Gluten Free Flourless Sunbutter and Chocolate Cupcakes Recipe
Updated Feb 15, 2021, Published Mar 12, 2015
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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
Ingredients
- 1¼ 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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you use something else other than sunbutter?
Sure – you can use peanut butter or any other creamy seed or nut butter. Enjoy!
sun butter would add a neat flavor to these and go so well with the chocolate!
Could I use peanut butter in place of the sunbutter?
Yes Avalon – no problem!
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?
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
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.
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
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!
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
can i use honey in place of the sugar?
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
Just AMAZING! I took them to a dinner and they were all gone! So fluffy for flourless cupcakes! Thanks a lot!
You’re welcome Kierin! xo, Carol
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
Can you use egg substitute for this recipe for those with egg allergy?
I believe so Amanda, but I haven’t tried it.
xo,
Carol
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.
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