Adapted from Cook Republic's Chocolate and Assam Tea Prune Brownies, these little alcohol-infused chocolate treats were just the kick I needed in between my structural mechanics study sessions!
Though slightly higher in carbs than your normal fudgey brownie, the addition of Kahlua adds a nice, aromatic touch to these mini cupcakes. While I could have simply just used tea-soaked prunes, as the original recipe did, I recalled Cooking with Dog's Rum Raisin Truffle recipe and thought, "Why not give this a try with Kahlua-soaked prunes?". And that's exactly what I did (while adding a few raisins to the mix).
Opting for the low fat alternative, I also switched out the butter for mashed avocado.
Though slightly higher in carbs than your normal fudgey brownie, the addition of Kahlua adds a nice, aromatic touch to these mini cupcakes. While I could have simply just used tea-soaked prunes, as the original recipe did, I recalled Cooking with Dog's Rum Raisin Truffle recipe and thought, "Why not give this a try with Kahlua-soaked prunes?". And that's exactly what I did (while adding a few raisins to the mix).
Opting for the low fat alternative, I also switched out the butter for mashed avocado.
(Recipe adapted from Cook Republic; measurements were converted from English to metric units)
Ingredients
- 3 prunes
- 1 tbsp raisins
- 4-5 tbsp Kahlua
- 1.8 tbsp plain flour *
- 1/3 cup cocoa powder
- 1/4 avocado, mashed
- 1 tsp baking powder
- pinch of salt
- 6 tbsp semi-sweet chocolate chips *
- 2 eggs
- 1 tbsp granulated sugar
- 6 tbsp no sugar added syrup
- 7 tbsp plain nonfat yogurt *
Directions:
1) Place prunes and raisins in a small bowl. Pour Kahlua into the bowl until it is 2/3 full. Let soak overnight.
2) Preheat the oven to 325 F. Line cupcake tin with paper liners, or use silicon baking cups.
3) Separate the eggs and place the egg whites in the freezer while preparing the other ingredients. Beat egg yolks and set aside.
4) Sift the flour, cocoa powder, and baking soda together.
5) Place avocado, chocolate chips, and sugar in a large bowl, and sit over a hot water bath. Allow chocolate chips to melt completely. Add in beaten egg, stirring constantly as the mixture thickens.
6) Remove mixture from heat and allow to cool slightly. Pour into food processor.
7) Add prunes and raisins to the food processor. Pour in remaining Kahlua. Process until smooth and transfer to a large bowl.
8) Remove egg whites from freezer and beat until soft peaks form.
9) Incorporate meringue in four portions and combine until just mixed.
10) Spoon mixture into mini cupcake lines and bake for 45 - 50 minutes.
11) Allow to cool completely before removing from tin. Enjoy!
Makes 12 mini brownie cupcakes.
Notes
- To make this recipe vegan, opt for dairy-free chocolate chips and substitute a soy/almond yogurt for plain nonfat yogurt.
- To make this recipe gluten-free, substitute oat flour or almond flour for the plain flour.
- For a more kid-friendly alternative, soak the prunes in your preferred choice of tea (as in the original recipe) or simply soak them in water.
Nutrition:
(For each mini cupcake)
Calories: 106.9
Fat: 3.1 g
Saturated: 1.6 g
Cholestrol: 31.1 mg
Sodium: 67.1 mg
Potassium: 75.9 mg
Carbohydrates: 15.9 g
Fibre: 0.5 g
Sugars: 12.5 g
Protein: 1.7 g
---
Vitamin A: 1.6%
Vitamin D: 1.7%
Calcium: 3.8%
Ingredients
- 3 prunes
- 1 tbsp raisins
- 4-5 tbsp Kahlua
- 1.8 tbsp plain flour *
- 1/3 cup cocoa powder
- 1/4 avocado, mashed
- 1 tsp baking powder
- pinch of salt
- 6 tbsp semi-sweet chocolate chips *
- 2 eggs
- 1 tbsp granulated sugar
- 6 tbsp no sugar added syrup
- 7 tbsp plain nonfat yogurt *
Directions:
1) Place prunes and raisins in a small bowl. Pour Kahlua into the bowl until it is 2/3 full. Let soak overnight.
2) Preheat the oven to 325 F. Line cupcake tin with paper liners, or use silicon baking cups.
3) Separate the eggs and place the egg whites in the freezer while preparing the other ingredients. Beat egg yolks and set aside.
4) Sift the flour, cocoa powder, and baking soda together.
5) Place avocado, chocolate chips, and sugar in a large bowl, and sit over a hot water bath. Allow chocolate chips to melt completely. Add in beaten egg, stirring constantly as the mixture thickens.
6) Remove mixture from heat and allow to cool slightly. Pour into food processor.
7) Add prunes and raisins to the food processor. Pour in remaining Kahlua. Process until smooth and transfer to a large bowl.
8) Remove egg whites from freezer and beat until soft peaks form.
9) Incorporate meringue in four portions and combine until just mixed.
10) Spoon mixture into mini cupcake lines and bake for 45 - 50 minutes.
11) Allow to cool completely before removing from tin. Enjoy!
Makes 12 mini brownie cupcakes.
Notes
- To make this recipe vegan, opt for dairy-free chocolate chips and substitute a soy/almond yogurt for plain nonfat yogurt.
- To make this recipe gluten-free, substitute oat flour or almond flour for the plain flour.
- For a more kid-friendly alternative, soak the prunes in your preferred choice of tea (as in the original recipe) or simply soak them in water.
Nutrition:
(For each mini cupcake)
Calories: 106.9
Fat: 3.1 g
Saturated: 1.6 g
Cholestrol: 31.1 mg
Sodium: 67.1 mg
Potassium: 75.9 mg
Carbohydrates: 15.9 g
Fibre: 0.5 g
Sugars: 12.5 g
Protein: 1.7 g
---
Vitamin A: 1.6%
Vitamin D: 1.7%
Calcium: 3.8%
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