What better way to savor peanut butter and chocolate than with this dense, rich confection? They’re like Reese’s peanut butter cups in cupcake form—perfect for kids of all ages. Top with Chocolate Ganache (page 92).

　　

Ingredients

makes 9

　　

Batter

1/2 cup blanched almond flour

　　1/4 cup coconut flour

　　1/4 cup unsweetened cocoa powder

　　1/4 teaspoon sea salt

　　1/2 teaspoon baking soda

　　4 large eggs

　　2 tablespoons grapeseed oil

　　1/2 cup agave nectar

　　

Filling

1/2 cup creamy roasted peanut butter

　　1/4 cup agave nectar

　　1 teaspoon vanilla extract

　　1/2 teaspoon sea salt

　　

Step 1

Preheat the oven to 350°F. Line 9 muffin cups with paper liners.

　　

Step 2

To make the batter, in a large bowl, combine the almond flour, coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined.

　　

Step 3

To make the filling, in a medium bowl, combine the peanut butter, agave nectar, vanilla extract, and salt and mash together with a fork until smooth.

　　

Step 4

Scoop 1 tablespoon of the filling into each prepared muffin cup, then cover with 1/4 cup of batter.

　　

Step 5

Bake for 20 to 24 minutes, until a toothpick inserted 1/2 inch from the edge of the cupcake (to avoid the peanut butter center) comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

　　Cooks' Note

　　Sweetness: Medium

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.