Indulge your sweet cravings guilt-free with our delightful Gluten-Free Chocolate Peanut Butter Mini Cupcakes, crafted with the wholesome goodness of fonio flour. Elevating the joy of baking, this recipe seamlessly combines simplicity with a burst of flavor, ensuring a treat that’s both delicious and effortlessly prepared. Embrace the ease of creating these delectable mini cupcakes, while relishing the nutritional benefits of fonio flour, known for its rich fiber content and essential nutrients. Satisfy your dessert desires with every bite, as these mini cupcakes offer a perfect balance of decadence and health-conscious choices.

         Our Fonio Flour is the perfect addition to this recipe as it’s low on the glycemic index which may help lower blood sugar levels. Additionally, it’s naturally gluten-free making it a fantastic alternative to conventional flour. Packed with vitamins and minerals, using this flour in your baking allows for a wholesome and healthy way to enjoy your favorite snacks.

Tips & Facts

If you are unfamiliar with chickpea flour and don’t know where to start, here are some quick tips and facts to help with your baking:

• Made from 100% raw fonio; Fonio is a West African ancient supergrain; Known as ‘The Seed of the Universe’ in African lore, it is a staple crop depended upon for thousands of years due to its nutritional benefits, as well as its ability to grow in poor soil conditions; While it is such an important part of West African cuisine and culture, it is relatively unknown outside of Africa
• Our Fonio is ALL NATURAL, gluten free, non-gmo, Certified Kosher Parve and vegan; Made WITHOUT pesticides, preservatives and artificial ingredients. Made from Fonio with country of origin: Togo, West Africa
• Whole grains such as fonio are important sources of nutrients including fiber, B vitamins (thiamin, riboflavin, niacin and folate) and minerals (iron, magnesium and selenium) helping to feel fuller longer; Boasting a low glycemic index, fonio is also diabetic-friendly
• Fonio provides a range of essential amino acids (methionine and cystine) vital to human health and deficient in today’s major cereals: wheat, rice, maize, sorghum, barley, and rye; Works as a delicious gluten-free alternative to traditional wheat-based flours; Use as a thickener or in baking like muffins, breads, cakes, pies, pancakes or waffles, or gluten-free frying batter

Lastly, these peanut butter chocolate cupcakes are:

• Gluten free
• High protein
• Low sugar

Gluten-Free Peanut Butter Chocolate Cupcakes

Prep Time: 10 min
Cook Time: 12 min
Total Time: 25 min

Directions

1. Preheat oven to 350 degrees F. Line two (24-cup) mini muffin tins with paper cupcake liners. I usually get 40 – 48 cupcakes out of this mix.
2. Whisk flour, granulated sugar, cocoa, baking soda, espresso powder and 1/4 teaspoon salt together in a large bowl until combined.
3. Whisk oil, yogurt, buttermilk, vanilla and egg together in a medium bowl until combined. Gently stir the wet mixture into the flour mixture until just combined. If the batter is too thick (like brownie batter) a tablespoon of water or milk to loosen it up. It will not be pourable but should be loose and smooth. Using a small ice cream scoop, scoop the batter into each prepared muffin cup.
4. Bake the cupcakes, until a wooden pick inserted in the centers comes out clean, 9 to 12 minutes. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
5. While the cupcakes cool, beat the peanut butter and butter with a hand mixer on high speed until smooth, about 2 minutes. Beat in confectioners’ sugar, vanilla and salt until blended and creamy, about 2 minutes.
6. Frost the cooled cupcakes. Garnish with chopped peanuts and grated dark chocolate, if desired.

Nutrition:
Calories 201 | Fat 9.2g | Cholesterol 0mg | Sodium 75mg | Carbohydrates 23.6g | Fiber 6.5g | Sugars 5.1g | Protein 8.2g | Potassium 289mg | Iron 3mcg