Gluten-Free Peanut Butter Chocolate Cupcakes

If your love for chocolate and peanut butter matches mine, you absolutely have to give this recipe a try! It's another family favorite from The Loopy Whisk, and it never fails to impress. Personally, I like to switch things up by substituting crushed chocolate peanut butter cups and sprinkling them on top instead of candied peanuts. For the sake of ease, I sometimes skip the chocolate fudge sauce, but I've tried it both ways, and neither disappoints! Feel free to customize it to your liking – whichever way you choose, it's bound to be a delicious treat.

To make it, you’ll need a food scale for accurate measurements, which I find easier than using measuring cups. Just zero it out and add to the blows for wet and dry ingredients.

For gluten-free perfection, I rely on Bob’s Red Mill Gluten Free 1-to1 Baking Flour and Almond Flour. This combination never disappoints, and you’ll have great results!

Discover the full recipe, courtesy of The Loopy Whisk.