AllPurpose Flour: 1 cup
Cocoa Powder: unsweetened: 2-4 tbsp (I used 2)
Sugar: 1 cup (I used only 3/4 cup)
Baking Powder: 1/2 tsp
Salt: 1/2 tsp
Mango Puree: 1/2 cup
(Can also use Veg Oil)
Water: 1/2 cup
Mango Cashew Paste: few tbsps
Blended together finely hopped mango pieces and handful of cashew soaked in warm water to obtain a paste.This is completely optional
In a big bowl,whisk together flour,baking powder,cocoa,sugar and salt.Add in mango puree to the flour mix and then add half cup of water.Whisk into a well blended. Do not over beat it.
Pour a spoonful of batter into each of the muffin cups,spoon the mango cashew paste over this batter and if posssible thinly and gently spread this over the cake batter,without mixing together.Then,add spoonfuls of the cake batter till the muffin cup is three quarters full.You can also alternate the layers as well.If not interested you can avoid the filling layer as well.
It looks like..
Alternately you can use a petit loaf tin and bake for 20+ minutes.You can spread choco chips on top if interested.Also instead of cocoa melted chocolate can also be use,but for making lowfat/vegan brownies,cocoa powder is preferred. The sugar used in the original recipe is 1 cup (I halved the recipe which can be found here).I reduced the sugar to 3/4 cup as I used very sweet Badami mangoes.I also reduced the cocoa powder to 2 tbsp rather than the required 6 tbsp as I did not want the bitter cocoa aftertaste in them.
The cupcakes are on their way to Madhuram's Lowfat Baking Event along with Soya Dates Cookies.The cupcakes since mango based are also visiting Srivalli's Mango Mela where amazing mango dishes can be seen.