What better way to savor peanut butter and chocolate than with this dense, rich confection? They’re like Reese’s peanut butter cups in cupcake form—perfect for kids of all ages. Top with Chocolate Ganache (page 92).
Sweetness: Medium
Recipe information
Yield
makes 9
Ingredients
Batter
Filling
Preparation
Step 1
Preheat the oven to 350°F. Line 9 muffin cups with paper liners.
Step 2
To make the batter, in a large bowl, combine the almond flour, coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined.
Step 3
To make the filling, in a medium bowl, combine the peanut butter, agave nectar, vanilla extract, and salt and mash together with a fork until smooth.
Step 4
Scoop 1 tablespoon of the filling into each prepared muffin cup, then cover with 1/4 cup of batter.
Step 5
Bake for 20 to 24 minutes, until a toothpick inserted 1/2 inch from the edge of the cupcake (to avoid the peanut butter center) comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
