
Chocolate Cupcakes with Sunflower Butter Cups
Prep time: 10 minutes
Cook time: 20 minutes
Chill time: 20 minutes
Total time: 50 minutes
Servings: 12 cupcakes
Ingredients
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
Instructions
-
Preheat oven to 350 degrees F. Lightly grease 12-well muffin pan.
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In large bowl, whisk together water, eggs, vanilla and oil. Whisk in baking mix until well combined.
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Spoon batter into muffin wells, filling each 2/3 full.
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Bake 15 to 20 minutes, until toothpick inserted in center comes out clean.
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On baking sheet, arrange mini paper cups.
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In pot over low heat, melt chocolate chips.
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In each paper cup, drop one teaspoon chocolate then one teaspoon sunflower seed butter. Top cups with another teaspoon of chocolate, covering filling completely.
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Refrigerate 20 minutes.
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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.
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Cut each chocolate cup into pieces and arrange on frosted cupcakes.

SunButter Thai Chicken Pizza
Serves: 4-6
Ingredients:
1 (9 to 10-inch) gluten-free pizza crust
SunButter Thai Sauce:
1 tablespoon buttery coconut oil
2 cloves garlic, minced or finely grated
2 teaspoons finely grated fresh ginger
1/2 cup SunButter, I use organic no sugar or salt added
1/4 cup water
2 tablespoons Bragg gluten-free amino acids (-GMO soy sauce)
1 tablespoon Bragg apple cider vinegar
Dash turmeric
3 tablespoons honey
2 tablespoons Carbone marinara
Juice of 1 lime
1/2 teaspoon red pepper flakes (more of less depending on the heat level you like)
Other:
1 tablespoon olive oil
1 small chicken breast, cut into 1/2-inch cubes
Dash of turmeric
Dash of paprika
3 tablespoons carbone marinara sauce
1/2 teaspoon garlic salt
3/4 cup grated mozzarella cheese, can be vegan or use organic grass-fed.
1/8 red onion sliced thinly
1/2 cup fresh cilantro leaves
Actions:
1. Heat oven to 400°F. Bake the pizza crust for 10 minutes.
2. In a saucepan, combine all the sauce ingredients. Cook over medium heat, stirring until everything is melted together.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken, turmeric, paprika, garlic salt and cook for 5 minutes. Then add half the SunButter sauce and cook for another minute, making sure the sauce fully coats the chicken.
4. Spread a layer of tomato sauce over the pizza. And then the rest of the Thai sauce over the dough. Top with cheese, the chicken, and red onion. Bake for 10-12 minutes or until the cheese has melted and the crust is done. Top with fresh cilantro leaves and serve.
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