Gluten-free chocolate cupcakes with peanut butter frosting
(at time of publication)
- 60g good-quality gluten-free dark chocolate, chopped
- ⅔ cup water
- 100g reduced-fat spread
- ¾ cup firmly packed brown sugarlight brown cane sugarX
- 2 eggs
- ⅔ cup gluten-free self-raising flour
- 2 tablespoons gluten-free cocoa powder
- ⅓ cup almond meal
- 1 tablespoon crushed peanuts, to serve
- Peanut butter frosting
- ⅓ cup no-added-salt-or-sugar peanut butter
- ⅓ cup low-fat gluten-free Greek-style yoghurt
- 2 tablespoons maple syrup
1 Preheat oven to 150°C. Line 2 x 12-hole (40ml) muffin tins with paper cases.
2 In a small saucepan combine chocolate and water. Place over a medium heat, stirring, until chocolate has melted and mixture is smooth.
3 Beat spread, sugar and eggs with an electric mixer until light and fluffy. Sift in flour and cocoa then stir in almond meal. Add chocolate mixture and stir to combine.
4 Divide mixture evenly into prepared muffin tins. Bake for 20 minutes, or until firm to touch. Cool for 5 minutes before transferring to a wire rack to cool completely.
5 To make frosting, combine all ingredients and stir until smooth. Dollop frosting over cooled cupcakes. Serve scattered with crushed peanuts.
Make it low FODMAP: Check dark chocolate for high-FODMAP ingredients such as inulin, chicory root fibre and honey. Also choose a gluten free flour that does not contain soy, garbanzo bean, amaranth or lupin flours.
Un-iced cupcakes are suitable to freeze.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 1g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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