I’m the queen of dessert denial; or rather the queen of throwing in some slightly healthier ingredients to try to justify going back for seconds (thirds or fourths anyone?) of dessert. Sure these babies won’t be winning any healthy treat awards but by using Agave Nectar in place of refined white sugar and coconut oil to replace most of the butter I feel a little less guilty. You can of course use whatever ingredients you like if agave nectar and/or organic coconut oil is hard to come by. There’s no way I can fool even myself into believing Peanut Butter Frosting is in any way healthy so let’s just mumble over that bit and drink lots of water to relieve ourselves of “toxins” (water is cleansing, right? It’ll just flush those nasty calories right outta your digestive tract before your body can get a look in). Denial is strong in this one!
I used Wholemeal Flour for mine, but use whatever flour works for you. I also added a half teaspoon of salt in with the dry ingredients for that sweet and salty flavour. Unfortunately with the peanut butter frosting it was a little too much salt for my family’s taste’s so I would leave it out next time if planning to frost with peanut butter again. If frosting with chocolate frosting then the extra salt would be perfect.
Chocolate Brownie Cupcakes (makes 12 Cupcakes)
3/4 cup of Organic Coconut Oil
1/4 cup of Butter
1/2 cup of Agave Nectar
2 teaspoons of Vanilla Extract
1 cup of All Purpose (Plain) Flour
1/2 cup of Unsweetened Cocoa Powder
1/2 cup of Custard Powder
1 teaspoon of Baking Powder
1 teaspoon of Baking Soda (Bicarb)
Pre-heat your oven to 180 C/350 F (lower if your oven is fan forced or runs hot)
In a large microwave safe bowl, melt the coconut oil and butter (1-2 minutes, check it and stir half-way through)
Whisk in the eggs, vanilla and Agave Nectar
Sift in the flour, cocoa powder, custard powder, baking powder and bicarb and stir until combined (don’t over mix)
Stir in the walnuts breaking into smaller pieces as you drop them into the mixture
Divide your batter between a 12 hole muffin tin (greased or lined with muffins cases)
Bake in your pre-heated oven for 10-15 minutes or until just a little gooey in the centre when stabbed with a skewer (think warm brownie gooey-ness)
Allow to cool in the tin (these may be slightly crumbly so be careful removing from tin)
Ice/Frost these however you’d like. Chocolate frosting can never be a bad thing and I’d luurve to try these with a mint frosting (mmm) but this time I used a peanut butter frosting and no complaints here!
Use your favourite Peanut Butter frosting recipe or try the recipe I found here (lots of great suggestions in the comments section of how to alter the base recipe)
In a medium bowl cream together 1 cup of good quality peanut butter and 1/2 a cup of Butter with an electric mixer. Add in 2 cups of icing/confectioner’s sugar and mix. Add in milk or cream a Tablespoon at a time until you get a consistency you’re happy with!
Frost your hopefully slightly gooey cupcakes and Enjoy!