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Chocolate & No Nut Butter Cupcakes
Rate Chocolate & No Nut Butter Cupcakes
Avg. rating 5 from 248 votes.
# of Servings: 12 cupcakes
Recipe Created By: Tracy Bush
your favorite chocolate cake mix
2 cups So Delicious® Dairy Free CocoWhip Original (or Lite) Coconut Milk Frozen Dessert Topping, thawed
2 Tbsp smooth sunflower seed butter
Prepare your favorite chocolate cake mix according to package directions using a cupcake tin & baking cups. Allow the cupcakes to cool in the baking cups.
In a large bowl, combine the dessert topping and sunflower seed butter. Stir gently with a plastic spatula until well blended.
Prepare a plastic frosting bag using a large tip. Fill the frosting bag with the topping mixture.
Gently insert the frosting tip into the middle of the cupcake. Slowly begin to squeeze the filling into the cupcake, making sure to lift the frosting tip when the frosting becomes visible to avoid overfilling. End the filling by creating a circle of frosting on top of the cupcake.
The delicious combination of chocolate and filling that will tempt even the pickiest dessert lovers.
Frosting can be prepared and kept in the frosting bag inside of a large mason jar up to 4 hours before cupcake preparation. It is best to frost the cupcakes as close to the time that you need them to obtain best visual appearances. However, frosted cupcakes can also be kept in an airtight container in the refrigerator for a few hours as well.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy
, consult your physician to find out if you need to avoid coconut.
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There are many peanut-free products available in the US. Find out more about peanut substitutions
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