Simply Organic Madagascar Pure Vanilla Extract -- 2 fl oz
Chocolate Cupcakes with Sunflower Butter Cups
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
- 1 pkg. Miss Jones Organic Gluten-Free Frosting
- 1/4 cup SunButter Sunflower Butter
- Preheat oven to 350 degrees F. Lightly grease 12-well muffin pan.
- In large bowl, whisk together water, eggs, vanilla and oil. Whisk in baking mix until well combined.
- Spoon batter into muffin wells, filling each 2/3 full.
- Bake 15 to 20 minutes, until toothpick inserted in center comes out clean.
- On baking sheet, arrange mini paper cups.
- In pot over low heat, melt chocolate chips.
- In each paper cup, drop one teaspoon chocolate then one teaspoon sunflower seed butter. Top cups with another teaspoon of chocolate, covering filling completely.
- Refrigerate 20 minutes.
- In bowl, stir packaged frosting until smooth. Stir in sunflower seed butter and mix thoroughly. Transfer to piping bag or plastic sandwich bag with corner cut off. Frost cupcakes.
- Cut each chocolate cup into pieces and arrange on frosted cupcakes.
Add the ingredients to your cart and order now!
