DARK CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING

Dark Chocolate Cupcakes with Peanut Butter Frosting image

Provided by @MakeItYours

Number Of Ingredients 19

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3/4 c. butter, softened
1 c. brown sugar
1 c. white sugar
3 eggs
1 t. vanilla
1 1/3 c. white rice flour
3/4 c. tapioca starch
1 t. xanthan gum
(Or 2 c. all purpose flour for the non-GF instead of the above 3 ingredients)
3/4 c. cocoa powder, dark
1 1/2 t. baking soda
1/2 t. salt
1 1/3 c. milk
1/4 c. coffee, already prepared
4 T. butter, softened (almost melted)
1/2 c. peanut butter, smooth
5-6 c. powdered sugar
4-5 T. milk
1 t. vanilla

Steps:

Preheat oven to 350 degrees.
Combine butter and sugars in the bowl of a stand mixer (or in a bowl with an electric mixer) and cream on medium high until light and fluffy. About 3-4 minutes. Add in eggs, one at a time, and cream more until well combined. Add in vanilla.
Combine white rice flour, tapioca starch, xanthan gum, cocoa powder, baking soda and salt in a separate bowl and toss to combine.
Alternatively add in dry mixture and milk/coffee, starting and ending with the dry mixture.
Fill cupcake cavities with liners and spray with non-stick cooking spray. Fill each cup to ¾ full.
Bake for 22-26 minutes, or until toothpick comes out clean.
Combine 4 T. butter and ½ c. peanut butter and cream until well mixed. Add vanilla and mix to combine.
Alternatively add powdered sugar and milk until all ingredients have been used and a desired consistency is reached.
*Note: If using piping bags then you will want a thicker frosting and may use more sugar/less milk. Variations are used in the ingredient list so you can adapt the consistency to your preference.