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Grain-Free Chocolate Peanut Butter Cupcakes - paleo option
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Grain-Free Chocolate Peanut Butter Cupcakes

To make these cupcakes paleo, swap out your favorite nut or seed butter for the peanut butter. Cashew butter is my favorite, but Sunbutter also works really well (and is more affordable!)
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6
Calories 406kcal

Ingredients

  • 1 scant cup natural peanut butter or other nut/seed butter of your choice
  • cup natural maple syrup
  • 2 Tablespoons ghee
  • 1 large egg
  • 1 teaspoon vanilla
  • cup unsweetened cocoa powder
  • 3 scoops collagen peptides optional
  • ¾ teaspoon baking soda

For the glaze:

  • 1 Tablespoon peanut butter or nut/seed butter of your choice
  • 1 ½ teaspoons melted coconut oil
  • 1 teaspoon maple syrup
  • ¼ teaspoon vanilla extract

Instructions

  • Heat your oven to 350ºF. Line a muffin tin with six cupcake liners. 
  • In a large bowl, beat together the nut butter, syrup, ghee, egg, and vanilla until smooth. Stir in the cocoa powder, collagen peptides, and baking soda. 
  • Divide the batter evenly between the cupcake liners. Bake for 18-22 minutes, or until the tops are firm and a toothpick inserted into a cupcake comes out clean. 
  • Remove from the oven and let cool completely. 
  • For the glaze, stir together the peanut butter, coconut oil, syrup, and vanilla until smooth. Refrigerate 4-5 minutes, to thicken slightly. 
  • Drizzle the glaze over the cupcakes. If desired, top with grated dark chocolate and/or chopped nuts. 

Notes

If using unsalted nut butter, add 1/4 teaspoon salt to the batter along with the cocoa powder. 

Nutrition

Calories: 406kcal | Protein: 11g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 177mg | Fiber: 4g | Sugar: 14g