Gluten free Chocolate Peanut Butter Chip Cupcakes

Gluten free Chocolate Peanut Butter Chip Cupcakes

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

Recipe adapted from Bakerella

Cupcakes, cookies, uuuuhm which one to choose? Well I have a perfect solution for you how about both. This masterpiece does take a little time to prepare but well worth the time especially if you have a craving for chocolate or peanut butter.  I love to make different types of treats, I kind of get tired of the same ole same ole, I wanted to create something fun and beautiful.  I hope you enjoy these pretty little guys as much as my family has. <3

Prep time: PT1H10M
Cook time: PT22M
Total time: PT3H10M

Yield: 16 Cupcakes 48 Mini Cookies
Ingredients

•  FOR THE CUPCAKES
• 1-1/3 Cups White Sugar
• 2 Whole Eggs (Room Temperature) Or egg replacer
• 1/3 Cup Vegetable Oil
• 1 Teaspoon Pure Vanilla Extract
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Sea Salt
• 2/3 Cups Warm Milk (I used So Delicious Dairy Free Vanilla Coconut Milk)
• 2/3 Cups Cocoa
• 2/3 Cups Hot Water (Boiling)
• 1-1/2 Cups All Purpose Gluten Free Flour 
• GLUTEN FREE PEANUT BUTTER COOKIES
• 1/2 Cup Butter Softened (I Used Earth Balance Buttery Sticks)
• 1/2 Cup White Sugar
• 1/2 Cup Packed Brown Sugar
• 1 Whole Egg (Room Temperature) Or egg replacer 
• 2/3 Cups Creamy Peanut Butter
• 1 Teaspoon Pure Vanilla Extract
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Sea Salt
• 1-1/3 Cups All Purpose Gluten Free Flour 
•  FOR THE FROSTING
•  1/2 Cup Peanut Butter Chips
• 1 Cup Butter Softened (I Used Earth Balance Buttery Sticks)
• 2/3 Cups Creamy Peanut Butter
• 4 Cups Confectioners Sugar (Powdered Sugar)
• 1/4 Cup Cocoa
• 2-3 Tablespoons Milk (I used So Delicious Dairy Free Vanilla Coconut Milk)

Cooking Directions

1. FOR THE COOKIES:
2. In a stand mixer add softened butter, white sugar and brown sugar and cream together, add egg and cream mixture for at least 2-3 minutes or until mixture becomes light and fluffy.
3. Scrape the sides of the bowl and add creamy peanut butter, and vanilla, cream mixture.
4. Slowly add baking soda, baking powder, and sea salt. Scrape the sides of the bowl and slowly add all purpose gluten free flour.
5. Transfer into a metal bowl cover with plastic wrap and refrigerate for at least two hours, after required refrigeration is completed roll dough into 1 inch balls and add 4 peanut butter chips on top, place on a cookie sheet lined with parchment paper and bake for 11 minutes on 350 degrees F.
6. Cool completely on a wire rack and set aside.
7. FOR THE CUPCAKES:
8. In a stand mixer add sugar and eggs, cream mixture until light in color and fluffy about two minutes, slowly add oil, and vanilla. Scrape the sides of the bowl and add baking soda, baking powder, salt, and warm water, once again scrape the sides of the bowl.
9. Add cocoa and boiling water, slowly ad gf flour, mix on medium speed for two minutes.
10. Line a muffin pan with paper cups of your choice and with a small cookie scoop fill them a little more than half way.
11. Bake on 350 degrees F for 21-22 minutes depending on your oven.
12. Cool cupcakes thoroughly on a wire rack, set aside.
13. FOR THE FROSTING:
14. In a stand mixer add softened butter and confectioners sugar, cream together.
15. Scrape the sides of the bowl and add peanut butter, slowly add milk a tablespoon at a time to ensure the mixture not become to soft. **Note** you may need to add a little more milk than 2-3 Tablespoons.
16. Whip mixture until fluffy.
17. Divide mixture in half leaving half inside stand mixer bowl.
18. With divided frosting add cocoa and a little more milk whip and fluffy.
19. ASSEMBLING CUPCAKES:
20. Fill a decorator bag with half the peanut butter frosting and half chocolate frosting, mixture should be side by side. Fitted with a 1M tip swirl frosting on top of the cupcake and garnish with a peanut butter cookie. Phewwww you made it!