There was an impressive spread of baked goods out at Zeke's Smokehouse, but I had my eye on the prize -- the gluten free Peanut Butter Chocolate Cupcakes I had seen in the bake sale's advertising.
I was fortunate enough to pick up the last one. This cupcake was AMAZING. Words can't even describe how rich and decadent it was, particularly the frosting. Luckily, the baker attached her website to the cupcake so when I arrived to the library I was able to find the recipe.
The recipe is included below -- thanks to L.A. Easy Meals for the simple and delicious gluten free recipe! Instead of using the Whole Foods mix she uses, try it with Betty Crocker's Gluten Free mixes!
Do you love it or do you love it?
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This dessert is really too good to be true. The cupcake itself isn’t sweet at all, I don’t even know if it would be worth eating if it weren’t for the frosting. Although the frosting may taste very decadent, all the ingredients are very low in calories. I’m usually not big on using cake mixes because of all the unnatural ingredients in them, but you can go to Whole Foods and pick up a standard box of organic Devil’s Cake mix. This is also a super simple recipe to whip up for the holidays.
Peanut butter Chocolate Cupcakes
- 1 package (18-1/4 ounces) devil’s food cake mix
- 1 cup water
- 3 eggs or ¾ cup egg whites
- 1/3 cup unsweetened applesauce
- 1/4 cup All-Natural Peanut Butter Spread
- 1/2 cup cold fat-free milk
- 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
- 1 package (8 ounces) fat-fat cream cheese
- 1/2 cup All-Natural Peanut Butter Spread
- 1 carton (8 ounces) frozen fat-fat whipped topping, thawed
- In a large bowl, combine the cake mix, water, eggs, applesauce and peanut butter. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small bowl, beat cream cheese and peanut butter until smooth.
- Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cupcakes . Store in the refrigerator