Moist chocolate cupcakes frosted with chocolate peanut butter icing. Perfect for any celebration!
Chocolate cupcakes made with whole grains? Yes, it is possible! Made with barley flour, these moist cupcakes will surprise you. Barley flour is lower in gluten, and works really well for baking. But if you don’t have any barley flour, these will still taste great with cake flour or even all purpose.
I’ve been on a bit of a chocolate and peanut butter kick lately. I’ve shared with you these peanut butter cheesecake truffles, and before that there was this Brownie Layer Cake with Peanut Butter Fudge Frosting. We even recently cooked up a batch of last summer’s favorite Chocolate Peanut Butter Hot Fudge Sauce. So I thought to myself, is that too much for one blog? But then I came to my senses and realized there can never be too much chocolate and peanut butter!
Since barley flour is lower in protein and gluten than traditional white flour, it is usually recommended to be used in part with other flours. But one time I made this recipe with all barley, and I was thrilled with the results. If it was a cake, it may not have worked. Cupcakes are small enough to not need a ton of structure from the gluten, which is why this works so beautifully!
And that frosting, so rich and amazing! I used Hershey’s Special Dark cocoa, but any dark cocoa will work.
These delicious cupcakes are exactly the thing you need for your next celebration! Or you know, a Thursday! I know you can’t wait to jump right in, so check out the complete recipe over at Tastes of Lizzy T’s where I am a contributor.