Chocolate Peanut Butter Cupcakes | Keto | Gluten- Free | Vegan | Dairy- Free

FOR DAIRY FREE

sub butter for plantbased
spread and omit cream cheese.
FOR VEGAN

sub egg for egg replacer or
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°

1 PACKAGE OF SUPERIOR BAKES
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
3 TBSP PEANUT BUTTER

GARNISH (OPTIONAL):
2 TBSP MELTED PEANUT BUTTER.
¼ CUP ROASTED PEANUTS
CHOCOLATE

CAKE:
1. Mix with a whisk or stand mixer, cake mix, eggs, water, and
olive oil, until the consistency is smooth and thick and there
are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk together
butter, cream cheese, peanut butter, vanilla extract and
sweetener until combined. Increase speed slowly to a high
speed until icing resembles a light and fluffy texture.
2. Pipe or spread icing onto cupcakes/cake to your desired
amount. Drizzle melted peanut butter over cupcakes, and top
with roasted peanuts.
3. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!