Although I’ve never tried Oreos dipped in peanut butter, these cupcakes are based on that amazing-sounding combination. These cupcakes are addicting-ly delicious and actually very simple to make! The cake itself is made with black cocoa powder which gives it a deep, Oreo-like flavor and very dark color. They are topped with a divine peanut butter buttercream frosting and sprinkled with crushed gluten-free Oreos. I could seriously (and did already) eat the frosting by the spoonful!
If you’ve never heard of black cocoa powder, it tastes and looks different from regular and dutch-processed/dark cocoa powder. I was never able to find it at any of my local grocery stores but easily found it on Amazon. Many people use black cocoa powder to make black velvet cake (which is usually only made around Halloween), natural black/grey frosting, and Oreo-style desserts like this one. I guess you could swap out other cocoa powders for the black cocoa but it won’t taste as Oreo-like.
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click one and purchase anything from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite gluten-free flour blend is here.
Link to my favorite organic, flavorless coconut oil is here.
Cupcake pan is linked here.
Black cocoa powder I use is linked here.
Gluten-Free Peanut Butter Oreo Cupcakes (dairy-free option)
Ingredients
- 1 cup plus 2 tbsps (153 grams) Bob's Red Mill Gluten-Free 1:1 Baking Flour spooned and leveled not scooped
- ¼ cup black cocoa powder linked above this recipe card
- 1 ⅛ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup sugar
- ⅓ cup canola, avocado, or melted coconut oil
- 2 large eggs room temperature if using coconut oil
- ¾ tsp vanilla extract
- ¼ cup milk of choice room temperature if using coconut oil
- ⅓ cup boiling water
Peanut Butter Frosting:
- 6 tbsps (¼ cup plus 2 tbsps) melty-soft unsalted butter or vegan butter
- ½ cup creamy peanut butter
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 ¾ cups powdered sugar
- 1-3 tbsp milk (of choice) or cream if needed
- 3-4 crushed gluten-free Oreos for topping
Instructions
- Place 13 cupcake liners in cupcake pans. Preheat the oven to 350 degrees F (177 C). Start to heat more than enough water on the stove (or however you want), so that it will be boiling when it's time to mix into the cupcake batter.
- In a medium-sized bowl, whisk the GF flour, black cocoa, baking powder, baking soda, and salt together. In a large bowl using a hand/stand mixer, mix the sugar and oil together. Add the eggs and mix very well for 1-2 minutes, until it becomes more pale in color. Add half of the dry mixture and mix until combined. Add the vanilla and milk of choice and mix well. Add the rest of the dry mixture and mix until combined. Scrape the sides and bottom of the bowl with a spatula. While mixing on low, carefully pour in the boiling water and mix until very well combined.
- Evenly distribute the batter between the 13 cupcake liners and bake for 15-20 minutes or until a toothpick comes out clean/slightly crummy (not doughy). Let the cupcakes cool completely.
Peanut Butter Frosting:
- In a large bowl using a hand/stand mixer, beat the butter, peanut butter, vanilla, and salt together until smooth and well mixed. Add the powdered sugar little by little and mix until everything is well combined. Scrape the sides and bottom of the bowl with a spatula. Give the frosting another good mix. If the frosting is too thick (it should be thicker than usual, just not un-pipe-ably thick), add 1 tbsp of milk or cream at a time (3 tbsps maximum) and mix well in between each addition. Transfer the frosting to a piping bag fitted with a large star tip and pipe a swirl of frosting on top of each cooled cupcake. Sprinkle with crushed gluten-free Oreos and enjoy!
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