The Devil Wears ‘Fancy Pants’

Chocolate Devil Food Cupcakes with Peanut Butter Frosting , topped with Caramel Peanut Brittle

I’M BACK !!!!!!!

After my month Blog and Social Media break it back to business!!

Here in the UK we are back in a Naional Lockdown ……number 2 for 2020 in the ‘Great Covid Adventure ‘

Over the last month, I’ve tried to develop recipes for smaller batches, things that can be halved in quantity or even quartered !!

But hopefully when things resume to some normality you can double or triple the recipe

Not only for the fact that we are not allowed gatherings at present, but with this it means you are not eating the same thing for days on end , or using up valuable freezer space either !!

If you are at home on Lock down, self isolating or not at work it will give you the opportunity to try new things without using mammoth amounts of ingredients

So lets start with chocolate…. the ultimate comfort food

These ‘Cupcakes’ are adapted from Tessa Huffs Icing on the cake Book and luckily you can have a look at here beautiful creations on her blog here

Now being British Im always a little sceptical of the ‘peanut butter ‘ thingy .

But do admit the more I do the more I like it , and the other half certainly approved 😍

So we have a delicious soft , but moist oh so chocolatey devil food cake ( if you read Tessa’s blog post she explains how the name originated ), creamy peanut butter frosting and peanut and popcorn caramel brittle, what a combo !!!

I choose to make my cupcakes into mini cakes to make them even fancier but feel free to do a standard cupcake ( really wont mind πŸ˜‚πŸ˜‚πŸ˜‚)

Right lets crack on and give you a tasty treat to make you feel special and if you are stuck indoors a treat to have with absolutely no guilt as you deserve it !!!

You know you deserve a treat !!!!! Right !!!

Devil Food Peanut Butter Chocolate Cupcakes GF, DF V

Tender Chocolate Cupcakes with Peanut Butter Frosting and Caramel Corn

Recipe is a small batch recipe , can be doubled or trebled


  • For the Cupcakes
  • 40 g Gluten Free Vegan Dark Chocolate ( I use Plamil )
  • 100 mls of strong black coffee
  • 8 g unsweetened cocoa powder ( I use Green and blacks )
  • 60 g Gluten Free Plain Flour ( If not using your own blend I recommend Dove Farms Freee UK or Pilsbury US)
  • 1/4 tsp Xanthan Gum
  • 1/4 tsp Bicarbonate of Soda
  • 1/4 tsp Baking Powder ( make sure its GF )
  • 75 g Vegan Butter ( I use stork block UK or Earth Balance US )
  • 60 g Caster Sugar
  • 25 g soft light brown sugar
  • 1/2 tsp Vanilla Extract
  • 20 g Chickpea / Besan Flour
  • 30 ml Water
  • 40 g Dairy Free Milk ( I used Soya )
  • ———
  • 20 g Popcorn ( 15 g unpopped kernal)s or a bag πŸ™Š
  • 25 g Salted Peanuts
  • ———-
  • 25 g Golden Syrup
  • 50 g Soft Brown Sugar
  • 40 g vegan butter ( Stork Block UK or Earth balance US )
  • 25 g Soy Cream ( i used Alpro )
  • 1/4 tsp Vanilla Essence
  • ————
  • 75 g Vegan Butter ( I used Stork Block UK or Earth Balance US
  • 25 g Smooth Peanut Butter ( I used Biona Smooth Unsalted )
  • 110 g Icing / Confectioner Sugar
  • 1/2 tsp Vanilla Extract


  1. Make Caramel Sauce as directed here and leave to cool , any left overs can be used drizzled on icecream or over banana bread

