Peanut butter-Chocolate cupcakes
Oh, yum. These are delicious!! And they look gorgeous, too.
I was trying to come up with a new cupcake flavor that went with chocolate and already had a batch of Chocolate-Coconut cupcakes in the oven, and it occured to me to do a peanut butter version.
So, here goes:
1 cup Rice flour
¾ cup Corn flour
1/3 cup Cocoa
1¼ t. Baking soda
1 cup Honey
1 cup Water
25 ml. Vegetable oil
1/2 cup Mixed crushed nuts
1 cup Peanut butter, separated into two parts
1/4 cup Mixed crushed seeds, separated into two parts
Preheat oven to 350°F/180°C.
Mix together all ingredients, leaving aside half of the peanut butter and half of the mixed crushed seeds for later. Pour into muffin cups inserted into a muffin pan, or grease muffin pan with margarine. Sprinkle the second part of the mixed crushed seeds on top of the muffins, then drizzle the remaining peanut butter on top. I “watered” it down a bit first with some oil to make it easier to pour.
Note: I only use natural peanut butter with peanuts as the only ingredient. No sugar, no other oils. Which is why I took the liberty of “watering” down the peanut butter with oil for the topping. Commercial peanut butters generally already have vegetable oils in them so they don’t have as much of a peanut flavor to begin with. (I did a taste test once, and the difference was amazing.)
Bake for 25 minutes or until a knife comes out clean. Makes 12 cupcakes.