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Gluten Free Chocolate Cupcakes with Peanut Butter Filling and Chocolate Ganache

Gluten Free Chocolate Cupcakes with Peanut Butter Filling and Chocolate Ganache

Yeah I know that is a long title for a cupcake but you will be surprised by the simplicity of the actual recipe… Life is already so complicated, it is the least I can do. Not so long ago I posted this recipe and today is the gluten free version which means that peanut butter filling and chocolate ganache is the same as mentioned in that regular chocolate cupcakes with peanut butter filling and chocolate ganache recipe only the cupcakes recipe will be different.

Those amongst us who are gluten allergic or those who (have to) cook gluten free are very well aware that it is a challenging task (baking is even harder) and when you see a combination of five six different flours to get twelve cupcakes you kinda give up on it. Well, my friend, here is a breather for you.. This isn’t such recipe… There might be some in the future but not today. This one requires only potato flour or potato starch with of course other basic baking ingredients but just one type of flour.

 

To give you a heads up, don’t freak out when you see a small batch of batter. Only a tablespoon and a half is enough for a cupcake. Don’t be tempted to fill the muffin liner as regular cupcakes. Trust the recipe and divide the batter into twelve cupcakes. I’m only saying this because SOMEONE tried to do it and lets just say that SOMEONE regretted it and don’t want you to suffer.

Gluten Free Chocolate Cupackes with Peanut Butter Filling and Chocolate Ganache

Easy chooclate cupcakes that are gluten free. Dress them up as you like. 

Course Dessert
Keyword chocolate ganache, Gluten free, gluten free chocolate cupcakes, peanut butter filling
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 12
Author Heenie

Ingredients

  • 3 tbsp unsalted butter, melted and cooled
  • 1 tbsp cocoa powder
  • 9 1/2 tbsp caster sugar
  • 5 tsp cream cheese
  • 1 large egg
  • 1/2 tsp vanilla extract/essence
  • 60 gm potato flour/starch
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp milk

Instructions

  1. Preheat the oven to 180 C. Line a 12 hole muffin tray with paper liners.

  2. In a mixing bowl, stir togeter butter and cocoa powder. Stir in the sugar. Add the cream cheese and beat in. 

  3. Add the egg and beat for few seconds to incorporate well. Stir in vanilla.

  4. Fold in potato flour, baking powder and baking soda Stir in milk.

  5. Divide the mixture evenly into the paper cases and bake for 16 minutes until risen well and a tooth pick inserted in the center comes out clean. 

  6. Transfer to a wire rack to cool completely. Fill with peanut butter filling and top with chocolate ganache. 

Recipe Notes

For recipes and instructions for Peanut Butter Filling and Chocolate Ganache follow this link.

 



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