Moist gluten-free chocolate cupcakes piled high with fluffy peanut butter frosting.
This is probably is most delicious gluten free chocolate cake recipe EVER! I know that's quite a statement but you truly have to try it to believe it! The peanut butter cup inside and peanut butter frosting is to die for! Just a warning: it's sweet and rich – and ohhhh we love it!
Prep 30 min · Cook 20 min · Total 50 min
Combine dry ingredients in a large stand mixer.
In a small bowl add buttermilk, oil, eggs, and vanilla, then mix with a fork.
Turn the mixer on low speed and gradually add wet ingredients to dry ingredients. Stop and scrape down the bowl. Return to low speed and gradually beat in hot water. Mixture will be very thin.
Fill cupcake liners 2/3 full. Bake at 350º for 10 minutes. While baking, remove foil from 24 peanut butter cups.
After the 10 minutes, open the oven and pull the rack out so you can place peanut butter cups in the center of the batter of each cupcake. Push down until flush with batter. Slide back in the oven and bake for another 8 – 10 minutes. As it bakes, the batter will puff up around the peanut butter cups.
Insert a toothpick into the side of the cupcake (avoiding the peanut butter cup) to check if it's fully baked. If it comes out clean, the cupcake is done.
Cool on wire racks. While cupcakes cool, make the peanut butter frosting.
Cream peanut butter and butter together. Gradually add powdered sugar. Whip on high speed until light and fluffy. Transfer icing into a piping bag with a large star piping tip. Pipe around the cooled cupcake, working towards the center. Top with half a mini Reece's Peanut butter cup.
If you don't have any buttermilk, you can make it by putting 1 tablespoon of vinegar in a 1 cup measuring cup, then fill the rest with milk. Let it stand for at least 5 minutes. If you want it more creamy, add heavy whipping cream instead of the milk. I would totally make the homemade buttermilk with whipping cream! I think it really makes a difference!
