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    Home » Dessert Recipes » Cakes & Cupcakes » Chocolate Peanut Butter Cupcakes

    Chocolate Peanut Butter Cupcakes

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Sep 11, 2016 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto chocolate peanut butter tagalong cupcakes
    pinterest image for chocolate peanut butter cupcakes

    Chocolate Peanut Butter Cupcakes. Yellow cake covered with sweetened peanut butter and chocolate ganache to mimic the Girl Scout Cookie favorite, the Tagalong.

    one tagalong cupcake with cupcake wrapper partially removed placed on a white plate

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    Free Guide! Feed a Family on a Low Carb Diet

    In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.

    You've probably realized I have a love affair with Girl Scout cookies by now. I, once a long long time ago, was a loyal Brownie who went door to door selling cookies. And then eating cookies.

    My Tagalong Cookies and Tagalong Bars are so delicious when I saw this recipe for Tastycake Tandy Cakes I knew I wanted to make a healthier version.

    wrapper lined muffin tin filled with balls of cupcake batter

    How to Make Tagalong Cupcakes

    This is a basic vanilla cupcake topped with a lightly sweetened peanut butter filling and then some chocolate ganache.

    cupcakes topped with a peanut butter frosting filled in a cupcake tin

    I really liked using plain white paper liners for these chocolate peanut butter cupcakes so that I could see all the layers. Feel free to use any liners that you prefer or just bake them right in the tin.

    If you decide to bake them right in the pan make sure to grease the pan well. Pop the tagalong cupcakes out before adding the peanut butter and ganache.

    baking sheet lined with cupcakes, half are topped with a peanut butter filling and another are topped with melted chocolate

    If you are feeling more like a chocolate base than a yellow cake base you can sub in the cupcake base from this recipe for my Dark Chocolate Peppermint Cupcakes. You will need to double it to make 12 cupcakes.

    tagalong cupcakes lined on a baking sheet

    Can anything be better than that beautiful chocolate and peanut butter covered cupcake?

    In a hurry? Make my Keto Vanilla Mug Cake and just add some peanut butter and chocolate chips on top for the same flavor combo!

    two halves of a tagalong cupcake laying on a white plate with cupcake wrapper

     

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    tagalong cupcakes lined on a baking sheet

    Chocolate Peanut Butter Cupcakes, aka Tagalong Cupcakes

    These delicious chocolate peanut butter cupcakes are low carb keto!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12 cupcakes
    Calories: 272
    Author: Taryn

    Ingredients

    Cupcake Ingredients:

    • 4 tablespoon butter softened
    • ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 4 eggs
    • 1 teaspoon vanilla
    • ¼ cup sour cream
    • 1 cup almond flour
    • ¼ cup coconut flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt

    Peanut Butter Topping:

    • 1 cup natural peanut butter make sure it does not have added sugar
    • 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)

    Chocolate Ganache:

    • 7 oz 85% dark or unsweetened chocolate
    • 6 oz heavy cream
    • ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
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    Instructions

    • Preheat the oven to 350. In a bowl with an electric mixer cream the butter and gentle sweet until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs and mix well. Stir in the flours, baking powder, and salt until thoroughly combined. Divide batter between 12 muffin cups lined with paper liners. Bake at for 30-35 min. Let cool completely.
    • Stir together the peanut butter and sweetener. Divide between the cupcakes. Chill in the fridge for at least 30 minutes.
    • Melt the chocolate in a glass bowl in the microwave stirring every thirty seconds. Alternatively, you can melt it in a double boiler on the stove top. Warm the cream in the microwave until it is about the same temperature as the chocolate. Use an electric mixer to incorporate the cream into the melted chocolate. Add the sweetener and mix until smooth and shiny. It should be about the consistency of hot fudge.
    • Spoon a big blob of chocolate on top of each peanut butter topped cupcake. Gently spread it to cover the peanut butter.

    Notes

    You may have leftover ganache. You can use it like hot fudge, dip strawberries in it, or eat it with a spoon. If you want to avoid having leftover ganache you can make ⅔ of the chocolate recipe. I, personally, have no problem using up extra melted chocolate.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 272 | Carbohydrates: 8g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 176mg | Potassium: 218mg | Fiber: 3g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1.1mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Reader Interactions

    Comments

    1. Crystal says

      May 04, 2021 at 8:59 am

      Can you make this as a cake? What size pan would you use?

      Reply
      • Taryn says

        May 04, 2021 at 9:15 am

        Sure! I'd use an 8x8 pan for a thicker cake or a 9x13 for a thinner cake. Either will work, just bake until it is golden and feels firm when pressed lightly in the center.

        Reply
    2. Mary Laflair says

      April 21, 2021 at 3:20 pm

      Can I use lily's chocolate to replace the unsweetened chocolate and sweetner?

      Reply
      • Taryn says

        April 22, 2021 at 10:34 am

        I'm not sure they will be sweet enough without any added sweetener. My hunch is they will not be.

        Reply
    3. peggy says

      July 07, 2020 at 9:33 pm

      Hi! I love Tandy takes so I'm anxious to try this. Could I use all the baking blend instead of the flours and would I still need baking powder if I could.

      Reply
      • Taryn says

        July 08, 2020 at 10:51 am

        Yes, you can use baking blend. Yes, you do still need baking powder.

        Reply
    4. Tally says

      August 28, 2019 at 10:40 am

      Wonderful Thank you for sharing your recipes5 stars

      Reply
    5. Jamie says

      October 15, 2018 at 7:18 pm

      Hello! These were very good!
      One question though....
      You have the carbs listed as 8g but when I entered the ingredients into My Fitness Pal it list the carbs as 18.9g. I used 1/2 the recipe for the chocolate ganache and used Trim Heathly Mama milk chocolate candy bars for my chocolate. I’m new at this so I’m just wondering what I did wrong?
      Totally blew my carb allowance today! 😊5 stars

      Reply
      • Taryn says

        October 16, 2018 at 9:20 am

        MFP doesn't subtract the sugar alcohol. I subtract those manually.

        Reply
        • Jamie isaacs says

          October 26, 2018 at 12:15 pm

          Thank you! Thank you for sharing this recipe. It has kept me from going off plan. The best low carb recipe I’ve ever had!5 stars

    6. Jodi Stephan says

      May 14, 2018 at 8:05 pm

      Also, do you think these would freeze well?

      Reply
      • Cris says

        October 05, 2018 at 3:58 pm

        I am curious about this too!!5 stars

        Reply
      • Taryn says

        October 05, 2018 at 8:22 pm

        Yes, cupcakes do freeze well! These should too.

        Reply
    7. Jodi Stephan says

      May 14, 2018 at 3:21 pm

      I made these last night but used erythitol and monk fruit. They turned out soooo good. Very rich but I think I'll use less icing next time.4 stars

      Reply
    8. Bijoux says

      December 30, 2017 at 7:52 pm

      T
      So glad I came across your site. I can't wait to try some of these yummy looking recipes. Desserts are my downfall and now I can have some. I am looking for recipes that are diabetic friendly and think I can have some of these.

      Wish I could find lactose free whipping or heavy cream.

      Thank you for sharing.

      Reply
    9. Deanna says

      September 12, 2017 at 12:28 pm

      Thankyou, these are amazing😋5 stars

      Reply
    10. Jodi says

      August 01, 2017 at 7:38 am

      Can't wait to try more of your recipes!

      Reply

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