Chocolate Peanut Butter Cupcakes Recipe

Name: Chocolate Peanut Butter Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup blanched almond flour; 1/4 cup coconut flour; 1/4 cup unsweetened cocoa powder; 1/4 teaspoon sea salt; 1/2 teaspoon baking soda; 4 large eggs; 2 tablespoons grapeseed oil; 1/2 cup agave nectar; 1/2 cup creamy roasted peanut butter; 1/4 cup agave nectar; 1 teaspoon vanilla extract; 1/2 teaspoon sea salt

Servings: persons

1/2 cup blanched almond flour
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
2 tablespoons grapeseed oil
1/2 cup agave nectar
1/2 cup creamy roasted peanut butter
1/4 cup agave nectar
1 teaspoon vanilla extract
1/2 teaspoon sea salt

1
Preheat the oven to 350F.
2
Line 9 muffin cups with paper liners.
3
To make the batter, in a large bowl, combine the almond flour, coconut flour, cocoa powder, salt, and baking soda.
4
In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.
5
Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined.
6
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.
7
Scoop 1 tablespoon of the filling into each prepared muffin cup, then cover with 1/4 cup of batter.
8
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.
9
Let the cupcakes cool in the pan for 1 hour, then frost and serve.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup blanched almond flour, 1/4 cup coconut flour, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon sea salt, and more.

Yes, Chocolate Peanut Butter Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Peanut Butter Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions