Monday, May 31, 2010

Flourless Peanut Butter Chocolate Cupcakes with Vegan Chocolate Frosting

Welcome to the 93rd weekly edition of...

Thank you for joining us! If you're new to this carnival and would like to enter your post, please check HERE for the rules and regs.

YOURS: This week's "YOURS" goes to Jessica over at Moneyless Mommas! She posts a recipe on how to make your own chocolate syrup, and since I'm totally into chocolate, and we have a milk cow, I love the idea of making my own syrup. For Jessica's recipe, click HERE. Thank you so much, Jessica, for linking up and please feel free to take the "I Was Featured" button from my left sidebar. We'll look forward to hearing much more from you in the future!

MINE: Flourless Peanut Butter Chocolate Cupcakes with Vegan Chocolate Frosting


I have a new best friend. I've introduced you to her before, but I'm going to do it again, because I just can't get enough of her. Now, our relationship is a bit one-sided, in that I'm pretty sure she doesn't know I exist, but still, no prob.

Her name is Elana and I have totally been loving her recipes! They are all gluten-free, and it's not that I or anyone in my family have a wheat allergy, but I don't like using white flour and sometimes using 100% whole wheat flour in confections just doesn't do the trick.

Apparently it was cupcake month on her blog, and since I've been faithfully following her for the past three weeks or so, it's become cupcake month for me, too!

We just loved these peanut butter chocolate cupcakes. If you check out her post on this, you'll see that she used whole nuts to garnish the frosting. I, on the other hand, since I knew some of the kids wouldn't really dig whole nuts on their cupcakes, finely chopped my nuts and sprinkled them on instead. One way to get nuts really finely chopped is to partially chop them, then leave the nut chopper and the nuts out on the counter and if things go as planned, every kid who walks by will reflexively grab the chopper and the chop the nuts even further...


I certainly could not have foreseen this happening, but it did, and we ended up with lovely, super-fine nut topping...


(I had to share this picture because I'm in love with my $.99 two-tier confection server purchased from my favorite Good Will store!)

Oh, I almost forgot to mention that these cupcakes turn out a little "sinky", to use Elana's word, meaning after they are baked, they have little wells in them. That's okay, though, because they can just be filled with extra frosting! So here's the recipe, and enjoy!

Flourless Peanut Butter Chocolate Cupcakes with Chocolate Frosting

A delicious gluten-free cupcake!

See Flourless Peanut Butter Chocolate Cupcakes with Chocolate Frosting on Key Ingredient.


For the cupcakes:
* ½ cup natural creamy peanut butter
* ½ cup agave nectar
* 2 eggs
* ¼ teaspoon sea salt
* ¼ teaspoon baking soda
* 1 cup roasted peanuts, chopped
* ½ cup dark chocolate chips 73% cacao
For the frosting:
* 1 cup dark chocolate chips 73% cacao
* ½ cup oil
* 2 tablespoons of agave nectar
* 1 tablespoon vanilla
* Pinch sea salt
* 1 to 2 cups powdered sugar


For the cupcakes:

1. With a hand mixer, combine peanut butter, agave and eggs.

2. Blend in baking soda and salt.

3. Fold in chocolate.

4. Spoon ¼ cup-fulls into cupcake papers and bake at 350 degrees F for 20 to 25 minutes.

For the frosting:

1. Over very low heat, melt together chocolate and oil.

2. Mix in agave nectar, vanilla and salt.

3. Place mixture in the freezer for about 15 minutes.

4. With a hand mixer, add in enough powdered sugar until frosting reaches desired consistency.

5. When cupcakes are cool, spread with frosting.

Direct recipe link:

OURS: Okay, I'm so looking forward to reading your tips, recipes, and homemaking strategies today. Thank you so much for linking up and visiting and I hope you have a wonderful Homemaker Monday!


shopannies said...

what a delicious sounding recipe the pictures are scrumptious

alessandra said...

Why don't we live "closer"?
I love your experiments with chocolate, I could be your taster ;)...even nuts chopping assistant.

Mom2my10 @ 11th Heaven said...

Alessandra, yes, I could use a good taste-tester! But as far as chopping nuts, you might have to compete with the kids! :)

Adoption of Jane said...

Oooooooh Yummmmmmy!

Jb said...

That sounds dec-a-dent! And hardly any "weird" ingredients ;)!
Have you tried whole wheat pastry flour? It's great for pastries. If you happen to grind your own flour you can use soft wheat berries to get the pastry flour.

April@The 21st Century Housewife said...

Those look so good! I love peanut butter and chocolate together so I'll definitely be giving those a try!

Java said...

Glad to help you out with the poppy seed dressing!

Just wanted to thank you for hosting this blog hop every Monday...I really look forward to it.

You are definitely an inspiration to me!!

Now following you! :)

Eileen said...

I love that someone else is using agave nectar but I read that it was just as bad as sugar and that some of the claims that proponents made are false--any thoughts? I personally use it like I would honey, and know that it is just that--a sugar substitute.

Mom2my10 @ 11th Heaven said...

Eileen, I have heard mixed things about agave as well. I just don't know what to believe! I have actually turned more to using honey as a sweetener whenever I can, and using agave in moderation.