Chocolate Sunbutter Surprise Cupcakes

Chocolate Sunbutter Surprise Cupcakes

 Sunbutter hidden inside a deep, rich chocolate cupcakes, with a melted marshmallow topping…..can I get an “Amen”?  {V,DF,EF,NF,GF option}

I want this NOW! Sunbutter hidden inside a deep, rich chocolate cupcake, with a melted marshmallow topping.
Sunbutter Surprise Cupcakes

Heaven is only a bite away in these Chocolate SunButter Surprise Cupcakes. Dark cacao & espresso cupcakes would be pretty amazing on its own, but then your reach the surprise in the middle which is a bite of Sunbutter, and your mouth will thank you.

SunButter Cacao Cupcakes

I feel silly even bragging about these since most food bloggers share the recipes they are proud of, however, when my husband tells me that I never have to make another cupcake ever again, then I know I created a winner.


This cupcake actually started as a muffin for Xander.  Each week, I make for him a batch of baked goods, consisting of 2 eggs which he is required to eat for his oral desensitization. The goal was to make these less sweet, without icing, include the superfood, cacao in place of cocoa, and keep away from vegetable oils.  Our Xman was thrilled to eat his “medicine”, but I still wanted an eggless version.  So I turned these dark chocolate beauties into a Vegan treat by substituting Neat eggs in place of  free-range brown eggs and you would never tell the difference.

The allergy-safe, dairy-free, egg-free, nut-free, vegan option is the one I am sharing and the one my hubby absolutely would eat every day. It can also be soy-free if you do not add the Dandies marshmallows.

Let’s get started…….
Melted Espresso Cacao Blend

Bowl 1- Small bowl.

Make some espresso or strong coffee.  You only need 3/4 cup but it always helps to make a little more so you an enjoy a hot brew while you’re baking.  Mix that hot espresso/coffee into a bowl of dairy free chocolate chips (Enjoy Life is my favorite) and cacao powder.  This will create an amazing rich, dark chocolate base.

Bowl 2- Medium bowl.

Dry ingredients.  Nothing fancy here, just whisk them together and make sure to use a finer grain cane sugar (vegan of course) so it dissolves nicely in the batter.

SunButter Chocolate Surprise IngredientsBowl 3 – Large bowl.

This is your second bowl of wet ingredients and where the egg substitute comes in. Make your Neat eggs (this product is made from chia seeds and garbanzo beans only), then using a handheld mixer, blend into it the melted coconut oil, vinegar and vanilla.

Those 3 bowls all get mixed together and the batter then is scooped into prepared muffin tins.Chocolate Sunbutter Cupcakes CollageThe batter is already pretty rich and chocolaty, but I wanted to add an element of surprise, a treat within a treat, if you will. A scoop of Sunbutter added to each filled muffin tin was exactly what I was looking for.  These Chocolate SunButter Surprise Cupcakes are my take on a chocolate peanut butter cupcake, only more delicious. Top these off with a marshmallow or two, and now there is no need for icing and these are perfect for the freezer or lunchbox.

Chocolate SunButter Surprise cupcakes

So what are you waiting for? Time to get your dessert on!!! I’d love to hear how the kids and adults liked these, so be sure to share your comments below, find me on Facebook, Twitter or tag me on Instagram @Allergylicious so I don’t miss it!

Chocolate & Sunbutter Surprise Cupcakes

Prep

Cook

Total

Yield 12 reg or 30 mini muffins

Heaven is only a bite away! Your mouth will thank you once you get a taste of these Dark cacao & espresso cupcakes with a Sunbutter center and melted marshmallows on top. Vegan & Nut free.

