| | Louise's chocolate hazelnut cupcakes with avocado icing
Louise's chocolate hazelnut cupcakes with avocado icing
09 January 2020
Louise's chocolate hazelnut cupcakes with avocado icing 4.3-5 9
  • Calories: 1364 kj
  • Fat: 23g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C/160C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.
  2. Place all of the cupcake ingredients in a food processor. Process for 10 seconds. Scrape down the sides with a spatula and process for a further 5-10 seconds or until combined.
  3. Divide mixture among the prepared cases. Bake for 17 minutes or until just cooked through and a skewer inserted into the centre comes out with moist crumbs clinging. Set aside in the pan for 10 minutes to cool slightly. Transfer to a wire rack to cool completely.
  4. For the icing, process all the ingredients in a clean food processor, scraping down the sides with a spatula if necessary, until smooth and combined.
  5. Use a small palette knife or spatula to spread the icing onto the cooled cupcakes.
Time for preparing:
20 min.
Servings:
12

Ingredients:

  • 130g hazelnut meal
  • 60g buckwheat flour
  • 45g (5 tablespoons) raw cacao or dark cocoa powder
  • 2 teaspoons gluten-free baking powder
  • 1/8 teaspoon 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
  • Choc-hazelnut icing
  • 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
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