Healthy Hazelnut and Coconut Cupcakes with Hazelnut Fudge Frosting: Gluten-Free, Vegan, Dairy-Free, Egg-Free, Corn-Free, Refined Sugar-Free!
Makes 12 Small Cupcakes
Ingredients:
Cupcakes –
- 1 ½ cups (150g) hazelnut meal / ground hazelnuts (can use almond meal if you like!)
- ¼ cup (21 g) unsweetened cocoa powder or cacao powder
- 1 teaspoon gluten free baking powder (recipe here)
- 2 tablespoons chia seeds (or 2 eggs if not vegan)
- 1 teaspoon vanilla extract
- 60 ml (1/4 cup) coconut oil
- 60 ml milk (¼ cup) coconut milk (or your choice of dairy, almond or soy)
- 2 tablespoons maple syrup or rice malt syrup (or honey if not vegan)
Hazelnut Icing:
- 1/2 cup hazelnut butter
- 2 tablespoons softened coconut oil
- 2 tablespoons maple syrup or rice malt syrup (or honey if not vegan)
- 1/4 cup raw cocao powder or cocoa powder
- 1/8-1/4 cup unsweetened coconut milk
- Shredded coconut as desired for topping
Method:
- Add chia seeds to 6 tablespoons of water, set aside for 15 minutes or until gel like.
- Pre-heat over to 160C fanforced or 180C no fan and line pan with 12 small cupcake cases.
- Combine hazelnut meal, cocoa powder and baking powder.
- Add the soaked chia seeds, coconut oil, milk and sweetener in a seperate bowl.
- Create a well in your dry ingredients and pour the liquids in the middle. Lightly mix until combined. Spoon into tin/cupcake cases..
- Bake for 25 minutes until puffed and cooked through.
- Allow to cool for 10 minutes in the pan.
For the frosting:
- Combine all the ingredients and blend. Add more milk if needed. Spread on cupcakes and sprinkle with coconut. If you have extra you can use it as a dipping for strawberries or other fruit! Just warm it up a bit to make it softer, yum yum 🙂
you had me at ‘hazelnut’…. ❤