The Best Vegan and Gluten-Free Chocolate Peanut Butter Cupcakes
Servings 8 servings
Calories 300kcal
Ingredients
Cupcakes
- 1 and 1/2 cups almond flour
- 1/2 cup gluten-free all purpose flour
- 1 tsp baking powder
- 1/2 cup cocoa powder
- 2 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 cup runny peanut butter
- 1 cup dairy free milk
- 1/3 cup mini chocolate chips
frosting
- 8 ounces vegan cream cheese
- 1/3 cup runny peanut butter
- 1 tsp vanilla extract
- 1 tbsp coconut sugar
Instructions
- preheat the oven to 350 degrees.
- mix the cupcake batter ingredients together well and then fold in the mini chocolate chips.
- add batter to greased muffin cups and bake at 350 degrees for 25 minutes.
- whisk the frosting ingredients together and top the cupcakes once they're completely cooled down.
- store in the fridge in the airtight container and thaw a bit before eating.