Peanut Butter Cupcakes with Peanut & Chocolate Sauce

This evening my husband wanted peanut butter something. So I was going to make a cookie and my son pipes up with I want a peanut butter and jelly cookie! It then evolved into a peanut butter chocolate cupcake; so you can thank them for this creation. I was so impressed with the flavor and texture of the cupcake. It is very moist and airy tasting; not at all dense like some gluten free baked goods can taste. The sauce however was supposed to be a frosting so I did have an epic fail moment there. Oh well – it tastes wonderful! Be on the lookout for a peanut butter and jelly cookie something or other though – that sounds like I challenge I’m ready to try! This makes 9 cupcakes
½ cup sweet sorghum flour
½ cup brown rice flour
¼ cup almond flour
¼ cup tapioca starch
1 tsp baking powder
½ tsp baking soda
1 tsp xanthan gum
½ tsp sea salt
1 cup almond milk
¼ cup applesauce
¼ cup peanut butter, creamy (almond butter would work also)
1 egg
1 tsp vanilla
Chocolate Sauce

¼ cup carob chips or chocolate chips
1 Tbsp almond milk
Peanut Sauce

¼ cup peanut putter
½ cup peanut butter powder (PB2)
¼ cup tapioca starch
½ cup powdered sugar or coconut sugar
½ cup almond milk

  • In a large mixing bowl, combine flours, starch, baking powder, baking soda, xanthan gum and salt. Add in milk, applesauce, peanut butter, egg and vanilla. Blend over medium speed for about 1 minute or until ingredients are well combined. 
  • Pour batter into greased muffin tins (or tins lined with baking cups). Bake at 350°F for about 20-25 minutes or until cupcakes are baked through. Let cool about 10 minutes. 
  • While cupcakes are baking, combine ingredients for chocolate sauce in a glass bowl. Microwave for about 30 seconds or until chips are melted. Stir to blend sauce. 
  • In a separate mixing bowl, combine peanut sauce ingredients and blend over medium speed for about 3 minutes or until well combined. 
  • Drizzle peanut sauce over cooled cupcakes. Top with drizzled chocolate sauce. 

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