Ingredients

  • 1/4 C. Dairy free chocolate chips (Enjoy Life brand)
  • 1/3 C. Cacao powder
  • 3/4 C. Fresh made, HOT espresso coffee (or strong coffee of choice)
  • 3/4 C. All purpose flour (can sub with Bob's 1-to1 GF)
  • 3/4 C. Organic cane sugar (vegan)
  • 1/2 tsp. Himalayan sea salt
  • 1/2 tsp. Baking soda
  • 6 TB. Melted coconut oil
  • 2 Egg replacer equivalents (Neat egg= 2 TB. water + 1 TB. Mix)
  • 2 tsp. White vinegar
  • 1 tsp. Vanilla extract
  • Sunbutter
  • Miniature marshmallows (Dandies has awesome tasting vegan marshmallows)

Instructions

  1. Preheat oven to 350° (or 325° convection).
  2. Line muffins cups with paper liners.
  3. In a small bowl, mix chocolate chips, cacao powder and hot espresso. Whisk together until chocolate melts. Set aside in refrigerator and bring to a quick cool.
  4. Whisk and set aside in a medium bowl, flour, cane sugar, salt and baking soda.
  5. In a large bowl, whisk melted coconut oil, egg replacer, vinegar & vanilla extract. (If you are using Neat eggs, it does get thick real quick, so I chose to use a handheld mixer for this step).
  6. Remove the melted chocolate mixture from the refrigerator and add into the whisked oil mix. Whisk to combine then add in your dry flour mixture. Whisk until incorporated but no need to overdo this step.
  7. Divide evenly between muffin cups. Fill 3/4 way then add 1 tablespoon of Sunbutter. It should sink just a little.
  8. Top batter by pushing in several marshmallows.
  9. Bake 17-19 minutes (or 12-15 minutes on convection).
  10. Allow to cool on wire rack first 10 minutes, then remove from pan and cool completely.

Notes

*I remade this recipe using Bob's Red Mill 1-to-1 Gluten-free Flour with the same successful outcome. 

Courses Dessert

Cuisine Vegan, Soy & Nut Free

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Chocolate Sunbutter Surprise Cupcakes

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14 Comments
  • Rebecca @ Strength and Sunshine
    Posted at 14:23h, 31 January Reply

    Now we just need soy-free marshmallows and I would be all over these!!

    • nicoleanndawson
      Posted at 10:45h, 01 February Reply

      These cupcakes alone, without the marshmallows are still pretty great tasting. That makes them completely soy free. I did run across some marshmallows that were without soy, however, they contained fish gelatin, which we won’t do and the Dandies are vegan but not without soy. Hopefully someone will market a brand soon that does both.

  • Rebecca @ Strength and Sunshine
    Posted at 12:48h, 24 February Reply

    Too bad Dandies aren’t soy-free 😉

    • nicoleanndawson
      Posted at 10:14h, 27 February Reply

      I know! I wish they were also. It’s hard to find that 1 thing that is Top8Free.

  • Sarah
    Posted at 16:35h, 24 February Reply

    These look amazing! At first I was thinking s’more but these are even better since I add nut (or non nut) butter to mine. I agree Dandie’s makes amazing vegan marshmallows and the girls and I love them better than “traditional” marshmallows.

    • nicoleanndawson
      Posted at 10:06h, 27 February Reply

      Thank goodness for Dandies, that’s for sure. We also love them better than “traditional” marshmallows. They have more flavor and substance to them but still work perfectly in these recipes.

  • Lauren
    Posted at 07:01h, 25 February Reply

    OMG these look amazing!!

    • nicoleanndawson
      Posted at 10:04h, 27 February Reply

      Thanks Lauren! They are so good, you’ll have to try.

  • Alisa Fleming
    Posted at 09:43h, 25 February Reply

    This recipe looks like too much fun Nicole! Great to know that Dandies work so well in baking, too.

    • nicoleanndawson
      Posted at 10:04h, 27 February Reply

      Oh yes! Dandies worked great in this recipe. Usually we have a bag for munching and a hidden bag for my baking! I just love having a gelatin free, vegan option.

  • Amanda
    Posted at 05:45h, 27 February Reply

    This looks so yummy! We love Dandies, my husband won’t eat the regular ones anymore, luckily soy isn’t an issue here, but it would be nice if there was a marshmallow without soy. I love the look of these cupcakes. I can’t wait to try making them!

    • nicoleanndawson
      Posted at 09:55h, 27 February Reply

      I agree Amanda! We love Dandies as well, but I would love a soy-free option too!

  • Lindsey Willson
    Posted at 01:30h, 28 February Reply

    These look great & so pretty!!! What a creative idea + Love your background here 🙂

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