Over this long weekend I went CRAZY in the kitchen. I mean… crazy. I think I baked more than anything else. Does anyone else watch The Great British Baking Show? That stuff is addicting. I now want to bake everything. All I think about is baking. I probably should have warned my body beforehand because helllooooo carbs!
So, today I was eating one of these cupcakes and had a Michael Scott moment FOR SERIOUS. You know that episode where he keeps calling David Wallace while he’s eating tiramisu and keeps inhaling the cocoa powder then starts choking? Yeah, ok, so today at work I took a huge bite of this cupcake and for some reason inhaled while swallowing and inhaled crumbs of cupcake while simultaneously swallowing peanut butter and my lungs froze. My boss walked in and I was literally chocking, inhaling and swallowing the little bits of air I could get while tears were streaming down my face. I couldn’t decide if I was dying or what, but once it was over I couldn’t stop laughing because it made me think of The Office. Anywho….this won’t happen while you eat these cupcakes. Maybe I should have left that story out. I am just bad at eating sometimes.
These cupcakes aren’t 100% the prettiest, but I’m really trying to get past my perfectionist nature. I really like the flavor, I’m just not a master at making icing yet!
- 2 eggs, room temperature
- 1/4 – 1/2 cup almond milk
- 1 stick organic butter, room temperature
- 1/3 cup coconut sugar
- 1/3 cup light brown sugar
- 1 1/4 cup all purpose gluten free flour (I used Pillsbury)
- 1 tsp baking soda
- 1/2 – 3/4 cup unsweetened cocoa powder (depending on how chocolatey you want it)
- 1/2 cup creamy peanut butter
- 1/4 cup coconut oil
- 1 cup powdered sugar
For the icing:
1. Preheat the oven to 350 degrees F. Grease a muffin tin with butter and set aside.
2. Mix the flour, baking soda, and cocoa together in a medium bowl and set aside.
3. Cream the butter and sugars in an electric mixer on medium until creamy.
4. Add the eggs in one at a time blending well.
5. Add the flour mixture in slowly as well as the almond milk. You want the batter to be wet, but not runny, so be careful with the milk.
6. Once the batter is ready, pour into the greased muffin tins about 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
7. While the cupcakes are baking, mix the peanut butter, coconut oil, and powdered sugar in a mixer. You want the mixture to be slightly stiff. To be honest, I purposely left mine slightly under done to keep the sugar level down. To get the texture you want, add more or less powdered sugar.
8. Once the cupcakes are out of the oven, let them completely cool then ice with the peanut butter mixture. Enjoy!
This is how messy my kitchen got making these and for once I didn’t mind!!!