I'm not going to lie to you. This recipe was picked because it seemed wasteful to throw out the leftover peanut butter frosting from the coke cupcakes. But it also sounded delicious and that's good enough for me.
These cupcakes are almost entirely chocolate, and contain no raising agent, so they are dense and sticky. They crack beautifully on top and I think are yummy enough and pretty enough to serve on their own. I thought the frosting was good, but a bit weird since the cake contains toasted walnuts and the icing has peanut - the two flavours are surprisingly different. M says he likes these ones better than the coke cupcakes based purely on the icing: he doesn't get the salt thing with the peanut butter.
I'm glad I made some of these in miniature size - they're pretty rich, and I wouldn't want to give the kids a big one. But the peanut butter frosting balanced out the sweetness of the brownie so, as an adult, it was easy to eat a whole grown-up sized one. They are tasty without the icing - the gooey centre is yummy, and somehow all the chopped walnuts seem to end up there.
What I liked the most was that when I forgot that a batch was in the oven (only for about 4 extra minutes, but when baking time is only about 15, that's a lot), they weren't over cooked - the nice chewy bit around the edges was a bit thicker, but the centre was still soft and moist.. and the middle bit sunk a bit too, so it could hold a bit more icing - often a winner in my books.
Really, it is just a chocolate brownie baked into a cupcake shape. But you know what? That's OK with me. I'd have them with or without the icing, and it might be my new go-to brownie recipe.
Credit where credit's due: the recipe for the brownie cupcake is from
http://www.epicurious.com/, and the frosting as per the coke cupcake post.
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