BHA & BHT Free Gluten Free Peanut Butter Cupcakes with Chocolate Ganache
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.7(4)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 cup gluten free flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- ½ cup whole milk
- ¼ cup neutral oil (such as canola or vegetable oil)
- 1 tsp vanilla extract
For the ganache
- ½ cup heavy cream
- 4 oz dark chocolate (60–70% cacao), finely chopped
- 1 tbsp unsalted butter
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
In a medium bowl, whisk together the gluten free flour, almond flour, baking powder, baking soda, and salt until evenly combined.
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