Raspberry Filled Chocolate Cupcakes with Dark Chocolate Sunflower Butter Mini Cups

Ingredients:

• 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 

Directions:

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.