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!



Gluten-free Chocolate Coconut Bundt Cake

I made this yummy, easy cake to enter into this contest: http://www.glutenfreely.com/bakerschallenge last week. I don't usually use pre-made cake mixes in my recipes, but this little experiment may have sold me because it was really easy to make, the consitency was like non-gf cakes, and it was delicious. I added coconut flour and coconut extract for extra yumminess. I brought it into work and it was gobbled up within an hour, actually more like 20 minutes. The true test of a delicious gluten-free dessert? When people don't know it's gluten-free!

Ingredients for cake:

Butter spray, for misting Bundt pan

1 package Betty Crocker Devil's food cake mix

1/4 cup coconut flour

1 cup coconut milk

1/2 cup grapeseed oil

4 large eggs

2 teaspoons pure, gluten-free vanilla extract

1 teaspoon gluten-free coconut extract

3 ounces semisweet chocolate, melted

Ingredients for Coconut glaze:

1 cup confectioners' sugar

3 tablespoons coconut milk

1/4 teaspoon gluten-free coconut extract

Directions for cake:

Pre-heat oven to 350; liberally mist Bundt pan with butter spray, set pan aside; combine all cake ingredients into mixing bowl; beat with electric mixer on low speed for 30 seconds; stop and scrape batter from sides with rubber spatula; increase to medium speed and beat batter for 2 minutes; pour batter into prepared Bundt pan and place in oven; bake cake until top springs back, about 40-45 minutes; transfer cake to wire rack and cool for 10 minutes; run knife around edge of cake and invert onto wire rack; cool completely for 15-20 minutes.

Directions for Coconut glaze:

Place confectioners' sugar in small bowl; whisk coconut milk with sugar; add coconut extract; whisk all ingredients together

Transfer cake to a serving plate; drizzle glaze over cake; let the drizzle set for 20 minutes before serving.

Enjoy!