Sunbutter Cups are easy to make with just a few ingredients. These are perfect when the peanut butter cups craving hits, but you want something a little different. Also a great dessert idea for those who have peanut or tree nut allergies because the filling is made with sunflower seed butter instead of peanut butter!
Prep Time:30 Minutes
Total Time:30 Minutes
Yield:12 Servings 1x
16 ounces semi-sweet chocolate chips, divided
½ cup sunflower butter such as Sunbutter brand
2 tablespoon butter, softened
¼ cup (heaping) confectioner’s sugar; sifted
To melt chocolate in microwave: place chocolate chips in a microwave safe bowl. Heat in 30 second intervals, stirring after each interval, until chocolate is smooth.
To melt in a double boiler: bring a pot of water to boil over high heat. Place chocolate chips in a heat proof bowl that’s large enough to cover the pot with boiling water. Place bowl of chocolate chips over the pot of boiling water. Stir chocolate until smooth.
Line a 12 cup muffin tin with cupcake liners.
Mix sunflower butter, butter and confectioner’s sugar with an electric mixer until smooth; set aside.
Melt half the chocolate (8 ounces) using one of the above methods.
Pour enough melted chocolate to cover the bottom of each cupcake liner.
Place muffin tin in the refrigerator for 5 minutes, or until the chocolate has set up.
Drop about 2 heaping tablespoons of sunflower butter mixture on the chocolate (a melon baller works great for this). Smooth the top with the back of the spoon or an offset spatula. Slam the tin on the counter a couples of times to help flatten the tops.
Place the muffin tin in refrigerator for 5 minutes to allow the sun butter mixture to chill.
Melt remaining chocolate.
Pour equal amounts of chocolate over each sun butter layer. Chill in refrigerator until set, about 15 minutes.
Nutritional information is an estimate and can vary by ingredients.
Please see above for directions on melting chocolate.
This is a link to the brand of sunflower butter I used in this recipe: SunButter