In a few short years, my perspective has changed dramatically. First of all, I think is sugar is the root of all evil. That might be stating it a tad strongly, but really, I think sugar is bad for all of us and we’d be a happier, healthier, smarter society if it was banned entirely. And with so many great natural alternative sweeteners on the market now, it’s becoming increasingly easy to forego the sugar and still enjoy sweets. Second of all, I now see that almost anything can be made low carb and gluten-free and still be amazing. I say almost because there are a few things out there like butter tarts (a Canadian treat) that require liquid sugars like corn syrup to attain their gooey consistency. But if there is a way to makeover my beloved butter tarts, trust me, I will eventually discover it. And you know I will share it when I do!
So, this particular recipe is a do over. In my first few months of blogging, I made my sister-in-law a birthday treat that I’d had in mind for a while. It was my own invention, chocolate cupcakes with a peanut butter cream filling and a chocolate peanut butter ganache. They were AWESOME, but they were made with sugar and flour because I just didn’t know how it was possible to make them otherwise. But I’ve long since mastered low carb cupcakes, low carb peanut butter cream and low carb ganache. So it was time to give that recipe a makeover and try them the sugar-free way.
Do I even need to tell you that they were a huge success? I brought them to a friend’s for dinner and everyone devoured them. No longer do I feel that slight embarrassment subjecting others to my healthy creations, because when they are good, I KNOW they are good. My only mistake with these cupcakes was not waiting long enough for the ganache to cool before spreading it on. Patience may be a virtue but I suck at it, and it ended up dripping down the sides which was not my intention. Hardly mattered, though…it just meant we could lick our cupcake papers with relish!
Recipe Redo – Peanut Butter Cream-Filled Cupcakes
Ingredients
Cupcakes:
- 1 ¾ cups almond flour
- ½ cup cocoa powder
- ⅓ cup granulated Swerve Sweetener or granulated erythritol
- ⅓ cup vanilla whey protein powder
- 1 tablespoon instant coffee
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon xanthan gum
- ¼ teaspoon salt
- 4 oz Greek yogurt room temperature
- 6 tablespoon butter softened
- 3 large eggs room temperature
- 20 drops stevia extract
- ½ cup almond milk
Peanut Butter Cream Filling:
- ½ cup heavy cream chilled
- 3 oz cream cheese softened
- ¼ cup powdered Swerve Sweetener or powdered erythritol
- ⅓ cup smooth peanut butter
Chocolate Peanut Butter Ganache
- 3 tablespoon butter
- ¼ cup peanut butter
- 2 ounces unsweetened chocolate chopped
- 2 tablespoon powdered Swerve Sweetener or powdered erythritol
- 12 drops stevia extract
- ¼ teaspoon vanilla
Instructions
For the cake:
- Preheat the oven to 325F and line a muffin tin with 12 paper liners.
- In a large bowl, whisk together almond flour, cocoa powder, protein powder, granulated Swerve, instant coffee, baking powder, baking soda, xanthan gum and salt.
- In another large bowl, beat Greek yogurt and butter together until combined. Beat in eggs and stevia extract. Beat in almond flour mixture in two additions, alternating with almond milk, and scraping down beaters and sides of bowl as needed.
- Divide batter between muffin tins and bake 25 to 30 minutes or until cupcakes are set and a tester inserted in center comes out clean. Let cool in pan 10 minutes, and then transfer to wire racks to cool completely.
- For the peanut butter cream, whip cream in a small bowl until it forms stiff peaks.
- Combine cream cheese and powdered Swerve in a medium bowl and beat with an electric mixer until smooth. Add peanut butter and beat until combined.
- Fold in whipped cream until the mixture is smooth.
- Core cupcakes using a 1-inch biscuit or cookie cutter (if you lack both of these, you can do it with a sharp knife). Set cores aside.
- Place peanut butter filling into a pastry bag or a ziploc bag with the corner snipped off, and pipe filling into cored cupcakes. You may end up with a little filling left over – set aside to use for decorating the glazed cupcakes.
- With a sharp knife, cut the very tops off the cores so that you have a thin disc of cake. Place a disc on top of the peanut butter filling on each cupcake and press lightly to adhere.
For the ganache:
- Melt butter, peanut butter, unsweetened chocolate and powdered Swerve together in a small saucepan over low heat, stirring until smooth.
- Off-heat, stir in stevia and vanilla (if you find your chocolate seizing, as it sometimes does when liquids are added, add a little more butter or oil and reheat gently, stirring until it smooths out again).
- Let ganache cool about 25 minutes until thickened but still spreadable. Spread over cupcakes with a knife or offset spatula.
- Let set 30 minutes.
Sam says
I made these today as a special treat for my husband who loves peanut butter. This recipe is definitely a keeper! This will be my go to chocolate cupcake recipe! And what a great idea to let ganache cool a bit and spread it like frosting!
Laura says
I’ve made this recipe quite a few times and used the other elements for various desserts. Very good!!!
Moe says
I know this is years after anyone else commented, but I had to come here to say these were fabulous. Very rich, chocolatey, peanut butter-creamy…yum! Took them to a bday party and everyone raved – not a crumb left, and no one could believe they weren’t “regular” cupcakes. Thanks!
Linnae Bosma says
I made these cupcakes for Thanksgiving dessert last year — there were 11 people and I’m the only gluten free. There were NO leftovers!! 🙂
Carolyn says
I love hearing that!
Felicia says
Hi Carolyn, I was wondering if you prefer this cake recipe over the one in your dark chocolate cake with peanut butter frosting and dark chocolate ganache? Moist and delicious is all I care about 🙂
Carolyn says
I like the one from the layer cake best. It has a finer crumb.
Felicia says
Thank you for the reply! I’m making Reese’s cupcakes and am planning on using the layer cake recipe and my own PB cups. Tempted to add the ganache in somewhere too!
Laura says
I have made these a few times and people just go absolutely crazy for them. They cannot believe they are grain-free and sugar-free and say they are some of the best cupcakes they have ever had. I make mine with xylitol as the sweetener.
Ainsley says
Can you just do regular coffee or does it need to be instant?
Carolyn says
Regular coffee might not mix into the batter that well. You can skip it altogether, it just enhances the chocolate flavour.
Ainsley says
Oh I adore coffee and can get instant, I just love my coffee on hand more.
Faye Paetz says
Oh my, these are so good! All of my friends couldn’t believe they were gluten and sugar free. Thank you
Karyn says
What is the xanthium gum for?
Carolyn says
It helps hold the baked goods together in the absence of gluten.
Diana says
I’m not a coffee person so would I be able to omit the coffee or can I replace it with something else? These look delicious!
Carolyn says
The coffee simply helps bring out the chocolate flavour but you can skip it if you like.
Mary in Louisiana says
Made these for my Reese’s lovin’ husband, for his birthday. Wow, they are scrumptious and beautiful. Recipe was perfect. Now he wants the same flavors in a layer cake…can do. Thanks Carolyn