The cupcake wasn't light as a cupcake should be as it was rather like a brownie, chocolatey, dense and the squash did its part to keep the cupcake moist. Though not a typical cupcake, it still taste pretty good especially with that awesome peanut butter icing! I was a little naughty as i made a little more than the recipe called, fully intending to lick the bowl clean after I was done!!!! haha I think it'll be pretty good with a peanut butter icing filling too...peanut butter overdose?? I think not!!! ;) HO HO HO!!!
Adapted from Red Velvet Chocolate Heartache
Makes 12 cupcakes
100g unsalted peanuts or ground almonds
3 medium free range eggs
200g brown sugar
200g peeled and finely grated butternut squash
100g plain flour
40g cocoa powder
2 tsp baking powder
1/4 tsp salt
60g smooth peanut butter
2 tbsp golden icing sugar, sifted
2 tbsp cocoa powder
pinch of salt
5 Tbsp boiling water
- Preheat the oven to 180C/350F and line a 12-cup muffin tin with paper cases.
- If using peanuts, blitz them in a food processor until totally ground. Set aside.
- Whisk the eggs and sugar for 5 minutes, until pale coffee coloured and fluffy. Next, whisk in the grated squash followed by the flour,peanuts or almonds, baking powder, cocoa and salt, until everything is well combined.
- Spoon the batter into the paper cases and bake for 25-30 minutes. Cool the muffin tin on a rack for 10 minutes before removing the cupcakes and continuing to cool completely.
- To make the icing, put the peanut butter, icing sugar and cocoa powder together in a small bowl and mix with the back of a spoon to form a paste. Next, slow incorporate the boiling water with balloon whisk, one spoonful at a time until you get a smooth paste. Ice the cupcakes when completely cold.