Tuesday, June 11, 2013

Extreme Chocolate Cupcakes with Peanut Butter Cream Frosting

Gluten free baking, the hardest part of mastering a gluten free diet, has been a struggle, but I am making steady progress. With Rick’s encouragement, I am beginning to tackle more and more complex dishes. This fun recipe is Extreme Chocolate Cupcakes with Peanut Butter Cream Frosting (recipe follows). This one is too strong with chocolate for my taste buds, but the frosting is so absolutely yummy. Rick and I almost got into a little fuss over who would get to lick the bowl and the beaters. If someone should happen to be allergic to peanuts, simply substitute a butter cream frosting.

Here is my recipe for my cupcakes:
1/2 cup cocoa powder
1/4 teaspoon salt (optional)
1 teaspoon Rumford baking powder
2 1/4 teaspoons cake enhancer
3/4 cup Jackie's Quick Bread Flour Blend (or flour choice)
1/2 cup butter, melted
3/4 cup brown sugar firmly packed
1 teaspoon vanilla extract
2 large eggs, at room temperature

Here is how I made the cupcakes.
1. Place muffin papers in muffin tins; set aside.

2. In a medium sized mixing bowl, place cocoa powder, salt (optional if using salted butter), baking powder, cake enhancer and flour mix. Stir to thoroughly combine; sift and set aside.

3. Add brown sugar to melted butter in small sauce pan. Stir until sugar is melted. Transfer butter and sugar mixture to a batter bowl.

4. Beat in eggs and vanilla using a hand beater. Add dry ingredients, about 1/4 cup at a time, until all dry ingredients are incorporated into the batter. Beat on high for 1 to 2 minutes. Pour batter into prepared muffin cups filling to about 2/3 full. Place filled muffin tins is center of baking sheet; set aside for 15 minutes.

5. Preheat oven to 375 degrees Fahrenheit.

6. Place filled muffin cups in preheated oven; bake for 18 to 22 minutes or until an instant read thermometer reads 200 degrees Fahrenheit.

Here is my recipe for Peanut Butter Cream Frosting:
1 cup creamy peanut butter
1 cup confectioner's sugar
5 tablespoons butter (no substitutes), softened to room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt (optional)
1/3 cup heavy (whipping) cream

Here is how I made my Peanut Butter Cream Frosting
1. Place peanut butter, confectioner's sugar, butter, vanilla and salt (optional if using salted butter). Using a low to medium speed until silky and smooth.

2. Turn mixer speed up to high; slowly add heavy cream. Mix until mixture is fluffy. Gently spoon icing into pastry bag fitted with star tip.

3. Holding bag at a 45 degree angle, place tip on outside rim of cupcake. Gently squeeze bag in a continuous motion making smaller and smaller circles until entire top of cupcake is covered with icing.

Servings: 10

Oven Temperature: 375°F

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Inactive Time: 1 hour and 15 minutes
Total Time: 1 hour and 45 minutes

Nutrition (per serving): 408 calories, 282 calories from fat, 32.6 g total fat, 87.7 mg cholesterol, 310.1 mg sodium, 282 mg potassium, 25.1 g carbohydrates, 3.1 g fiber, 18.9 g sugar, 9 g protein.

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

1 comment:

  1. Jackie, these are drool worthy!!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from vegetarianmamma.com


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