Chocolate Toffee Peanut Butter Cupcakes will make your tastebuds do the tango. Or some kinda dance;-) These cupcakes are seriously decadent and they aren’t overly sweet so you might be able to devour more than one or two… eeek! Did I really admit that is possible? Surely I am just speculating, I couldn’t know this from personal experience… Imagine this: moist, rich gluten free chocolate cupcake studded with toffee and peanut butter chips. Then top it with a creamy chocolate peanut butter frosting. That’s what you’ll get with these Chocolate Toffee Peanut Butter Cupcakes.
This recipe evolved over time, but it started one day when my daughter and I were watching YouTube videos on how to use different icing tips. Inspiration struck! My daughter needed to make cupcakes, like now! Twist my arm, right? We improvised based on what ingredients we had in the kitchen at the moment and the combination is definitely a win!
Easy Batter
This is a very easy batter to whip up. Simply mix the dry ingredients in one bowl and the wet ingredients in another. Combine the two mixtures, then stir in the toffee and peanut butter chips by hand. I use Heath Toffee Bits and Reese’s Peanut Butter Chips for these cupcakes. If you try another brand or type of baking chip, let me know how it turns out in the comments! I would imagine that the possibilities are endless here although my family loves this particular combo.
Baking Tips
If you have done any gluten free baking, you know that if you bake something even a minute too long, it will likely be dry and crumbly. Given that ovens are not all built alike, you have to watch your gluten free baked goods like a hawk. The “toothpick test” is not a reliable method. In fact, if you wait to get a dry toothpick from these gluten free cupcakes, you will have over baked them. The reason is because they continue to bake after being removed from the oven.
My method is to lightly touch the middle of the cake after it has risen. If it is dry to the touch but still feels slightly soft in the middle, but doesn’t jiggle, it is done. If the middle feels mushy, as if there is wet batter underneath, give it another minute and check again. Repeat this until it is done.
Chocolate Peanut Butter Frosting
Combine the butter, cocoa powder and peanut butter powder in a medium bowl using a hand mixer on a low speed. Once combined, gradually add the powdered sugar and cream, alternating them, keeping the mixer on a low speed. If the mixture seems dry, add more cream until it reaches a loose peanut butter consistency.
Once all ingredients are incorporated, turn the speed to high on the mixer and whip until the mixture becomes lighter in color and texture. Taste and adjust if needed with more cream or dry ingredients.
Chocolate Toffee Peanut Butter Cupcakes
Ingredients
The cupcakes:
- 1 ¼ cups gluten free flour with xanthan gum I use Bob's Red Mill 1 to 1 GF flour
- ¾ cups cocoa powder
- ½ cup sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups heavy cream
- ½ cup canola oil
- 2 eggs
- ½ cup Reese’s peanut butter chips
- ½ cup Heath toffee chips
Chocolate Peanut Butter Frosting
- 1 cup butter softened or dairy free buttery sticks
- ½ cup Cocoa or Cacao powder
- ¾ cup peanut butter powder
- 1 ½ cups powdered sugar
- ⅓ cups heavy cream
Instructions
The cupcakes:
- Preheat the oven to 350 degrees. Line muffin tins.
- In a small bowl combine flour, cocoa, sugar, baking soda and salt. Mix to combine them well.
- In a large bowl, combine oil, eggs and cream. Gradually add the dry ingredients to the wet ingredients and stir by hand or with a mixer until combined and there are no lumps. Add the chocolate chips and stir with a spatula to combine them.
- Using a ¼ cup measuring cup or scoop, fill lined cupcake tin with batter. Bake for 15-18 minutes, watching very closely after 15 minutes. Once they have risen and are set but still soft in the middle, they are done. Don’t wait for the dry toothpick test or let them get solid in the middle, because they will be over-baked, dry and crumbly.
- Remove from the oven and let cool completely before topping. Cupcakes are best at room temp, so don’t store them in the fridge. You can store them in a covered container at room temp for 3-4 days.
The Chocolate Peanut Butter Frosting
- Put first 3 ingredients in a large bowl and mix on a low speed until incorporated. Gradually add the powdered sugar and cream alternately, keeping the mixer on a low speed.
- Once all ingredients are incorporated, gradually increase the speed to add in some air and it will lighten the color as well. Taste and adjust if needed with more powdered sugar, cocoa or PB powder if you want to adjust the taste at all. If it is too dry, you can add more creamer.
- Frost cupcakes however you would like- use a knife or a pastry bag with a piping tip or a ziplock bag with the corner cut off. No matter what they look like, they will taste amazing!