Gluten-free peanut butter and chocolate cupcakes

I love Reece's peanut butter cups --love, love, love them!  I purposely don't buy them frequently because I would eat them for dinner and polish it off with a glass of wine. Don't judge. I decided to replicate my love affair with Reece's peanut butter cups into a gluten-free chocolate and peanut butter cupcake. They do not disappoint. I made bite-sized ones that are perfect for a little treat. But, fair warning, you can't eat just one. Or two. Or three...

Peanut Butter Cupcakes:

Preheat oven to 350

Line cupcake pans with cupcake liners

6 tablespoons butter at room temperature

1 ¼ cup creamy peanut butter

¾ cup agave nectar

4 large eggs

1 tablespoon gluten-free vanilla extract (read labels!)

1 tablespoon baking powder

1 teaspoon salt

1 cup coconut flour

1 cup coconut milk

Mix together butter, peanut butter, and agave nectar until fluffy (about 2-3 minutes). Add eggs one at a time. Add vanilla extract, salt, and baking powder. Then, add coconut flour and milk, a little at a time, until blended. Pour into prepared cupcake pans and bake for 15-17 minutes. Cool completely on wire rack pan before frosting.

Chocolate Buttercream Frosting:

6 tablespoons butter (at room temperature)

3 1/2 cups of powdered sugar (sifted)

1/2 cup unsweetened cocoa powder

1 teaspoon gluten-free vanilla extract

3 tablespoons milk (add more if needed)

Mix butter until fluffy. Add vanilla extract and cocoa powder. Add powdered sugar and milk intermittently,  a bit at a time until well blended. Add extra milk as needed.

Frost cupcakes when they are completely cooled.

Enjoy!