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Monday, 01 February 2016 11:36

Chocolate & Sunbutter Surprise Cupcakes

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Delightful Vegan chocolate cupcakes with a Sunbutter surprise in the middle Delightful Vegan chocolate cupcakes with a Sunbutter surprise in the middle Nicole Dawson
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
    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: Preheat oven to 350° (or 325° convection).
    Line muffins cups with paper liners.
    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.
    Whisk and set aside in a medium bowl, flour, cane sugar, salt and baking soda.
    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).
    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.
    Divide evenly between muffin cups. Fill 3/4 way then add 1 tablespoon of Sunbutter. It should sink just a little.
    Top batter by pushing in several marshmallows.
    Bake 17-19 minutes (or 12-15 minutes on convection).
    Allow to cool on wire rack first 10 minutes, then remove from pan and cool completely.
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Lunchboxes/on-the-go, Holiday Sweets & Treats, 4th of July, Halloween Treats
  • Top 8 allergens?: dairy-free, egg-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: 1 to 1 Gluten free Flour blend in place of All Purpose Flour. Any nut-free butter of choice, or Almond butter if no nut allergies. Marshmallows may be omitted if you do not have a "safe" brand of choice. I used Dandies which are vegan but contain soy. Vegetable oil could possibly be used in place of melted coconut oil.
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