These chocolate cupcakes are naturally gluten free (no flour substitutes) and have an amazing texture!
Step 1: Recipe
Blend in a food processor or blender:
1/2 C sunflower butter (I have also used peanut butter, but prefer sunflower butter for its more neutral flavor)
1/3 C cocoa powder
3 T maple syrup
1 t vanilla extract
1/4 t baking soda
1/4 t salt
1/4 cup mini chocolate chips
Step 2: Bake
I like to add sprinkles to the tops, you could also top with mini chocolate chips if you like. Place in greased or lined regular or mini cupcake pan, and bake @ 375°F about 20 minutes for regular cupcakes, about 15 minutes for mini. Let cool before removing from pans. Enjoy!