Note: The cupcakes were photographed with the unwrapped mini Reese’s on top of the frosting. However, these are not gluten free. Either leave the cupcakes with just the peanut butter frosting, top with Reese’s miniatures (small ones that you have to unwrap) or crush Reese’s on top and sprinkle on.
WARNING: Extremely addictive. If more than three cupcakes are consumed, users are advised to immediately proceed to the treadmill. User discretion advised when running on the treadmill.
Chocolate!
Peanut Butter!!!
Black Beans?!?!?
Not to worry, the chocolate and peanut butter totally rule these cupcakes. Just like the {Secret Ingredient} Chocolate Peanut Butter Cake, you cannot taste any hint of black beans. It is pure chocolately and peanut butter goodness.
The best part…the peanut butter chocolate surprise!
Well, I made these moist and absolutely delicious cupcakes for the best boss that a girl’s husband could have. 🙂 Happy Birthday again Nancy!!! I hope you enjoyed them!
Chocolate Peanut Butter Cupcakes {Gluten-free}
Ingredients
Method
- Preheat oven to 350°. Line a 12 cup muffin pan and spray with cooking spray.
- Blend the beans, eggs, vanilla, butter/coconut oil and sugar in the food processor (or blender) on high until completely blended.
- Add in the cocoa powder, baking powder and baking soda and beat until blended.
- Pour the batter into the prepared pan and place a Reese's cup on the top.
- Bake for about 20-25 minutes until the cupcakes are cooked completely.
- Allow them to cool completely before icing.
- Beat the peanut butter, butter and powdered sugar until combined.
- Add in the whipping cream and beat until light and fluffy.
- Put in a ziplock bag, cut a hole, and decorate the cupcakes OR use a piping bag with your favorite decorating tip and decorate the cupcakes OR use a knife and spread to decorate the cupcakes.
- Decorate with a Reese's Peanut Butter Cup or crushed Reese's Peanut Butter Cups.
