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Chocolate Peanut Butter Sour Cream Cupcakes - Gluten Free

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Serves 12 | Prep Time | Cook Time about 20 minutes

Why I Love This Recipe

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.

Ingredients You'll Need


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


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

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