This past weekend I was busy in a 3-full day personal training workshop and I missed my usual weekend baking ritual. So, I made up for it by whipping up some chocolate cupcakes for some Monday night dessert instead. They hit the spot! I love the combination of nut-butter and chocolate, so I added some SunButter to the butter-cream frosting for a fun twist. You could add a swipe of raspberry jam to the cupcake, too, if you want a SunButter-Jelly Cupcake.

Chocolate Cupcakes
Makes 12

Vegan, Gluten-Free; Free of: soy, eggs, dairy, nuts, corn

1-1/2 cups brown rice flour
1/3 cup granulated coconut sugar
1/4 cup Truvia
1/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup oil
1 cup milk of choice
1/4 cup flaxmeal or ground chia seed
1 teaspoon vinegar or lemon juice
1 teaspoon vanilla

  1. Preheat oven to 350 degrees F. Line a muffin pan with muffin papers.
  2. Whisk together the flour, coconut sugar, Truvia, cocoa powder, baking powder, salt, and baking powder until well combined.
  3. In a separate bowl, whisk together the oil, milk, flaxmeal, vinegar, and vanilla.
  4. Using a hand blender, blend the dry ingredients into the wet ingredients until blended. Portion the batter into muffin tins (they will be about 2/3 full).
  5. Bake for about 18 minutes or until toothpick inserted in center is no longer wet (they may still be crumbs on it).
  6. Cool on wire rack completely before frosting. Enjoy!

SunButter-Cream Frosting
Makes @ 1 cup (enough for @ 1 Tablespoon per cupcake)

Vegan, Gluten-Free; Free Of: Soy, Eggs, Corn, Nuts

1/4 cup coconut oil
1/4 cup palm shortening
3 Tablespoons SunButter
3 Tablespoons homemade powdered sugar *
1 teaspoon vanilla
1/4 teaspoon salt

  1. Place the coconut oil in a small bowl. Using a hand mixer, beat the coconut oil until creamy. Add in the palm shortening and SunButter and cream together.
  2. Add in the powdered sugar, vanilla, and salt and cream again.
  3. The coconut oil in this frosting may be warm from mixing, so you can chill this frosting for a bit to thicken it up.

* You can use any granulated sugar/sweetener that you like here, such as coconut sugar, raw cane sugar, or Truvia

NOTE: After I made this frosting and left it at room temperature for a while, it was rather thin and didn’t hold it’s shape well. The temperature has been warm lately, too, though. You can keep this chilled and perhaps add in some more powdered sugar if you want a frosting that is more stiff.

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7 Responses to Chocolate Cupcakes with SunButter-Cream Frosting

  1. Tara Roed says:

    Can I just leave out the truvia? Or maybe sub in fresh dates ?

    • Sarah Jane says:

      Hi Tara! In this recipe, you can sub the Truvia with another granulated sweetener, like more coconut sugar, cane sugar, date sugar, xylitol, etc. I replaced some of the coconut sugar in this recipe with Truvia to reduce the sugar, but you can use any other granulated sweetener in place of the Truvia if you want to replace it :)

  2. Slimvictory says:

    Chocolate and buttercream is one of my fave combos – but what is SunButter?

    • SunButter is sunflower seed butter. My family eats this a lot because my kids are allergic to tree nuts and peanuts. It tastes pretty good and is a good allergy-friendly substitute for nut butters. I still miss the taste of peanut butter, but my kids don’t know the difference since they have only really ever had SunButter.

  3. Those are so pretty :). I love them!

  4. These sound great! I think monday treats are a great way to start the week :)

  5. emmycooks says:

    Those sound delicious–and they’re SO CUTE!

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