When it comes to desserts, who can resist the allure of a cupcake? They are the perfect combination of indulgence and whimsy, and when you add in chocolate chips and a creamy peanut butter frosting, you’ve truly hit the jackpot! This A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting is not just a treat for those who avoid gluten; it’s a delightful dessert that everyone will love. Whether you’re preparing for a birthday party or just craving something sweet, these cupcakes are quick to whip up and guaranteed to please.
Why You’ll Keep Making It
This recipe offers a wonderfully moist cupcake base that brings together the nutty flavor of oats with rich mini chocolate chips. The peanut butter frosting is light yet satisfying, making it perfect for those who enjoy a touch of decadence without being overly heavy. Moreover, it’s gluten-free, which means it caters to a wider audience without compromising on flavor. The simplicity of the ingredients means you can whip these up anytime, and they’re sure to become a favorite in your baking rotation!
Ingredient List
- 1/4 cup + 2 tablespoons oat flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 2 teaspoons unsweetened vanilla almond milk
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
- 1 egg yolk
- 1 teaspoon plain Greek yogurt
- 1 tablespoon mini chocolate chips + extra for garnishing
- 1 1/2 tablespoons natural peanut butter
- 1 tablespoon + 1 teaspoon Greek yogurt
- Sweetener of choice to taste
Hardware & Gadgets
- Mixing bowls: Essential for combining your ingredients.
- Whisk: Perfect for blending the wet ingredients smoothly.
- Measuring cups and spoons: Accuracy is key to baking success.
- Oven: Preheat it to ensure your cupcakes bake evenly.
- Cupcake liners: Optional, but they make for easy serving and cleanup.
- Cupcake pan: A standard 12-cup muffin tin will work perfectly.
A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting in Steps
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.
Step 2: Prepare Your Baking Pan
Line your cupcake pan with liners or grease it lightly if you prefer not to use liners.
Step 3: Mix Dry Ingredients
In a mixing bowl, combine the oat flour, baking powder, and salt. Whisk them together to ensure even distribution.
Step 4: Whisk Wet Ingredients
In another bowl, whisk together the unsweetened vanilla almond milk, honey, vanilla extract, egg yolk, and Greek yogurt until smooth.
Step 5: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cupcakes dense.
Step 6: Fold in Chocolate Chips
Gently fold in the mini chocolate chips, reserving a few for topping the cupcakes later.
Step 7: Fill Cupcake Liners
Spoon the batter evenly into the prepared cupcake liners, filling them about two-thirds full. This allows room for rising.
Step 8: Bake
Place the cupcake pan in the preheated oven and bake for about 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool Your Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Make the Peanut Butter Frosting
In a bowl, mix together the natural peanut butter and Greek yogurt until smooth. Add sweetener to taste. If you’d like a fluffier texture, you can add a little bit of almond milk to reach your desired consistency.
Step 11: Frost Your Cupcakes
Once the cupcakes are completely cool, frost them generously with the peanut butter frosting. Top with extra mini chocolate chips for a delightful finish.
Warm & Cool Weather Spins
- Warm Weather: Try adding a sprinkle of sea salt on top of the frosting for a sweet and salty flavor burst.
- Cool Weather: Incorporate spices like cinnamon or nutmeg into the batter for a cozy flavor profile perfect for fall.
- Seasonal Additions: Top with fresh berries in the summer or a drizzle of chocolate sauce for an extra treat during festive seasons.
If You’re Curious
Curious about the versatility of peanut butter? It’s not just for frosting! You can use it in recipes like Chocolate Peanut Butter Oatmeal Bowls for a creamy, nutty breakfast that’s just as satisfying. The flavor combination is a classic that works in many desserts!
Save for Later: Storage Tips
These cupcakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them. Wrap each cupcake in plastic wrap and place it in a zip-top bag. They can be frozen for up to 2 months. Just thaw at room temperature when you’re ready to indulge!
FAQ
Can I use other types of flour?
Yes, you can experiment with other gluten-free flours, but oat flour gives a nice texture. Almond flour or a gluten-free all-purpose flour blend may also work, though adjustments in liquid may be necessary.
Is there a vegan option for this recipe?
You can substitute the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use maple syrup instead of honey for a vegan-friendly version!
What can I use instead of Greek yogurt?
If you don’t have Greek yogurt, regular yogurt or dairy-free yogurt can be used as alternatives, though it may slightly alter the texture of your frosting.
How can I make these cupcakes more chocolatey?
To enhance the chocolate flavor, you can add cocoa powder to the batter or use darker chocolate chips. Just remember to adjust the sweetness accordingly!
The Last Word
There’s something magical about a cupcake that captures the joy of baking and sharing. This A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting redefines what it means to indulge without the gluten while still providing a deliciously satisfying experience. The combination of flavors in each bite will keep you coming back for more, and the simple steps make it a breeze to whip up. So, gather your ingredients, and let’s get baking — happiness is just a cupcake away!
A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.
- Step 2: Prepare Your Baking Pan - Line your cupcake pan with liners or grease it lightly if you prefer not to use liners.
- Step 3: Mix Dry Ingredients - In a mixing bowl, combine the oat flour, baking powder, and salt. Whisk them together to ensure even distribution.
- Step 4: Whisk Wet Ingredients - In another bowl, whisk together the unsweetened vanilla almond milk, honey, vanilla extract, egg yolk, and Greek yogurt until smooth.
- Step 5: Combine Wet and Dry Ingredients - Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cupcakes dense.
- Step 6: Fold in Chocolate Chips - Gently fold in the mini chocolate chips, reserving a few for topping the cupcakes later.
- Step 7: Fill Cupcake Liners - Spoon the batter evenly into the prepared cupcake liners, filling them about two-thirds full. This allows room for rising.
- Step 8: Bake - Place the cupcake pan in the preheated oven and bake for about 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Cool Your Cupcakes - Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Step 10: Make the Peanut Butter Frosting - In a bowl, mix together the natural peanut butter and Greek yogurt until smooth. Add sweetener to taste. If you’d like a fluffier texture, you can add a little bit of almond milk to reach your desired consistency.
- Step 11: Frost Your Cupcakes - Once the cupcakes are completely cool, frost them generously with the peanut butter frosting. Top with extra mini chocolate chips for a delightful finish.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the cupcakes wrapped in plastic wrap for up to 2 months.
- Add spices like cinnamon for a cozy flavor in cool weather.
