Chocolate Pumpkin-Seed-Butter Cupcakes

[amazon_syren]

Chocolate Pumpkin-Seed-Butter Cupcakes

Ingredients

CUPCAKES:
1 1/2 C flour
1 C cocoa
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt

1 1/2 C granulated sugar
1/2 C sour milk OR plain yoghurt
1/4 C margarine
1/4 C pumpkin-seed butter
2 eggs

1/4 C chocolate chips


FROSTING:
1 1/2 C icing sugar
2/3 C pumpkin-seed butter
1 C margarine



Directions

Preheat the oven to 350F
Whisk together the Dry Ingredients
Blend together the Wet Ingredients
Blend the wet ingredients into the dry ingredients
Fold in the chocolate chips
Spoon batter into cupcake-liners (in a muffin tin, of course)
Bake for 15 minutes (more or less)
Allow to stand for five minutes, then pop them onto a wire rack and allow to cool completely.
Once cupcakes are fully cooled (give it a good half-hour?) frost the tops with the above recipe (you can get fancy with a pastry bag and a fluted tip, or you can just slather it on with a knife - it should be smooth enough for either) and decorate with hulled pumkin seeds or whatever you happen to want to throw on there. :-D


~*~

I have to admit... I may not have enough pumpkin-seed butter to do the frosting. We shall see.


[EDIT: Have baked. They are tasty and awesome. And, yes, I did NOT have enough pumpkin seed butter to do the frosting. by any stretch of the imagination. None the less, they are still tasty and delicious. Go forth and try them out! :-D /EDIT]

NOTE 1: You can, of course, substitute any nut/seed butter you want for the pumpkin-seed-butter. Hazelnut would be a good one, for example. Probably chestnut, too.

NOTE 2: At present, they basically taste like really good brownies. If you wanted to up the nut/seed flavour, I would say double the nut/seed butter and leave the margarine out (although adding a tablespoon of veggie oil wouldn't be amis).


In other news: I have taught someone to KNIT today!! :-D Yaaaaaaaaaaaaaaaaaaaaaaaaaaaay!!! :-D


TTFN,
Amazon. :-D