Gluten-free Chocolate muffins with crunchy peanut butter filling
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
Preheat oven 180C
Mix the lemon juice with your chosen milk and set it aside to sour.
In a large bowl, mix coconut oil and caster sugar until well combined. Then stir in the milk mixture and the vanilla extract.
Sift in the flour, baking powder and cocoa. Stir well to combine.
Spoon the mixture into the cupcake cases in the cupcake tin. Bake for 15-20 minutes until risen.
Allow to cool and transfer it to a wire rack to cool.
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
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