Desserts/ Gluten Free/ Low Carb

Peanut Butter Frosted Chocolate Cupcakes

peanut butter frosting

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Slather your low carb chocolate cupcakes with a peanut butter frosting for the delight of chocolate and peanut butter in one bite.

This cupcake recipe first appeared as one of my contributions for Joy Filled Eats.   I just love the recipes on this website as they bring you the low carb joy you deserve.

Since peanut butter cups are now a sugary, “Nope” and I love the flavour combination of peanut butter and chocolate, what better way to enjoy this then in a cupcake!  I already have a peanut butter filled chocolate cupcake recipe so thought about using the peanut butter as a topping on a chocolate cupcake.

The peanut butter frosting uses a sugar free peanut butter.  Always keep your eye on the labels of peanut butter that declares itself as natural so to avoid any sneaky sugar addition. Or make your own peanut butter is the safer answer.  Nut butters are easy to make and just a matter of blitzing the nuts in a food processor until a butter is formed.

The peanut butter frosting topping is almost good enough to eat as a pudding and you may have to exert some self-control when piping the topping on the chocolate cupcake.   Then again, for me, the topping is usually the best part of a cupcake.

As with most of my coconut flour cakes, I separate the eggs and whisk the egg whites.  This keeps the sponge moist and light.  It’s my tip when using coconut flour and works if you are baking with almond flour.   With the absence of gluten, you need to give the low carb flours every help you can.



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Peanut Butter Frosted Chocolate Cupcakes

A low carb chocolate cupcake with a creamy peanut butter frosting
5 from 1 vote
Print Pin Rate
Course: Cupcakes, Dessert
Cuisine: American
Keyword: coconut flour recipes, cupcake recipes, gluten free low carb recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 Cupcakes
Calories: 462kcal
Author: Angela Coleby



  • 3 Eggs
  • 1/4 cup Butter unsalted
  • 1/2 teaspoon Vanilla extract
  • 1/4 cup Erythritol
  • 1/4 cup Coconut flour
  • 1/2 cup Cocoa powder
  • 1/4 teaspoon Salt
  • 1/2 teaspoon ` Baking powder
  • 2 tablespoons Coconut milk


  • 1/2 cup Butter, unsalted softened
  • 4 oz Cream cheese softened
  • 1/4 cup Peanut butter smooth
  • 2 tablespoons Erythritol ground
  • 1 teaspoon Vanilla extract
  • 1/4 cup Whipping/heavy cream



  • Preheat the oven to 180C/350F degrees.
  • Whisk the eggs well and then add in the melted butter.  
  • Add the coconut flour, baking powder, cocoa powder, erythritol, coconut milk and vanilla and whisk until smooth.
  • If the batter seems too thick add more coconut milk.
  • Place the batter into cupcake cases 3/4 of the way up and bake for 20 minutes until the tops spring back lightly when touched.
  • Allow to cool


  • Mix the cream cheese and butter together until blended
  • Add the peanut butter, cream, erythritol, vanilla extract and butter until soft with no lumps. (Mix with a blender if it's easier).  
  • Smother or pipe the cupcakes with the peanut butter frosting


Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1cupcake | Calories: 462kcal | Carbohydrates: 12g | Protein: 10g | Fat: 44g | Fiber: 6g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    January 27, 2019 at 9:54 pm

    Hi. I would like to try these. The instructions mention baking powder, but the ingredients list doesn’t show it. If it does need it, how much? Thanks!

    • Reply
      Angela Coleby
      January 28, 2019 at 10:25 am

      It should be 1/2 teaspoon. I’ll amend the recipe, thanks!

  • Reply
    November 30, 2018 at 5:25 pm

    I have to try these cupcakes after the holidays. The frosting looks so good!

  • Leave a Reply