Having dreamt about chocolate for countless nights in a row, and not wanting to break the health-week that my partner and I had promised ourselves, I began trying to think-up (once again) some yummy, but healthy chocolate treat-recipe. My experiment some weeks of using black beans for chocolate brownies was a success, but I did not have any black beans at hand.

On my way home last night, I passed by a cupcake shop and gazed inside. There was a decadently frosted chocolate cupcake sitting in the centre of the stand. On closer look, I realised that it was a chocolate cupcake frosted with a huge mass of peanut butter frosting on top. It looked seriously dangerous, and so I left immediately!

I had read some time ago about a recipe using silken tofu for cakes to replace eggs and butter, and was interesting in experimenting with this. Now was the time! So, I stopped off at my health-food-store, picked up a package of silken tofu, some peanut butter and made my way home to make a not-so-dangerous set of chocolate peanut butter cupcakes. This recipe contains no eggs, no dairy and no sugar-and trust me-you would not be able to tell!

This recipe is taken from Ania Catalano’s book: Baking with Agave Nectar, and I made just a few alterations. The recipe is simply a must try and will be a standard in my repertoire. It honestly looked as decadently delicious as those I saw in the cupcake shop-and I am sure tasted even better.