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Chocolate Toffee Peanut Butter Cupcakes Feature Photo

Chocolate Toffee Peanut Butter Cupcakes

Rich gluten free chocolate cake studded with toffee and peanut butter chips, then topped with a creamy chocolate peanut butter frosting, these Chocolate Toffee Peanut Butter Cupcakes are an absolute delight!
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Prep Time: 15 minutes
Cook Time: 15 minutes
cooling time:: 30 minutes
Total Time: 1 hour
Servings: 16 cupcakes
Calories: 471kcal

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 teaspoon baking soda
  • ½ teaspoon 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!

Nutrition

Calories: 471kcal | Carbohydrates: 39g | Protein: 6g | Fat: 35g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 308mg | Potassium: 170mg | Fiber: 4g | Sugar: 25g | Vitamin A: 892IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg