Chocolate is delicious, of course, but pairing it with peanut butter caramel takes these cupcakes to a whole other level. Try making these gluten-free Chocolate Cupcakes with Peanut Butter Caramel and Chocolate Buttercream, they will satisfy the hungriest of cupcake fans.
Gluten-Free Chocolate Cupcakes with Peanut Butter Caramel Recipe
Serves 12
Ingredients:
190 g (6¾ oz) caster (superfine) sugar
2 eggs
2 teaspoons vanilla bean paste (or extract)
80 ml (2¾ fl oz) vegetable oil
1 teaspoon apple cider vinegar
50 g (1¾ oz) basic flour blend, plus extra for dusting
60 g (2 oz) rice flour
50 g (1¾ oz) unsweetened cocoa powder
1½ teaspoons gluten-free baking powder
⅓ teaspoon salt
150 ml (5 fl oz) boiling water
Peanut Butter Caramel
120 g (4¼ oz) caster (superfine) sugar
2 tablespoons cold water
90 ml (3 fl oz) single (light) cream
15 g (½ oz) unsalted butter
⅛ teaspoon salt
60 g (2 oz) smooth peanut butter
Chocolate Buttercream
200 g (7 oz) unsalted butter
200 g (7 oz) icing (powdered) sugar
15 g (½ oz) unsweetened cocoa powder
1 teaspoon vanilla bean paste (or extract)
½ teaspoon salt
Method:
Preheat the oven to 160°C Fan (325°F Fan) and line a 12-hole muffin tray with cupcake cases.
Add the sugar, eggs, vanilla, oil and vinegar to a large mixing bowl and beat with a hand-held electric beater (or use a stand mixer) until pale and fluffy. Sift the dry ingredients into the bowl and mix until just combined. Then add the boiling water and fold it into the batter with a spatula. Divide the batter between the muffin holes and bake in the centre of the oven for 18–20 minutes until a skewer inserted into a cupcake comes out clean (some cooked crumbs or moisture is fine, just no cake batter).
Allow the cupcakes to cool in the muffin tray for 15–20 minutes before transferring them to a cooling rack to cool completely.
While the cupcakes are cooling, make the peanut butter caramel. Add the sugar and cold water to a medium saucepan, agitating it slightly until all the sugar has been moistened. Place over medium heat, bring it to the boil and allow it to simmer (without touching it!) for 6–7 minutes, checking continuously to ensure it is not changing colour.
Pour the cream into a microwave-safe jug (pitcher) and microwave on high (900W) for 30–45 seconds. As the colour of the sugar starts to change, reduce the heat to low and watch it constantly. As soon as it becomes a rich, amber colour remove it from the heat and pour in the hot cream. Be careful as it will bubble vigorously and release a lot of very hot steam. As soon as possible, whisk to combine the caramel with the cream. If it is not coming together, place back over low heat and whisk until combined. Remove from the heat and whisk in the butter and salt. Once combined, whisk in the peanut butter until smooth. Pour into a clean bowl to cool and set aside.
When the cupcakes and caramel have cooled, make the buttercream frosting. In a large bowl, beat the butter with a hand-held electric beater (or use a stand mixer) on a medium-high speed for 5–6 minutes until pale and fluffy. Add the remaining ingredients and continue mixing on a high speed for a further 5–6 minutes. The buttercream should be light and airy. Transfer to a piping bag fitted with a star nozzle and set aside.
Using a teaspoon or apple corer, scoop out a portion of sponge from the top of each cupcake so that there’s a small hollow, ideally 2–3 cm (¾–1½ in) deep. Fill each hollow to the brim with the caramel. Pipe the buttercream onto each cupcake (you can also spoon it on if you prefer) to finish. Eat immediately or store in a sealed container in the fridge until ready to transport, or for up to 4–5 days (the buttercream will soften or melt if left in very warm conditions; if chilled, allow it to come to room temperature before using).
Smart Tip:
To make these nut-allergy friendly, simply omit the peanut butter in the caramel and replace it with an extra 1 tablespoon of butter. You can also leave out the caramel altogether – the chocolatey flavour alone will satisfy even the hungriest of cupcake fans.
This is an edited extract from Gluten-Free Feasts by Melanie Persson, published by Hardie Grant Books. Available in stores nationally. Photography by Ola O. Smit. RRP AU$45 / RRP NZ$50.
