Makes 18 cupcakes Difficulty
For cupcakes: 1-1/4 cup gf flour 3/4 cup packed gf brown sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/3 cup creamy gf peanut butter 1 large egg 1 Tablespoon unsalted butter, softened 1 Tablespoon vegetable oil 1 teaspoon vanilla 3/4 cup semisweet gf chocolate chips
For frosting: 6 ounces unsweetened chocolate 1 cup heavy cream 1-1/2 cups sugar 6 Tablespoons unsalted butter, cut into small pieces 1 teaspoon vanilla
For Cupcakes: Preheat oven to 350 degrees.
Line muffin pans with paper liners.
In a food processor combine all cupcake ingredients and pulse just until mixed and smooth.
Fill muffin cups two thirds full and bake for 25-30 minutes, or until an inserted toothpick comes out clean. Let cool completely before frosting.
For Frosting: Break chocolate into small pieces. In a small saucepan bring cream to a boil. Remove from heat and add chocolate without stirring. Cover and let sit for 10 minutes.
Scrape chocolate mixture into a food processor and add sugar, butter and vanilla. Process until mixture is smooth and transfer to a bowl. Set aside until frosting thickens. If frosting is too thin, place the bowl over a larger bowl of ice and stir until desired consistancy. When cupcakes are cool, frost.