Ok so I made FABULOUS Chocolate Cupcakes with
Peanut Butter Cream Cheese Filling and Cream Cheese Frosting!!!!
No Doubt that these CuppinCakes are to die for!
I will share my wonderful recipe with you and tell you what made these so YumYum!
When I opened the oven I was so surprised how these have raised up like that!!!
My Beautiful finish, I had people coming over so I thought, OH what a
wonderful Idea I can make cupcakes :)
I was gobbling it down but then realized that if I didn't show you what's
inside that you wouldn't be as thrilled!
HAHA I found this cupcake holder at a place in WilliamsBurg, Virginia!
I fell in love with it! So adorable
As you can see, my cupcake is inside! :P
Ok so its recipe time! Everything that I put on here is gluten free because
I have celiac disease, so just letting you know!
And by far far I think I just invented THE best Gluten Free Cupcake in the World!
Everyone absolutely loved them........And I cant stop eating them... they don't
taste gluten free what's so ever!!!!! ENJOY all you celiacs and for
those who don't have a gluten allergy than I highly suggest that you try these anyway!
OH and did I mention that these are very moist and are the best cupcake in the world!
This is my updated made myself flour mixture that made these
specific cupcakes the best thing in the world!
Sam's GF Flour Mix
2 cups white rice flour
2 cups brown rice flour
1 cup tapioca starch
1 tablespoon xanthan gum
1/2 teaspoon ascorbic acid
2 packets unflavored gelatin
Chocolate cupcakes
2 1/4 cups of Sam's GF flour Mix
1 2/3 cups sugar
3/4 cup butter or margarine, room temperature
2/3 cup unsweetened baking cocoa
1 1/4 cups water
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla
2 eggs
1. Heat oven to 350 degrees. Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat all ingredients with electric mixer on low speed 30 seconds,
scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
divide batter evenly among muffin cups.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan to cooling rack. Cool completely about 30 minutes.
Peanut Butter Cream Cheese Filling
2 overflowing tablespoons of creamy peanut butter (make sure
its GF and that no one else has used it!)
4 oz. cream cheese
Add milk to creamy likeness
Add sugar to likeness
1. Mix all ingredients with electric mixture until creamy!
2. After cupcakes have cooled, poke a half inch circle in center of cupcake
half way through cupcake.
3. Put peanut butter cream cheese mixture in a ziplock bag, with scissors;
cut one of the bottom corners and fill the cupcakes with the mixture!
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1 tablespoon milk
1 teaspoon clear vanilla
4 cups powdered sugar
In large bowl, beat cream cheese, milk and vanilla with electric mixer on low
speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until
smooth and spreadable. Refrigerate any remaining frosted cupcakes!
