Gluten Free Flourless Sunbutter and Chocolate Cupcakes Recipe

by Carol Kicinski on March 12, 2015

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What’s your favorite flavor combination?

Hands down one of mine has to be peanut butter and chocolate. Or at least it was until we discovered we had a family member with a severe peanut allergy – and then it became Sunbutter and Chocolate.

These cupcakes are not only gluten free and grain free, they are also nut free. And they can easily become dairy free by simply using dairy free milk, chocolate chips, and full fat coconut milk. Easy peasy.

These babies are what I call a guilt-free indulgence!


Flourless Sunbutter and Chocolate Cupcakes

Ingredients

1¼ cups Creamy Sunbutter
1 cup brown sugar, packed
½ cup milk or dairy free milk of your choice
4 large eggs, separated
1 tablespoon pure vanilla extract
1 teaspoon baking soda
½ teaspoon kosher salt
1 tsp lemon juice
2 cups semisweet mini chocolate chips or dairy free chocolate chips, divided use
¾ cup heavy cream or full fat coconut milk (canned)

Directions

Preheat oven to 350 degrees. Place paper cupcake liners in a 12 cup standard muffin tin.

In a mixer, beat together the Sunbutter, brown sugar, milk, egg yolks, vanilla, baking soda, salt and lemon juice.

With clean beaters, whip the egg whites until stiff peaks form. Stir a large spoonful of egg whites into the Sunbutter mixture. Gently fold in the rest of the egg whites until the mixture is no longer streaky. Fold in 1 cup of chocolate chips. Divide the batter evenly among the prepared muffin tins. Bake for 15 – 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

Place the remaining 1 cup of chocolate chips in a heat-proof bowl. Bring the cream to almost a boil in a small saucepan. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir until the mixture is smooth and glossy.

Drizzle the chocolate mixture over the cooled cupcakes.

Servings:

Makes 12

Ready for dessert?

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Categories:    Cupcakes

{ 18 comments… read them below or add one }

Carolyn Sisk March 12, 2015 at 7:51 pm

Can you use something else other than sunbutter?

Reply

Carol Kicinski April 6, 2015 at 4:03 pm

Sure – you can use peanut butter or any other creamy seed or nut butter. Enjoy!

Reply

Kelsey @ Snacking Squirrel March 13, 2015 at 4:18 pm

sun butter would add a neat flavor to these and go so well with the chocolate!

Reply

Avalon March 13, 2015 at 7:33 pm

Could I use peanut butter in place of the sunbutter?

Reply

Carol Kicinski April 6, 2015 at 4:00 pm

Yes Avalon – no problem!

Reply

Dee July 6, 2015 at 1:41 pm

I made these exactly how the recipe stated and they baked well and then we went to eat them and the inside was green. Looked like food coloring and it was just bizarre. No one ate them and I wound up throwing them all out and wasted all that money. I was fairly disappointed. Anyone have any clue why they turned green?

Reply

Carol Kicinski July 24, 2015 at 10:30 am

Hi Dee, I neglected to say to add 1 tsp of lemon, I’m so sorry!! The green is something that occurs naturally its not harmful but yeah its not pleasant. I’ve corrected the recipe to include it now! xo, Carol

Reply

Jamie October 26, 2015 at 1:44 pm

This happened to me too! You did add the lemon juice to the recipe, but you didnt say where to mix it and I ended up forgetting about it. This is so cool! Halloween cupcakes! It was very startling at first, but they taste great. XD You might want to add a disclaimer or make it a Halloween recipe.

Reply

Carol Kicinski October 28, 2015 at 1:15 pm

Hi Jamie, haha oops! Thanks for pointing that out. :) I just added it into the directions. Sorry about that, but I’m happy you still enjoyed them!
xo,
Carol

Reply

Brooke July 14, 2016 at 9:59 am

I haven’t made this recipe yet, but I did make a loaf of bread using sunbutter and it turned green the next day. Sadly we threw it away not knowing if it was some fast growing mold. Now I know it’s normal! I look forward to trying this recipe. My birthday is in a few days and I thought these would be delicious!

melissa July 20, 2015 at 6:21 pm

can i use honey in place of the sugar?

Reply

Carol Kicinski July 24, 2015 at 10:37 am

Melissa,
Yes, but I would start with ½ of a cup and then taste it and then add until it had the right sweetness – oh and by the way im correcting the recipe but you also need to add 1 tsp of lemon juice in there, to prevent them from turning a bit green! Enjoy! xo, Carol

Reply

Kierin September 14, 2015 at 3:49 pm

Just AMAZING! I took them to a dinner and they were all gone! So fluffy for flourless cupcakes! Thanks a lot!

Reply

Carol Kicinski September 16, 2015 at 10:47 am

You’re welcome Kierin! xo, Carol

Reply

Hannah December 17, 2015 at 5:06 am

I’m not sure I would describe these as a “guilt-free” indulgence with those staggering amounts of fat and sugar, but they are very very good for a special treat

Reply

Amanda March 7, 2016 at 12:43 pm

Can you use egg substitute for this recipe for those with egg allergy?

Reply

Carol Kicinski March 25, 2016 at 10:57 am

I believe so Amanda, but I haven’t tried it.
xo,
Carol

Reply

Carol Kicinski August 16, 2016 at 10:37 am

Hi Brooke,,
It’s actually not mold, sometimes when using Sunbutter in baking recipes, what your making can turn a tint of green. But if you just ad some lemon juice it handles it! Not to worry it’s not mold! :) Happy Birthday!
xo,
Carol

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