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!
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.
Notes
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