These chocolate cupcakes with peanut butter frosting are tender, , chocolatey, easy to make and completely gluten free! The best part? They're great for birthdays and the recipe can be doubled to feed a bigger crowd.
Preheat the oven to 350°F and line a 12-cup cupcake pan with cupcake liners. Gather your ingredients.
In a mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract and whisk together until combined. Stir in the boiling water.
Divide the batter between the 12 wells in the pan, and bake at 350°F for 20-25 minutes.
Allow the cupcakes to cool for 10-15 minutes in the pan and then transfer them to a wire rack to cool completely.
Beat the peanut butter and bnutter. Slowly blend in powdered sugar, then milk to achieve the desired consistency. Whip till fluffy.
Pipe or spread peanut butter frosting on the cooled cupcakes.
Decorate with sprinkles, mini chips, or chopped Reese's, if desired.
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