  3. Preheat Oven to 160 C Fan /175 C standard /350 F
  4. Line a cupcake pan with 6 papers ( fill the empty wells with 1/4 in water ) or free standing baking cups as I used
  5. Put the chocolate and cocoa powder in a heat resistant bowl and pour over the hot coffee
  6. Stir until combined, it may look grainy at first but will turn smooth
  7. Sift the Gluten Free Flour, xanthan gum , bicarbonate of soda, baking powder , into a large bowl
  8. In an stand mixer with a paddle attachment or with a hand mixer beat the vegan butter ,the caster and brown sugar for 2 minutes until creamy
  9. Mix the Chickpea Flour and water ( 30 ml ) until tick and creamy
  10. Add the Chickpea Slurry a tablespoon at a time to the creamed sugar and butter incorporating it before adding the next one. Mix on low speed. Scrape the mixer bowl down and add the vanilla, mix until incorporated too
  11. With the mixer running on low stream in the coffee chocolate fluid until combined, dont worry if it looks grainy its fine
  12. Add the flour to the mixer in 3 batched alternating with the milk , begin and end with the flour
  13. Do this on low speed and stop as soon as the flour is incorperated

  14. Fill the cupcake liners about 2/3 full and bake for 23 minutes, until a cocktail stick or cake tester comes out clean
  15. If using a cupcake tin let them cook in the tin for 5 /10 minutes and transfer to a wire rack to cool
  16. If using freestanding cups let sit for 5 / 10 minutes before transferring too

  17. To make the corn, Preheat the oven to 100 C Fan / 120 C Standard or 250 F
  18. Line a baking sheet with parchment
  19. Stir the popcorn , and peanuts in a bowl, pour over the cool caramel
  20. Mix til all is evenly coated
  21. Tip the mixture onto the parchment on the tray and Bake for 30 minutes stirring after 15 minutes
  22. Leave to cool then break into small pieces
  23. ——- Make the Peanut Butter Frosting
  24. Beat the Vegan Butter and Peanut Butter in a stand mixer or with a hand mixer until smooth and creamy
  25. With the mixer running on low gradually add the icing sugar and the vanilla until Incorporated
  26. Turn to medium high speed and mix until smooth and creamy
  27. Decorate as desired
  28. Enjoy

So there you go, a treat that you need to have today….. infact NOW !!!

Worth the effort and worth the calories, I can assure you and they dont take that long to do …….

Ideal for something a little different and if you are needing them for a party or a gathering ideal too

The recipe you have in your back pocket that will give that little wow factor , without to much effort

So lets go with some more pics to tempt you, so you can enjoy them too

There are only 6 so logically you could eat the lot and no one would know ( but I didn’t say that πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚)

Now that’s Fancy !!!!!😜😜😜
Its definitely fancy when you get out the Cloche !!!!!!
Ultimate Crumbporn !!!!!!!!

Hope you enjoyed the post

Give the recipe a like or a comment it really helps me keep motivated

You can also follow me on Instagram clarecauldron see what I get up too daily on the baking front

Tag me in on my hashtag #everyoneshouldenjoycake

Or contact me if you need any advise or help on matters GF or Vegan baking wise , I usually can come up with a solution or know someone who can help


Until this time next week

Stay safe and be kind πŸ’œπŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

16 thoughts on “The Devil Wears ‘Fancy Pants’”

  1. I’m so glad you are back! Your beautiful posts and recipes. Our Governor in the state Maine recommended extra vigilance, so grocery shopping is out of question right now! I have stocked pantry, but really appreciate smaller recipes Clare, you rock!

    Liked by 1 person

    1. Willa thank you. Just a small break its a crazy world at the moment and i get it both in my personal and professional life and with our new household addition a break was necessary….. though i may in 2021 actually allow myself a more regularly ‘ holiday ‘ in line with my work holidays….. if i actually go away ….. but obviously that covid dependent too. Stay safe πŸ’œπŸ’œ


  2. These look so good! I love chocolate and peanut butter!

    Being in the US, when I read UK recipes using Golden Syrup, I wonder what is it? I have never seen it in our stores.

    Liked by 1 person

    1. You can get it at the world foods section of one of the supermarkets . Its an iconic brand by tate and lyle sugars here most recipes will take a swap for Maple syrup but ir wont be quite as moist πŸ’œπŸ’œ


  3. I love your blog so much! It is amazing and unique… it’s ironic how I found out this post and your blog just when I posted a devil’s chocolate cake!! I hope you like my blog tooπŸ’•

    Liked by 1 person

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