A few weeks ago we celebrated our lovely friend Lauren’s birthday with an evening of competitive karaoke! Lauren and Boston Boy are both members of the acclaimed (champs three weeks running!) “A Tribe Called Northwest” karaoke team and the birthday festivities were full of friends, Fame, and these gluten-free peanut butter chocolate cupcakes! Now, this was this Hungry Texan’s first real go at gluten-free baking (I experimented with some almond meal baking in college…but who didn’t?!). The cake turned out light and airy with  rich chocolate flavor, and the peanut butter buttercream icing was the perfect accompaniment.

For 12 cupcakes you’ll need:

For the cake:
1 1/3 cup garbanzo flour (sifted)
3/4 + 1 tbl cups sugar
1/3 cup cocoa powder
3/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup olive oil
1/2 cup buttermilk
1/2 cup water

for the icing:
1 stick butter
1/4 cup peanut butter
1 tsp vanilla
1 cup powdered sugar

These cupcakes are a one bowl wonder and all you need is a fork! Start by combining all your dry ingredients (garbanzo flour, soda, powder, salt, sugar) in a large bowl. Stir to combine.

Then, add your wet ingredients (buttermilk, egg, water, and oil).

Stir until smooth and silky.

This batter’s a little bit on the thin side, so I transfered my batter from a bowl into a pitcher to ensure less mess when filling my cupcake liners. Fill cupcake liners.

Bake at 350 for about 25 minutes. While baking, make your icing by creaming together butter, peanut butter, vanilla & powdered sugar together in the bowl of a stand mixer.

Remove cupcakes from oven and let cool completely before frosting!

xoxo,

Julia