12 paper-lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven for 16-18 minutes or until toothpick comes out clean and tops spring back.
  4. Remove from oven and allow to cool in pan for about 10 minutes before cooling completely on wire rack prior to adding frosting.
  5. Meanwhile, make the frosting: In a bowl using a stand mixer or your hand mixer, cream the butter on medium-high speed, until pale and fluffy, about 3 - 4 minutes. Mix in the peanut butter and vanilla and beat until combined. Then slowly mix in the powdered sugar / sweetener on low speed until mixture comes together. Add creamer, 1 tablespoon at a time until light and fluffy or desired consistency is reached. Beat on medium for one minute until fluffy.
  6. Fill a pastry bag with frosting and pipe onto cupcakes. Top with peanut butter cups, candy-coated chocolate, and drizzle with melted chocolate. Serve and enjoy.

Recipe Notes

  • Storage: Store your cupcakes in an airtight container in the fridge to keep them fresh.

  • Serving: These cupcakes are perfect for birthdays, special occasions, or as a sweet treat anytime. The optional toppings add an extra layer of fun and flavor.

 

Nutrition Facts
Chocolate Peanut Butter Cupcakes
Amount Per Serving (1 cupcake)
Calories 271 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 61g20%
Fiber 3g12%
Sugar 14g16%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.