Preheat oven to 350 degrees F. Lightly grease 12-well muffin pan.

In large bowl, whisk together water, eggs, vanilla and oil. Whisk in baking mix until well combined.

Spoon batter into muffin wells, filling each 2/3 full.

Bake 15 to 20 minutes, until toothpick inserted in center comes out clean.

On baking sheet, arrange mini paper cups.

In pot over low heat, melt chocolate chips.

In each paper cup, drop one teaspoon chocolate then one teaspoon sunflower seed butter. Top cups with another teaspoon of chocolate, covering filling completely.

Refrigerate 20 minutes.

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.

Cut each chocolate cup into pieces and arrange on frosted cupcakes.