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Louise's chocolate hazelnut cupcakes with avocado icing
Louise's chocolate hazelnut cupcakes with avocado icing
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in guilt-free chocolate goodness!
Ingredients:
  • 130g hazelnut meal
  • 60g buckwheat flour
  • 45g (5 tbsp) raw cacao or dark cocoa powder
  • 8.00 gm gluten-free baking powder
  • 1/8 tsp stevia extract powder (optional)
  • 100g gluten-free chocolate hazelnut spread, homemade or store-bought (see tips)
  • 80ml (1/3 cup) extra virgin olive oil or melted coconut oil
  • 80ml (1/3 cup) pure maple syrup
  • 80ml (1/3 cup) cow's milk or almond milk
  • 2 eggs
  • 1 ripe avocado, peeled, deseeded
  • 60ml (1/4 cup) pure maple syrup
  • 40g (1/3 cup) raw cacao or dark cocoa powder
  • 80g (1/4 cup) chocolate hazelnut spread
Instructions:
  • Preheat your oven to 180C/160C fan forced, then line twelve 80ml (1/3 cup) muffin pans with paper cases.
  • Combine all cupcake ingredients in a food processor and blend for 10 seconds. Scrape down the sides with a spatula, then blend for an additional 5-10 seconds until fully combined.
  • Spoon the mixture into the prepared cases. Bake for 17 minutes or until a skewer comes out with moist crumbs. Allow them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the icing by blending all the ingredients in a clean food processor until smooth and well mixed, scraping down the sides with a spatula as needed.
  • Use a small palette knife or spatula to smoothly ice the cooled cupcakes.

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