I made these Brownie Cupcakes yesterday so that we could have a sneaky after-football treat and so that I could slip one into the kids lunchboxes today... and slip one into my mouth this afternoon while no one is looking. Look away... now.
Almond Maple Filled Brownie Cupcakes
adapted from It's all Good
For the Cupcakes:
2 cups plain flour
1 cup cocoa powder
1 1/2 tablespoon baking powder
Pinch of salt
1/2 cup sunflower oil
1 cup maple syrup
1/2 cup brown rice syrup
1/2 cup strong brewed black coffee
1/2 cup buttermilk
For the Filling:
1/2 cup Almond, Brazil and Cashew Spread (or your favourite nut butter)
1/2 cup maple syrup
Make the Filling:
Mix the nut butter and maple syrup together in a bowl and set aside.
Make the Cupcakes:
Preheat the oven to 180C. Line a cupcake pan with paper liners. Set aside.
Put the flour, cocoa powder, baking powder and salt into a large bowl and use a hand-held whisk to combine and get rid of any lumps. Set aside.
In a separate bowl, mix the oil, maple syrup, brown rice syrup, coffee and buttermilk together until well combined.
Fill each paper liner halfway with the batter. Evenly divide the almond mixture between the cupcakes and top with the remaining batter.
Bake for 25 minutes. Let cool in the pan completely before serving.