QJBlogs In The Kitchen: Healthy & Gluten Free Reese's Peanut Butter Cupcakes

By Trilby Goouch
Blogs Editor

Last weekend my house and I celebrated our housemate’s 20th birthday, which called for some birthday baking. We couldn’t turn to our usual go-to recipes since my housemate is both gluten and lactose intolerant. Determined to find something delicious and drool-worthy, we came across a recipe for Reese’s peanut butter chocolate cupcakes and chocolate peanut butter icing, both of which are gluten and lactose free. And that’s not all; these cupcakes contain an unexpected ingredient: black beans (although you’d never believe it when you try them). So, not only were our cupcakes allergy-friendly, but waist-friendly, too.

The Cupcakes



Ingredients

▪ One (15.5 oz) can of reduced sodium black beans, drained and rinsed
▪ Four eggs
▪ 1 tbsp. vanilla extract
▪ 5 tbsp. margarine
▪ 3/4 cup sugar
▪ 5 tbsp. special dark cocoa powder
▪ 1 tsp. baking powder
▪ 1/2 tsp. baking soda
▪ 36 mini Reese’s peanut butter cups (we purchased two bags and ate the leftovers)

Instructions

▪ Preheat oven to 350 C.
▪ Using one 12 cup and one 6 cup muffin tin, line 18 cups with paper cupcake holders
▪ Blend the beans, two eggs, vanilla and sugar in the food processor (or blender) on high until completely blended.


▪ In a small bowl combine the cocoa powder, baking powder and baking soda.

▪ In a large bowl, beat the margarine until fluffy. Add the remaining two eggs and beat well.
▪ Beat in the bean mixture

▪ Add the dry ingredients and blend for 1-2 minutes.
▪ Pour the batter into the prepared pan and place a Reese’s cup on the top of each cupcake.

▪ Bake for about 20 minutes until the cupcakes are cooked completely, then ice.

Chocolate Peanut Butter Icing (Gluten & Lactose Free)—makes 1 cup

Ingredients
▪ 1/2 cup peanut butter (or other nut butter)
▪ 1/4 cup pure maple syrup
▪ 4 tbsp. cocoa powder
▪ 2 1/2 tbsp. soy milk
▪ 2 tsp. pure vanilla extract
▪ 18 mini Reese’s peanut butter cups

Instructions
▪ Place all the ingredients in a food processor or magic bullet and blend until smooth


▪ Spread evenly on each cupcake
▪ Top with a mini Reese’s peanut butter cup


The result? Unbelievably rich, moist, chocolatey cupcakes with a surprise in the center! No one believed they were gluten-free, let alone made from black beans.

Cupcake recipe adapted from: chocolateandcarrots.com
Icing recipe adapted from: chocolatecoveredkatie.com

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