chocolate cupcakes with peanut butter frosting

Amys Gluten Free Pantry

Maybe the best combination of all…chocolate and peanut butter.

Prep time: 20 minutes
Total time:  45 minutes
Yield: 12 cupcakes

For cupcakes:
1 bag
Pamela’s Chocolate Cake Mix
2 large eggs
1 1/4 c. water
1/2 c. oil

For frosting:
4 ounces of cream cheese at room temperature
1/4 c. (half a stick) of butter or butter substitute (Earth Balance) at room temperature
1/2 c. peanut butter
3/4 c. sifted powder sugar
(measure after sifting)

  1. Preheat oven to 350 degrees.
  2. Grease a 12-cup muffin pan.
  3. Mix all ingredients thoroughly until just blended. Using an ice cream scooper, fill cupcakes 2/3 full.
  4. Bake at 350 for 22-24 minutes. Cool completely on rack.
  5. Mix all frosting ingredients together until well blended. Frost cooled cupcakes with offset spatula. Sprinkle with chopped peanuts if desired.
    My kids and I love to make these with the mini-muffin pans – makes the recipe go a long way.

Posted in desserts | Tagged , , | 1 Comment

One Response to chocolate cupcakes with peanut butter frosting

  1. Emma says:

    I love your food it is so good. I made almost everything!!! I hope everything is going well with the website.

    All the best,
    Emma Churchill

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