Kick off your festive season baking with our delicious gluten-free Chocolate muffins oozing with crunchy peanut butter filling.

Ingredients

150 ml Soy milk

2tsp lemon juice

1tsp vanilla extract

75g coconut oil

100g Caster sugar

125g Gluten Free flour

2tsp Baking powder

4tbsp dark cocoa powder

Filling

 Crunchy peanut butter

Frosting  

1tbsp smooth peanut butter

75g Dairy Free Butter

225g icing sugar

1tsp vanilla

1 tbsp soy milk

Method

1. Preheat oven 180C

2. Mix the lemon juice with your chosen milk and set it aside to sour. 

3. In a large bowl, mix coconut oil and caster sugar until well combined. Then stir in the milk mixture and the vanilla extract. 

4. Sift in the flour, baking powder and cocoa. Stir well to combine. 

5. Spoon the mixture into the cupcake cases in the cupcake tin. Bake for 15-20 minutes until risen.

6. Allow to cool and transfer it to a wire rack to cool.

7.  Careful make a little hole on the top and with piping bag fill the cupcake with crunchy peanut butter .

Words and Photography by Jelena Fairweather