Healthy chocolate frosting with a nutty flavor and tons of nutrients from sunflower seed butter. An unexpected peanut butter flavor without the nuts, shown here in a cupcake with a creamy nutty filling. Gluten-free, dairy-free and vegan.
Set the butter out to allow it to reach room temperature overnight or at least two hours before using.
Make Frosting
Put all ingredients in a large bowl and use a hand-mixer to mix the frosting until it is smooth.
To keep it soft, put a soaking wet paper towel over the bowl until ready to frost. This will keep the frosting soft for about 10 minutes so plan your baking around this window.
Store Frosting
Store this frosting in the refrigerator for two weeks. To use it, let it sit at room temperature until it is soft. Normally I store it in frosting bags with a 2M frosting tip in the bag so it's ready to use on freshly baked cupcakes.
Make Cupcakes & Fill
I used my Dairy Free Chocolate Cake recipe to make the cupcakes and I filled them with sunflower seed butter. To fill cupcakes, use the wrong end of a piping tip to scoop out cupcake center, pull out the plug, fill with seed butter, and put plug back.