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Chocolate and peanut butter make the perfect combination. Topped with tasty peanut butter frosting, these soft chocolate cupcakes are delicious and gluten-free!
This recipe is part of the Battle of the Bloggers recipe contest.
1 ½ cup almond flour
¾ cup coconut flour
2/3 cup stevia
3 ½ tbsp baking powder
1 tsp salt
1/8 tsp baking soda
3 tbsp cocoa
½ cup Smart Balance® Rich Roast Creamy Peanut Butter
1 ½ cup unsweetened vanilla almond milk
1 tsp vanilla extract
1 cup Smart Balance® Rich Roast Creamy Peanut Butter
2 cups confectioner sugar
4 tbsp unsweetened vanilla almond milk
Preheat the oven to 350°F.
Prepare a muffin tin with 24 cupcake liners.
Combine all dry ingredients in large bowl.
In separate bowl, beat eggs. Mix in remaining wet ingredients until thoroughly combined. Add wet ingredients to dry ingredients and mix until combined.
Add approximately ¼ cup of the mixture to each of the prepared cupcake liners.
Bake for 20 to 25 minutes or until toothpick inserted in the middle of the cupcake comes out dry.
For the frosting:
Combine all ingredients in a large bowl and mix until thoroughly combined.
Frost cupcakes after they are cooled completely.
Makes 24 servings. 1 cupcake per serving.
Nutrition Per Serving:
Saturated Fat 2g
Trans Fatty Acid 0g
Poly Fat 3g
Mono Fat 9g
Dietary Fiber 3g
Total Sugars 17g