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}

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.

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…….

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.

Bowl 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.The 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.

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!

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Chocolate & Sunbutter Surprise Cupcakes

Yield: 12 reg or 30 mini muffins

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

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.

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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. 

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