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Peanut Butter and Jelly Chocolate Cupcakes

These are fast and easy and nutritious!

Check out the veg and dairy free options too!

1/2 cup butter (or margarine or coconut oil or applesauce or oil)
1 egg (or egg replacement)
1 tablespoon vanilla (or extract of choice)
1/4 cup brown sugar (or agave or honey)
1/4 cup sweet rice flour (or almond or coconut flour)
1/4 cup cocoa
1/2 t baking soda
6 tablespoon jelly (your choice or maple syrup is great too)
6 tablespoons peanut butter (or any nut or seed butter)

Whip butter until fluffy. Add egg. Mix in brown sugar. Mix in dry ingredients. Fill six muffin cups (in the pan), a 1/4 of the way. Spoon in a tablespoon each of jelly and peanut butter. Top with another dollop of cupcake batter. Bake for 25-30 minutes at 300 degrees.
Enjoy hot, warm, or room temp!


Andrea - said...

These sound delicious!!!

Nicole -- Benevolent Baker said...

When you make them share your results with us!

Grace said...

I just ran across this on your blog and I'm excited. It sounds like something I can make and share with my grandkids! Thanks!

Nicole -- Benevolent Baker said...

Grace -- kids love these! Feel free to play with the balance between PB and jelly -- you more a jelly fan? add more jelly -- more a PB fan? add more PB. Most importantly -- ENJOY!