Raspberry Filled Chocolate Cupcakes with Dark Chocolate Sunflower Butter Mini Cups



  • 1 Gluten-free Chocolate Cupcake Mix
  • 2 Eggs (see brownie mix to confirm quantity)
  • ½ C. Soy-free Vegan Butter Spread (see brownie mix to confirm measurement)
  • ¾ C. Prepared Raspberry Jam
  • 12 Free2b Dark Chocolate Sunflower Butter Mini Cups, for topping (wrappers removed)
  • ¼ C. Ground Freeze-dried Raspberries
  • ¼ C. Corn-free Powdered Sugar
  • ½-inch Heart-shaped Paper Stencil 


  1. Bake the cupcakes according to package directions and allow them to cool completely.
  2. Using a melon baller, scoop a hole in the top of each brownie.
  3. Dust the scooped cupcakes with powdered sugar and set aside.
  4. Working one at a time, place the heart-shaped paper stencil on the top of the unwrapped Mini Cups and dust with ground freeze-dried raspberries. Carefully lift the template with a toothpick.
  5. Spoon about 1 Tbsp. raspberry jam into the center of each hollowed cupcake and set a raspberry-dusted Mini Cup on top.



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