Nut-Free Chocolate Peanut Butter Cupcakes
Indulge in the rich, decadent flavors of these Nut-Free Chocolate Peanut Butter Cupcakes—a perfect dessert option for those with nut allergies or simply looking for a unique twist on a classic pairing. These moist and chocolatey cupcakes are paired with a luscious sunflower seed butter frosting, offering all the creamy, nutty flavor you love without a single peanut in sight. With a quick 20-minute prep time and simple ingredients like cocoa powder, sunflower seed butter, and vanilla extract, this recipe is as easy to make as it is to devour. Perfect for parties, lunchboxes, or an after-dinner treat, these cupcakes are a crowd-pleaser that effortlessly delivers a nut-free, allergy-friendly delight.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 large egg
- 0.5 cup milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup boiling water
- 0.5 cup sunflower seed butter
- 0.75 cup powdered sugar
- 0.5 cup softened butter
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Add the egg, milk, vegetable oil, and 1 teaspoon of vanilla extract to the dry ingredients and mix until a smooth batter forms.
Stir in the boiling water until the batter is smooth and thin. Be careful, as the batter will be very liquid.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, prepare the nut-free peanut butter frosting. In a medium bowl, beat together the sunflower seed butter, softened butter, and powdered sugar until smooth and creamy.
Add the remaining teaspoon of vanilla extract and 1/4 teaspoon of salt, and continue mixing until well combined.
Allow the cupcakes to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
Once the cupcakes are completely cooled, using a piping bag or a knife, frost generously with the sunflower seed butter frosting.
Serve and enjoy your nut-free chocolate peanut butter cupcakes!
Nutrition Facts
Calories |
4175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.5 g | 312% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 514.7 g | 187% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 309.0 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 517 mg | 40% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 3017 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
