Peanut butter chocolate cupcakes from Baked to Perfection: Delicious Gluten-Free Recipes, with a Pinch of Science (page 97) by Katarina Cermelj

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Notes about this recipe

  • Eat Your Books

    Can substitute any other neutral oil for sunflower oil.

  • jenburkholder on November 10, 2025

    This time I made the whole recipe - cupcakes are quite tasty, nice PB flavor and good texture. I got 15 which was perfect in my muffin pans. Made a half batch of frosting which was plenty for a nice piped layer on top. I might actually prefer a plain chocolate frosting to offset the cupcake, but this was very nice as is.

  • jenburkholder on September 19, 2021

    Did not make the cupcakes, just the frosting (used for the chocolate cake recipe!). Very nice, very rich, quite easy. Not disgustingly sweet. I made 3/4 of the recipe and used it for a 3 layer 8" round cake. It was just the right amount for us for that. She really likes a lot of frosting but personally the whole batch would have been too much for me.

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