Chocolate Cupcakes with Seed Butter Ganache Recipe

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Cooking with Seeds: 100 Delicious Recipes for the Foods You LoveReminiscent of devil’s food cake, these supermoist cupcakes are topped with a chocolate ganache that has a little added bonus—Toasted Sunflower Seed and Almond Butter. Trust me, it won’t take long for all twenty-four to be gobbled up. For a kids’ party, decorate them with a sprinkle of candycoated sunflower seeds. If you can’t find Dutch-processed cocoa powder, substitute the natural variety, and don’t worry if you don’t have two cupcake tins; simply cook one batch, reline the pan, and bake the second batch. The cupcakes can be made one day in advance; store in an airtight container, at room temperature.

  • Yield: 24 cupcakes


  • 1¾ cups all-purpose flour, spooned and leveled
  • ¼ cup white whole wheat flour, spooned and leveled
  • 1½ cups granulated sugar
  • ¾ cup Dutch-processed cocoa powder
  • ½ cup packed light-brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup plain Greek yogurt
  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped
  • 0.66 cup Toasted Sunflower Seed and Almond Butter
How to Make It
  1. Preheat oven to 350°F. Line two 12-cup standard muffin tins with liners.
  2. Whisk together the flours, granulated sugar, cocoa, light-brown sugar, baking soda, and salt in a bowl. Combine the butter and 1 cup of water in a small saucepan. Simmer until the butter is melted.
  3. Whisk the butter mixture into the dry ingredients until combined. Whisk in the eggs, one at a time, being sure the first is fully incorporated before adding the second. Whisk in the vanilla and yogurt until combined. Divide the batter between the lined cups (about 1⁄3 cup each). Bake, rotating the tins front to back and top to bottom halfway, until a toothpick inserted in the center comes out clean, 16 to 18 minutes.
  4. Set the tins on a wire rack and let the cupcakes cool in the pan for 15 minutes. Then transfer to the wire rack to cool completely.
  5. While the cupcakes cool, make the ganache. Bring the cream to a boil in a small saucepan. Remove from the heat and add the chocolate (give the pan a few shakes to make sure that all of the chocolate is covered.) Let sit for 5 minutes then whisk until smooth. Whisk in the Toasted Sunflower Seed and Almond Butter until smooth. Frost the cupcakes with ganache.

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