Gluten Free, Dairy Free, Soy Free Peanut Butter Chocolate Cake

Whew, that's one heck of a name for this cake!  I've been wanting to try my hand at allergen free baking for awhile, but never had the right opportunity.  I was asked to make a cake that was gluten free, dairy free, and soy free.  Thankfully, I did not need to omit eggs or peanuts, so chocolate cake with peanut butter frosting it was!  I used a coconut butter as a substitute for the butter, and the hint of coconut added to the deliciousness of the cake.

This cake isn't as pretty as my usual cakes, but the flavor more than made up for it!

Banana Cupcakes with Peanut Butter Buttercream & Bacon

Did you know Elvis' birthday was Sunday?  I'm sure you also knew that his favorite sandwich was a peanut butter & banana sandwich with bacon, right?  And you also know that I like to put bacon on cupcakes, right?

I had an opportunity to make these cupcakes for a group of Elvis fans that were celebrating his birthday.  The banana cake was super light, the peanut butter frosting was just sweet enough, and the crispy bacon added the perfect crunch.  I also added a drizzle of caramel, because, why not?

Chocolate Peanut Butter Nutella Cupcakes

Have you ever had nutella?  If not, you're missing out!  Nutella is a spread made with hazelnuts and chocolate, and is delicious.

That being said, when I was running low on peanut butter, it was a natural substitute for the frosting!  Not having to run to the store at 9:30 at night?  Awesome.  Discovering Peanut Butter Nutella Buttercream?  Even better!

This delectable frosting topped some dark chocolate cupcakes and I garnished it with a mini peanut butter cup.

Peanut Butter Nutella Buttercream

adapted from Wilton

1/3 cup butter (softened)

1/3 cup shortening 

1/2 cup peanut butter

1/4 cup Nutella

1 tsp vanilla

4 cups powdered sugar

4-6 tbsp milk or heavy cream

Add butter and shortening to bowl of stand mixer and cream until smooth and fluffy. Next, add the peanut butter, nutella, and vanilla, and mix until well combined.  Scrape the sides of the bowl down and mix again.  Add the powdered sugar slowly, about a cup at a time;  the icing will look very dry.  Begin adding the milk/cream 1 tablespoon at a time until desired consistency is reached, then beat until light and fluffy.  

Chocolate Peanut Butter Cake

Another delicious cake... Chocolate Peanut Butter Cake.

I started with my favorite chocolate cake recipe, and while the taste was perfect, it wasn't sturdy enough to stand up to the peanut butter buttercream.  I'm still looking for a chocolate cake recipe that will bake up pretty & sturdy!

I torted the layers and filled them with the peanut butter buttercream.  I used a chocolate frosting for the writing and decorating for the ultimate spin on a peanut butter cup, in cake form!

Peanut Butter Buttercream
adapted from Wilton

1/3 cup butter
1/3 cup shortening (you can use all butter if you wish)
3/4 cup peanut butter*
1 tsp vanilla extract
4 cups powdered sugar
4-6 tablespoons heavy cream

Cream butter, shortening, and peanut butter in a stand mixer with the paddle attachment until smooth & creamy.  Add vanilla and mix until combined.  Slowly add the powdered sugar and continue to mix until it is completely mixed in.  At this point, the mixture will be very dry and crumby.  Add the cream slowly, and as it combines, turn the mixer up to medium and let it beat for 1 or 2 minutes, until fluffy.  You may need to add a bit more cream to get it to a thin spreading consistency.

I used a double batch to fill and ice this cake.

*I used 1/2 cup peanut butter & 1/4 cup Nutella & I highly recommend you do the same!