Chocolate Peanut Butter Sour Cream Cupcakes - Gluten Free
INGREDIENTS
  • Cooking Time: about 20 minutes
  • Servings: 12
  • 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. 1. Preheat oven to 350 degrees.
  2. 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. 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. 4. Spoon into a muffin tin lined with paper cup cake liners.
  5. 5. Evenly distribute the peanut butter chips over the cupcakes. Lightly press them in with a fork or spatula.
  6. 6. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.
  7. 7. Let cool.
  8. 8. Frost by piping the frosting from a bag, if frosting desired.
  9. Yield: 12 delicious nutritious muffins
  10. Nutrition Facts (W/O frosting)
  11. Serving size: 1/12 of a recipe (2.6 ounces).
  12. Nutrition information calculated from recipe ingredients.
  13. Amount Per Serving
  14. Calories 256.02
  15. Total Fat 10.4g
  16. Saturated Fat 4.99g
  17. Cholesterol 47.53mg
  18. Sodium 214.73mg
  19. Potassium 72.33mg
  20. Total Carbohydrates 39.79g
  21. Fiber 2.74g
  22. Sugar 25.84g
  23. Protein 3.68g
RECIPE BACKSTORY
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.