2cupssemisweet mini chocolate chips or dairy free chocolate chipsdivided use
¾cupheavy cream or full fat coconut milkcanned
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.