Peanut Butter Filled Chocolate Cupcakes (Gluten-free, Vegan) | Smart Balance

Preheat the oven to 350 degrees and line 1 muffin pan with cupcake liners or spray with cooking spray.

In a large bowl combine all the dry ingredients (flour mix, cocoa powder, white sugar, salt, baking soda, xanthan gum) making sure they are well mixed.

Form a well(an indentation) in the middle of the dry ingredients and add in the wet ingredients (oil, vinegar, vanilla, egg replacer, water).

Mix until completely combined and pour batter into pan filling 3/4 of the way.

Bake for 15 to 18 minutes or until a toothpick can be inserted in the center and come out clean. Place cupcakes on a rack to cool.

While the cupcakes are cooling, cream together the butter and peanut butter with an electric mixer. Add in confectioners sugar 1/2 cup at a time with the mixer at medium speed. Once 1 1/2 cups of sugar have been added, add almond milk and vanilla.

Once all the ingredients have been added you can adjust the amounts to get the consistency you desire. (I find that I sometimes need to add more almond milk or more sugar)

Once the cupcakes have cooled use a small sharp knife to cut a cone shape out of the cake. Cut off the pointy part of the cake so that you are just left with a hole and a "plug."

Fill the holes with peanut butter filling and place the cake "plugs" back on top.

Dust the tops with a small bit of confectioners sugar as desired.

This is the mix of gluten free flours I used:

1/2 cup sorghum flour 1/2 cup corn starch 1/4 cup tapioca flour 1/4 cup corn flour (finely ground white cornmeal)