CHOCOLATE & MACADAMIA ‘CUPCAKES’

These delicious mouthfuls are a hybrid between a cupcake and a cookie, and make a nutty and delicious wholesome treat.

MAKES: 12     PREP: 30 MINS, PLUS COOLING     COOK: 20 MINS

6 tablespoons butter, at room temperature

⅓ cup chunky peanut butter

⅓ cup firmly packed light brown sugar

2 eggs, beaten

1 cup whole wheat flour

1 teaspoon baking powder

⅓ cup coarsely chopped macadamia nuts, plus 12 whole nuts to decorate (optional)

CHOCOLATE FROSTING

4 ounces bittersweet chocolate, chopped

2 tablespoons butter, diced

2 tablespoons packed light brown sugar

¼ cup milk

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin cups.

2. Put the butter, peanut butter, and sugar into a large bowl or food processor and beat together until light and fluffy.

3. Gradually beat a little of the egg into the butter mixture, alternating with a few spoonfuls of the flour, then continue until all the egg and flour have been added and the batter is smooth. Beat in the baking powder and chopped nuts.

4. Divide the batter among the muffin cups, bake in the preheated oven for 15 minutes, until risen, golden brown, and the tops spring back when lightly pressed with a fingertip. Let cool in the pan for 10 minutes.

5. To make the frosting, put the chocolate, butter, sugar, and milk into a heatproof bowl set over a saucepan of gently simmering water and heat, stirring occasionally, for about 5 minutes, until smooth.

6. Spoon the frosting over the cakes to cover them completely, then top each with a macadamia nut, if using. Let stand in a cool place for 30 minutes to cool completely. Remove from the pan and serve, or store any leftovers in a plastic container in the refrigerator for up to one day.

per cupcake: 274 cal / 19.2g fat / 8.3g sat fat / 22.3g carbs / 12.3g sugars / 0.5g salt / 2.9g fiber / 5.4g protein