CHOCOLATE PEANUT BUTTER SOUR CREAM CUPCAKES - GLUTEN FREE

 

  • Cooking Time: about 20 minutes
  • Servings: 12
  • Preparation Time:

Ingredients

  • Ingredients
  • 1/4 cup Unsalted Butter
  • 1/4 cup + 2 tbs Water
  • 2 Tbs dark chocolate syrup
  • 1/4 cup Cocoa Powder
  • 1 cup Sugar
  • 1 1/4 cups Quinoa Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Eggs
  • 1/2 tsp Vanilla powder
  • 1/4 cup Sour Cream
  • 1/3 cup peanut butter chips
  • 1/3 container (16 oz) Chocolate or Fudge Frosting, optional or your home made frosting

Directions

  • 1. Preheat oven to 350 degrees.
  • 2. Combine the Dry ingredients in a lidded container. Shake to thoroughly mix. (This can be prepared and stored for future use with mixing and baking instructions.)
  • 3. Pour the Dry Ingredients in to a large mixing bowl, add the eggs, melted butter, sour cream and chocolate syrup. Mix to combine, gradually adding water. Mix at a medium speed for about 2 minutes.
  • 4. Spoon into a muffin tin lined with paper cup cake liners.
  • 5. Evenly distribute the peanut butter chips over the cupcakes. Lightly press them in with a fork or spatula.
  • 6. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.
  • 7. Let cool.
  • 8. Frost by piping the frosting from a bag, if frosting desired.
  • Yield: 12 delicious nutritious muffins
  • Nutrition Facts (W/O frosting)
  • Serving size: 1/12 of a recipe (2.6 ounces).
  • Nutrition information calculated from recipe ingredients.
  • Amount Per Serving
  • Calories 256.02
  • Total Fat 10.4g
  • Saturated Fat 4.99g
  • Cholesterol 47.53mg
  • Sodium 214.73mg
  • Potassium 72.33mg
  • Total Carbohydrates 39.79g
  • Fiber 2.74g
  • Sugar 25.84g
  • Protein 3.68g

Notes

Haven't had a good chocolate cupcake in over 3 years. The recipe originally came from Bob’s Red Mill. I made a a couple of changes. These are not only very good, they are nutritious.

Categories: Chocolate  Cupcakes  Gluten-Free 

Author Credit: Bob

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