Chocolate Peanut Butter Cup-Cakes

Chocolate Peanut Butter Cup-Cakes

Prep 45 mins
Bake 20 mins
Makes 12 Cupcakes, Serves 12

Let's be real, who doesn’t love peanut butter and chocolate?  This is a cake version of the peanut butter candy cups we all love.  Cacao nibs are made from unprocessed chocolate beans and are a healthy way to add a little crunch on top of the sweet and smooth peanut butter frosting that fills these dense chocolate cupcakes.  Unprocessed dark chocolate is rich in fiber, iron, magnesium, copper, manganese, and healthy fat (just like olive oil).  I made these using mini bundt cake pans to create a little nest of peanut butter filling to closely mimic the candy version but regular cupcake pans work just fine.  Peanut butter is 25% protein, low in carbs and a good source of healthy monounsaturated fat (like olive oil). It contains a hefty amount of vitamin E, niacin, copper, manganese and is rich in antioxidants.  Just make sure to read the label and buy plain unsweetened peanut butter with no added oils for maximum health benefits.  Don’t worry if you don’t like coffee, it’s only used to deepen and develop the chocolate flavor, no coffee flavor transfers to the finished cupcake. 

Chocolate Peanut Butter Cupcakes STATS

Chocolate PB Cupcake 

Dry Ingredients:
1 ½ cup Flour Swap
1 cup Sugar Swap
⅓ cocoa powder
1 tsp baking soda (double for Grain-Free)
½ tsp salt

Wet Ingredients:
1 cup hot coffee (decaf if caffeine sensitive, or hot water if you really dislike coffee)
⅓ cup Butter Swap
1 Egg Swap
1 Tbsp vinegar
1 Tbsp vanilla extract

Peanut Butter Frosting Ingredients:
2 cups Powdered Sugar Swap
¾ cups creamy unsweetened peanut butter
¼ tsp salt
1 Tbsp vanilla extract
4 Tbsp hot water (plus more to consistency)


Chocolate Peanut Butter Cupcake Raw


Preheat the oven to 350 degrees. Grease mini bundt muffin pans or line regular muffin tins with parchment paper liners.  

Mix dry ingredients well then add wet ingredients and stir until well incorporated and thick batter is achieved.  Allow the batter to sit for a few minutes to absorb moisture then stir again. Load your muffin tins with batter and smooth the tops. Bake about 18 minutes (about 22 minutes Grain Free) until done and a toothpick comes out mostly clean. Remove from the oven and cool on a rack.  

Make the frosting by using a hand mixer to whip all ingredients. Add a little more hot water 1 tsp at a time until the frosting is smooth and sticks together well. Use a small cookie scoop to make even round balls of frosting and press them onto each cupcake. Use a wet hand to smooth the top of the frosting. Top with cocoa nibs or sugar free chocolate chips. *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days.

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes 

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