- 1/4 cup [60 mL] cocoa powder
- 1/4 cup [60 mL] vegetable oil
- 3/4 cup [190 mL] applesauce
- 1 egg, beaten
- 1 1/4 cups [175 g] all-purpose flour
- 3/4 cup [150 g] sugar
- 3/4 teaspoon [3.75 mL] baking soda
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] cinnamon
- 1/2 cup [125 mL] chopped nuts
Crunchy Filling
- 1 tablespoon [15 g] butter or margarine
- 2 tablespoons [30 mL] cocoa powder
- 1/4 cup [60 mL] packed light brown sugar
- 1/2 cup [125 mL] chopped nuts
- 2 tablespoons [17.5 g] all-purpose flour
- 1/4 teaspoon [1 mL] cinnamon
- 12 [2 1/2-inch / 6-cm each] cupcake paper cups
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- Prepare crunchy filling; set aside.
- Into a small bowl, mix together cocoa powder and vegetable oil until smooth.
- Add applesauce and beaten egg, stirring until really well blended.
- Into a medium bowl, mix together flour, sugar, baking soda, salt and cinnamon.
- Fold applesauce mixture into flour mixture, mixing just enough to moisten dry ingredients; stir in chopped nuts.
- Line each of 6 microwave-safe muffin molds or individual small glass molds with a paper cup.
- Half fill each mold with dough.
- Sprinkle each with approximately 2 teaspoons [10 mL] reserved crunchy filling mixture.
- Microwave on 'HIGH' [100%], turning molds every minute, for 2 1/2 to 3 1/2 minutes, until a toothpick comes out clean from the centre of a muffin.
- Top may still seem to be wet.
- Leave to rest for quite a few minutes [wet spots should disappear] before unmolding.
- Then repeat with remaining dough.
Crunchy Filling
- Into a small microwave-safe bowl, heat butter or margarine at 'HIGH' [100%] for approximately 15 seconds, until melted.
- Stir in cocoa powder, stirring until smooth.
- Then stir in light brown sugar, chopped nuts, flour and cinnamon.
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