Gluten Free Peanut Butter Chocolate Cupcakes

Like a Reese’s cup transformed into a cupcake, these Gluten Free Peanut Butter Chocolate Cupcakes combine rich chocolate cake with a sweet peanut butter center and silky peanut butter frosting. They’re moist, decadent, and so good that no one will guess they’re gluten free.

If you love Reese’s Cups, this recipe is for you. These gluten free cupcakes were inspired by that classic chocolate-and-peanut-butter combo and have been a favorite for birthdays, parties, and potlucks. The combination of a tender chocolate crumb, a creamy peanut butter filling, and a fluffy peanut butter frosting creates a bakery-style treat that consistently surprises guests who don’t expect it to be gluten free.

How to make them

• Make the cupcake batter. Whisk the gluten free flour blend, cocoa powder, baking powder, baking soda, and salt in a small bowl. In a large bowl, cream the butter and peanut butter together, then mix in the white and brown sugars until smooth. Add the eggs one at a time, mixing well after each. Stir in the milk and vanilla. Add the dry ingredients to the wet ingredients and mix until evenly combined.
• Bake the cupcakes. Preheat the oven to 350°F (175°C). Line two standard cupcake pans with liners to yield about 24 cupcakes. Fill each liner about three-quarters full. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before filling.
• Prepare the peanut butter filling. Cream together the filling ingredients until smooth (butter, peanut butter, and powdered sugar). Transfer the filling to a piping bag or a plastic bag with a small corner snipped off for piping. Avoid using pleated “stand and fill” bags because they can’t be cut neatly for piping.
• Core and fill the cupcakes. After cupcakes have cooled, use a cupcake corer or a small knife to remove the center from each cupcake. Save the removed centers for snacking or crumbling over ice cream. Pipe the peanut butter filling into the cavity of each cupcake.
• Make the frosting. Whip together peanut butter, powdered sugar, honey, vanilla, and milk until light and spreadable. If the frosting is too thick, add a little more milk; if it’s too thin, add a touch more powdered sugar.
• Frost the cupcakes. Pipe or spread the peanut butter frosting on each filled cupcake. Finish with sprinkles, chopped peanuts, or a small drizzle of melted chocolate if desired. Store and serve as described below.

Do gluten free cupcakes taste different?

Gluten free cupcakes can taste and feel slightly different from wheat-based versions because they use alternative flours such as rice, almond, or quinoa flour. Using a well-formulated gluten free flour blend—usually containing a binder like xanthan gum—helps mimic the texture of wheat flour and produces a tender, light crumb.

In these cupcakes, the bold chocolate and peanut butter flavors dominate, so most people notice the flavor first and won’t immediately detect the absence of gluten. Choosing a good gluten free flour blend and following the recipe closely will give you the best results.

Do gluten free cupcakes need to be refrigerated?

These cupcakes can be stored at room temperature for 2–3 days in an airtight container. After that, refrigerate them to keep them fresh. Refrigeration may slightly dry the cake, so bring chilled cupcakes to room temperature or microwave briefly (around 10 seconds) before serving to restore softness.

What kind of gluten free flour is best for cupcakes?

A commercial gluten free all-purpose blend that includes xanthan gum works well for cupcakes because the xanthan gum helps provide structure and elasticity similar to gluten. Many blends are designed for one-to-one substitution with regular flour and yield consistent, light results. If your blend does not include xanthan gum, follow the manufacturer’s recommendations for adding a binder.

Can I make these cupcakes with wheat flour?

Yes. If you do not need to make the cupcakes gluten free, you can substitute regular all-purpose wheat flour in a one-to-one swap for the gluten free flour blend used in this recipe. The method and quantities work the same, and the cupcakes will bake up with the same chocolatey, peanut-butter flavor profile.

More gluten free desserts

If you enjoy gluten free baking, try other crowd-pleasing treats such as Nutella Muddy Buddies, Gluten Free Blueberry Oat Bars, Nutella Brookies (a brownie-cookie hybrid), Lemon Dessert Cups, or Gluten Free Strawberry Banana Bread. These options work well for parties, snacks, and easy desserts.

Gluten Free Peanut Butter Chocolate Cupcakes — Recipe

Servings: 24 cupcakes    Prep time: 30 minutes    Cook time: 20–25 minutes    Total time: ~50 minutes

Author: Whitney Bond

Ingredients

Gluten Free Chocolate Cupcakes

• 1 1/4 cups gluten free flour blend
• 1/2 cup cocoa powder
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/4 cup peanut butter
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 3 eggs
• 1 cup milk
• 1 teaspoon vanilla extract

Peanut Butter Filling

• 1/2 cup butter
• 1 cup peanut butter
• 1 1/4 cups powdered sugar

Peanut Butter Frosting

• 2/3 cup peanut butter
• 4 cups powdered sugar
• 4 teaspoons honey
• 2 teaspoons vanilla
• 1/2 cup milk (adjust to reach desired consistency)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream the softened butter and peanut butter together. Add the white and brown sugars and mix until combined. Beat in the eggs one at a time.
4. Add the milk and vanilla to the wet ingredients and mix briefly, then fold in the dry mixture until the batter is smooth and even.
5. Line two cupcake pans with liners and fill each about three-quarters full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
6. While cupcakes bake, prepare the peanut butter filling by creaming together the butter, peanut butter, and powdered sugar until smooth. Transfer to a piping bag.
7. After cupcakes have cooled for 10–15 minutes, core the center of each cupcake with a corer or small knife. Reserve the removed cake pieces for snacking or crumbling.
8. Pipe the peanut butter filling into each cupcake cavity.
9. Make the frosting by whipping together peanut butter, powdered sugar, honey, vanilla, and milk until light and spreadable. Adjust milk or powdered sugar for consistency.
10. Pipe or spread the frosting onto each cupcake and serve.

Notes

• Save the centers you remove from the cupcakes — they’re great crumbled over ice cream or used in milkshakes.
• If using a plastic bag to pipe filling or frosting, avoid pleated “stand and fill” bags, which can’t be cut cleanly for piping.
• Store finished cupcakes at room temperature in an airtight container for 2–3 days; refrigerate after that. Bring chilled cupcakes to room temperature or warm briefly before serving to soften.
• If you’re not avoiding gluten, you can substitute regular all-purpose wheat flour in a one-to-one swap for the gluten free blend.

Nutrition Facts (per cupcake, approximate)

• Calories: 388 kcal
• Carbohydrates: 50 g
• Protein: 7 g
• Fat: 19 g
• Saturated Fat: 7 g
• Cholesterol: 42 mg
• Sodium: 216 mg
• Fiber: 2 g
• Sugar: 42 g