Gluten-Free Sunbutter Chocolate Cupcakes Recipe

Gluten Free Flourless Sunbutter and Chocolate Cupcakes Recipe

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. This Gluten Free Flourless Sunbutter and Chocolate Cupcakes Recipe is 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!

Gluten Free Flourless Sunbutter and Chocolate Cupcakes Recipe Image

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Gluten-Free Sunbutter Chocolate Cupcakes Recipe
Gluten Free Flourless Sunbutter and Chocolate Cupcakes Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
45 mins
 

Course: Dessert
Cuisine: American
Servings: 12 cakes
Calories: 511 kcal
Author: Carol Kicinski
Ingredients
  • 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 teaspoon 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
Instructions
  1. Preheat oven to 350 degrees. Place paper cupcake liners in a 12 cup standard muffin tin.
  2. In a mixer, beat together the Sunbutter, brown sugar, milk, egg yolks, vanilla, baking soda, salt and lemon juice.
  3. 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.
  4. 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.
  5. Drizzle the chocolate mixture over the cooled cupcakes.
Nutrition Facts
Gluten Free Flourless Sunbutter and Chocolate Cupcakes Recipe
Amount Per Serving
Calories 511 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 13g 65%
Cholesterol 56mg 19%
Sodium 225mg 9%
Potassium 333mg 10%
Total Carbohydrates 47g 16%
Dietary Fiber 3g 12%
Sugars 32g
Protein 10g 20%
Vitamin A 3.1%
Vitamin C 2.1%
Calcium 9.8%
Iron 25.9%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baking Chocolate Dairy Free Gluten-Free Gluten-Free Recipes
287 shares
  1. Carolyn Sisk
    March 12, 2015

    Can you use something else other than sunbutter?

    1. Carol Kicinski
      April 6, 2015

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

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

  3. Avalon
    March 13, 2015

    Could I use peanut butter in place of the sunbutter?

    1. Carol Kicinski
      April 6, 2015

      Yes Avalon – no problem!

  4. Dee
    July 6, 2015

    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?

    1. Carol Kicinski
      July 24, 2015

      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

      1. Jamie
        October 26, 2015

        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.

        1. Carol Kicinski
          October 28, 2015

          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

          1. Brooke
            July 14, 2016

            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!

          2. Carol Kicinski
            August 16, 2016

            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

  5. melissa
    July 20, 2015

    can i use honey in place of the sugar?

    1. Carol Kicinski
      July 24, 2015

      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

  6. Kierin
    September 14, 2015

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

    1. Carol Kicinski
      September 16, 2015

      You’re welcome Kierin! xo, Carol

  7. Hannah
    December 17, 2015

    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

  8. Amanda
    March 7, 2016

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

    1. Carol Kicinski
      March 25, 2016

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

  9. Pingback: Gluten Free Chocolate Cake with SunButter Cream Cheese Frosting | Recipe | Simply Gluten Free

  10. Rachel W
    February 2, 2018

    What happened to me? Mine puffed up an overflowed the pan. It made 14 full cups before baking. I am a seasoned baker so not sure where I went wrong? How high did you fill the cups before baking? Seems like I had a lot more batter than just 12 cup cakes. Thanks.

    1. Carol Kicinski
      February 9, 2018

      Hi Rachel,
      I’m sorry they didn’t turn out as expected. I almost always fill my cups 2/3 full, unless otherwise noted in the directions. It’s possible that I used a non-standard size muffin pan, but I’ll have to look into that and see if I can figure out what happened. Again, I’m so sorry they didn’t come out right!
      xo,
      Carol

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