Chocolate Peanut Butter Cupcakes (With Optional Cream Cheese Filling)

chocolate peanut butter cupcakes

chocolate peanut butter cupcakes


Chocolate Peanut Butter Cupcakes (with optional cream cheese filling)
Yields 10
Chocolate + Peanut Butter is always amazing. Add in a cream cheese filling, and these go over the top! Even if you want to keep the filling out, these are SO delicious!
Write a review
Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
  1. 1 cup blanched almond flour
  2. 1 cup unsweetened cocoa powder
  3. 1 tsp baking soda
  4. 1/2 tsp salt
  5. 1 cup unsweetened peanut butter or other nut butter
  6. 1/2 cup coconut oil , melted
  7. 3 eggs
  8. 1 tsp pure vanilla extract
  9. 3/4 cup pure maple syrup
Optional cream cheese filling
  1. 1 (8 oz) package cream cheese
  2. 1/4 cup pure maple syrup
  1. Preheat oven to 350 degrees and line a muffin tin with muffin liners.
  2. Combine dry ingredients in a large bowl.
  3. Beat together the wet ingredients and then stir into dry ingredients.
  4. Rinse off beaters, then beat together the cream cheese and maple syrup (if desired).
  5. Spoon a heaping spoonful of batter into one of the muffin liners, spreading out a bit and leaving a bit of a hole in the center.
  6. Add a spoonful of the cream cheese filling.
  7. Top with another spoonful of the batter, spreading it out to cover the filling as much as possible.
  8. Bake in oven for 20-25 minutes, until done.
  9. Let cool for about 5-10 minutes before eating.
Life Made Full
chocolate peanut butter cupcakes with cream cheese frosting

Grain-Free Vanilla Cupcakes with “Paleo-fied” Chocolate Frosting

grain free vanilla cupcakes

grain free vanilla cupcakes

Oh, friends. I’m so happy to share this recipe with you. I’ve been trying to come up with a good frosting recipe for awhile now. One that didn’t use powdered sugar. I based this on a recipe from our friends over at the Paleo Baking Company. Mother of pearl, it’s amazing. These cupcakes and frosting are perfect for those times when you need a “go-to” recipe for birthdays or other special occasions! If you’re looking for a great chocolate cupcake recipe, check out my “Paleo-fied” Chocolate Cake recipe HERE. Please note: If you make these ahead of time, you need to store them in the fridge. The frosting will melt some if left out at room temperature.

Recipe: Grain-Free Vanilla Cupcakes with “Paleo-fied” Chocolate Frosting (makes about 12 cupcakes)


2 cups almond flour

1/2 cup tapioca flour or arrowroot starch

1 tsp baking soda

1/2 tsp salt

1/2 cup coconut oil, melted

3 eggs

1 TBSP pure vanilla extract

3/4 cup pure maple syrup or honey

Frosting (based off THIS recipe from the Paleo Baking Company):

2 cups coconut oil (not melted)

1/2 cup pure maple syrup or honey

1/2 cup unsweetened cocoa powder

2 TBSP full-fat, unsweetened coconut milk

dash salt

Preheat oven to 350 degrees and line a muffin tin with liners. Mix dry ingredients for cupcakes in large bowl. In a small bowl, whisk together the eggs, coconut oil, vanilla and syrup or honey. Add to dry ingredients and stir to combine. Pour into muffin tin and bake for 17-20 minutes, until golden brown and toothpick comes out clean. While those are baking, make the frosting:

In a food processor or blender, add all the frosting ingredients and process until smooth.

Remove cupcakes from oven and cool completely before frosting (I put mine in the fridge to speed up the process). Once they are frosted, eat promptly or refrigerate to keep frosting solid, as they will melt if kept at room temperature for too long. This frosting is to die for! Note: You will have extra frosting; you can either make the cupcakes into a 9×13 pan and frost it that way, and use up more frosting, or save the extra frosting for later. Or, you could just double the cupcake recipe, and you should have enough to do 2 batches of cupcakes. 

Want chocolate cupcakes: HERE you go!

Sweetheart cupcakes with naturally tinted frosting

Yes, I know Valentine’s Day is a totally contrived holiday. But it’s still fun. And these cupcakes are gonna make it even more fun. If you don’t have an official Valentine, that’s OK. Make them for a friend. Or a  neighbor. Or someone you know who may not be able to eat gluten or dairy. These are the perfect sweet treat!








Recipe: Sweetheart Cupcakes (makes 12, or 11 if you like them with a nice muffin top!)

1 recipe “Paleo-fied” Chocolate Cake , PLUS:

1/2 cup crushed raspberries (can be frozen or fresh)

1 TBSP ground coffee

Preheat oven to 325 degrees. Line a muffin tin with 12 cupcake liners. Combine all ingredients for “Paleo-fied” Chocolate Cake in a medium bowl. Stir in crushed raspberries and ground coffee (Note: you could also try leaving out the raspberries, spooning in 1/2 the mixture in each muffin liner, putting raspberry “filling” in middle, and topping with more batter. I haven’t tried it yet, but it sounds yummy!) Spoon into cupcake liners. Bake in oven for 18-22 minutes, until toothpick comes out clean. Set aside to cool. Meanwhile, make frosting:

Recipe: Tinted Frosting (dairy free)

2 cups water

1 cup mixed berries

1/2 cup coconut cream concentrate (more if you like a lot of frosting)*
*Sign up for my giveaway and get a chance to win a jar of this!

2 TBSP pure maple syrup

Combine water and mixed berries in a small saucepan. Bring to a boil and cook until liquid is reduced by about half. Strain out berries:


Melt coconut cream concentrate in microwave. Add maple syrup and 2 TBSP of berry reduction (liquid, not the berries). Stir to combine. It doesn’t make a bright red frosting, but I hear that beets will. I just didn’t have beets on hand. So mine made kind of a light pink/purple frosting.

Frost cupcakes when they are cooled. Top with a berry for a beautiful treat!