Chocolate Cupcakes with Sunflower Butter Cups
Prep time: 10 minutes | Cook time: 20 minutes | Chill time: 20 minutes | Total time: 50 minutes
Servings: 12 cupcakes
Ingredients
Chocolate Cupcakes
- 1 pkg. Simple Mills Chocolate Muffin & Cake Baking Mix
- 3 organic eggs
- 1/3 cup Nutiva Coconut Oil with Non-Dairy Butter Flavor
- 1 Tbsp. vanilla extract
- 2/3 cup water
Mini Chocolate Sunflower Butter Cups
- 1/2 cup dark chocolate chips
- 6 tsp. SunButter Sunflower Butter
- 6 mini paper cups
Frosting
Instructions
- Preheat oven to 350 °F. Lightly grease a 12-well muffin pan.
- In a large bowl, whisk together water, eggs, vanilla, and coconut oil. Stir in the baking mix until just combined.
- Spoon batter into muffin wells, filling each about two-thirds full.
- Bake 15–20 minutes, until a toothpick inserted in the center comes out clean. Let cupcakes cool.
- Meanwhile, arrange the mini paper cups on a baking sheet. In a small pot over low heat, melt the dark chocolate chips.
- In each paper cup, add 1 tsp melted chocolate, then 1 tsp SunButter. Top with another teaspoon of chocolate, fully covering the filling. Refrigerate 20 minutes to set.
- In a bowl, stir the packaged frosting until smooth. Mix in the sunflower butter until well blended. Transfer to a piping bag or a sandwich bag with the corner snipped off.
- Pipe frosting onto cooled cupcakes.
- Cut each chilled sunflower butter cup into pieces and arrange on top of the frosted cupcakes.
