You may be wondering how these cupcakes, in all their decadent chocolatey peanut buttery goodness, can possibly fit in with the ole #summerbod quest, but they really are skinny! OK, obviously it would be healthier to have an apple instead, but in comparison to the majority of other cakes (629 calories for a slice of carrot cake in Costa?! I think not), these are totally diet-friendly. Don't take this as completely accurate, but I calculate they're somewhere in the region of 220 calories per cake.
Allow me to explain their skinniness: Firstly, there's absolutely NO BUTTER! Or oil. Or general fatty stuff which usually plays a key role in cake/brownies. Using vanilla yoghurt ensures they're still sufficiently moist and squidgy. Secondly, NO FLOUR! Say whaaaaat!? For real. The ground up oats give enough floury texture, and I mean c'mon, everyone knows oats are superstars in the "slow release energy" game. Thirdly, they're generally full of skinny versions of usual ingredients, such as reduced fat PB, which is considered a good fat and helps keep your hair shiny and your skin glowing. Always good.
But enough about the health benefits... LET'S TALK ABOUT HOW DELICIOUS THEY ARE! As regular blog readers may know, I am a complete and utter peanut butter nutter (wow, that pleased me a lot. I'm also a fan of rhymes.) Peanut butter and chocolate, however, is a combo that's hard to beat - the sweet and salty flavours together are perfection. The USA know this, yet sadly here in the UK it's less ubiquitous. Tragic. OMG the texture of these babies though, particularly when warm... So deliciously dense, the perfect marriage between a brownie and a cupcake.
|Warm in the microwave and serve with ice cream (mine is Ben and Jerry's Peanut Butter Me Up!) for an amazing pudding|
Me: "Thanks, they're skinny too."
Zoe: "NO WAY!?"
So, um, yeah. Don't just take my word for it. Take Zoe's.
This recipe makes 9 brownie cupcakes and is ridiculously easy to make. You just chuck everything in a blender. Yes, really. A blender.
175g fat free or low fat vanilla yoghurt
85g skimmed milk
1/2 tsp salt
1 tsp baking powder
200g caster sugar
75g cocoa powder
50g porridge oats
100g reduced fat smooth peanut butter (or normal if that's all you have)
|Mmmm melted peanut butter. (Reusing the cocoa bowl to save on washing up, natch.)|
1. Preheat the oven to 180C and line a muffin tray with 9 paper cases. Whack all the ingredients except the peanut butter into a blender (starting with the liquids for easy blending), and give it a good ole whizz until all the oats are ground up and you have a smooth mix. Scrape down the sides halfway through to make sure you get all the ingredients, and the mixture should be quite runny when fully blended. Divide the mixture equally between the paper cases.
|The chocolate mix equally divided (difficult to do without making a mess!)|
|PB dolloped and swirled (and two left nut-free!)|