Um, yeah, I went there. Rich chocolate cupcakes stuffed with peanut butter cups, topped with smooth peanut butter frosting, dipped in bittersweet chocolate and devoured! No gluten in sight but you would never know it!!! Well, your friends will never know it but you probably will since you made the cupcakes and you know the ingredients. Okay, I think I’m losing my mind. Maybe it’s all of the chocolate I can’t stop eating. If you want these to be dairy free, you can either leave out the chocolate peanut butter cups or make your own. And if you want to make this recipe Paleo-friendly, switch out the peanut butter for almond butter and you are good to go. I seriously love the classic combination of chocolate and peanut butter so I just couldn’t help myself.
I topped each chocolate cupcake high with creamy rich peanut butter frosting. Pipe that frosting as high as you can get it!
After freezing the cupcakes for 30 minutes to set the frosting in place, I dipped each cupcake in “magic shell” melted chocolate and coconut oil. I know you think the frosting will fall right into the cup but trust me, it will stay on the cupcake.
I placed the chocolate dipped cupcakes in the fridge so the chocolate magic shell could set up then I ate ’em all up…well, I didn’t eat all 12 cupcakes but I kinda wish I could.
I love that frosting surprise you get when you slice into a hi-hat cupcake. Whether it’s vanilla buttercream, peanut butter swirl or strawberry, you will love that moment when you slice into all of that chocolate and get a fun color surprise inside!
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 eggs
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup mini peanut butter cup candies
- 1 cup creamy peanut butter
- 1/2 cup coconut oil (not melted)
- 1/4 cup pure maple syrup
- 2 cups chocolate chips
- 3 Tbsp coconut oil
- Preheat the oven to 350 degrees F and line a 12 cup cupcake pan with paper cupcake liners.
- Add the almond flour, cocoa powder, baking soda and salt to a food processor or Vitamix and blend. Add the eggs, maple syrup and coconut oil to the dry ingredients and blend all until smooth.
- Scoop 1/4 cup of the batter into each cupcake liner then bake for 15-18 minutes, until set in the center. Place the cupcakes on a cooling rack, press a mini peanut butter cup into the center of each cupcake then allow them to cool completely, for around 1 hour.
- With an electric mixer, beat together the peanut butter, solid coconut oil and pure maple syrup on medium speed until thick and fluffy. Place the frosting in the fridge until ready to use.
- When the cupcakes have cooled completely and you are ready to use the frosting, beat it for 30 seconds to fluff up again.
- Scoop the frosting into a piping bag with whatever piping tip you want then pipe a tall mount of frosting on top of each cupcakes.
- Free the cupcakes for 30 minutes so the frosting can set. Don’t skip this step or your frosting will melt into the chocolate magic shell.
- In a microwave safe bowl, melt the chocolate chips and coconut oil for 30 seconds, give it a quick stir then microwave again for 30 seconds. Stir the chocolate and oil until it is smooth. Pour the chocolate into a cup with high sides then set the chocolate aside to cool for 15 minutes.
- Dip each frosted cupcake into the chocolate then place all of the dipped cupcakes in the fridge to set for 5-10 minutes.
- These cupcakes are best fresh but they can be refrigerated uncovered for 1-2 days before serving.