Nut-Free Chocolate Peanut Butter Cupcakes

Indulge in the rich, decadent flavor of Nut-Free Chocolate Peanut Butter Cupcakes, a delightful twist on a classic treat without a trace of peanuts! Perfect for nut-free households or special dietary needs, these moist chocolate cupcakes are topped with a creamy sunflower seed butter frosting that delivers all the sweet, nutty satisfaction of traditional peanut butter without the allergens. With just 20 minutes of prep time and a simple, approachable ingredient list, this recipe is ideal for everything from birthday parties to after-school treats. The combination of velvety cocoa and the subtly sweet frosting creates a harmonious balance of flavors that will leave everyone reaching for seconds. Whether you're catering to dietary restrictions or just curious about a unique flavor combination, these cupcakes are sure to impress!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Step 3

Add the egg, milk, vegetable oil, and 1 teaspoon of vanilla extract to the dry ingredients and mix until a smooth batter forms.

Step 4

Stir in the boiling water until the batter is smooth and thin. Be careful, as the batter will be very liquid.

Step 5

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

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.

Step 8

Add the remaining teaspoon of vanilla extract and 1/4 teaspoon of salt, and continue mixing until well combined.

Step 9

Allow the cupcakes to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 10

Once the cupcakes are completely cooled, using a piping bag or a knife, frost generously with the sunflower seed butter frosting.

Step 11

Serve and enjoy your nut-free chocolate peanut butter cupcakes!

Nutrition Facts

Serving size	(1170.5g)

Amount per serving	% Daily Value*
Calories	4175.4

Total Fat 243.5g	0%
Saturated Fat 88.9g	0%
Polyunsaturated Fat 35.6g
Cholesterol 488.8mg	0%
Sodium 3687.5mg	0%
Total Carbohydrate 514.7g	0%
Dietary Fiber 58.0g	0%
Total Sugars 309.0g
Protein 73.2g	0%

Vitamin D 107.4IU	0%
Calcium 516.8mg	0%
Iron 31.5mg	0%
Potassium 3016.7mg	0%

*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.

Source of Calories

Fat: 48.2%

Protein: 6.4%

Carbs: 45.3%