Chocolate Peanut Butter Cupcakes (GF DF V)


Chocolate Peanut Butter Cupcakes with Chocolate Peanut Butter Icing.  So scummy. Gluten,dairy and flour free vegetarian delights and Only 152 calories iced instead of 330 calories 🙂

This makes 18 Cupcakes all ready for Halloween so you can shout TREAT.

Calories Per Cupcake Iced

Calories 152, Protein 4.72g, Carbs 17.05g, Fiber 2.1g and Fat 7g

Calories Per Cupcake Plain

Calories 92.44, Protein 3.44g, Carbs 8.22g, Fiber 1.39g and Fat 4.94g

Ingredients for cake:

  • 160g Unsalted Peanuts
  • 3 Large Free Range Eggs
  • 160g Sweet Freedom Fruit Syrup
  • 200g Grated Butternut Squash
  • 40g Cocoa Powder
  • 40g Ground Almonds
  • 2 Tsp Baking Powder

Ingredients for icing:

  • 60g Smooth Peanut Butter
  • 2 Tbsp Cocoa
  • 150g Icing Sugar

You will need:

  • Pre Heated Oven 180C Conventional 160C Fan
  • Food Processor
  • 2 x Large Mixing Bowl
  • Electric Whisk
  • Spatula
  • Scales / Measuring Spoons
  • Cupcake Tins
  • Cupcake Cases
  • Balloon Whisk
  • Blitz the peanuts in the food processor

  • Grate your butternut squash

  • Add your eggs and sweet freedom syrup to your mixing bowl

  • Whisk for 2 minutes with your electric whisk for 2 minutes until bubbly and frothy

  • Add your butternut squash and whisk for a minute

  • Add your ground peanuts, ground almonds, cocoa powder and baking powder and mix until well combined

  • Add your cupcake cases to tins

  • Add your cake batter evenly to cases

    Pop in middle shelf of oven and bake 25 minutes – 30 minutes until done

  • Mix your peanut butter, icing sugar and cocoa with a ballon whisk in a mixing bowl with 3 Tbsp boiling water

  • Remove cupcakes to cool from oven when baked

    When cool add your icing

    These keep well in an airtight tin for 3 days


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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