Chocolate Hazelnut Cupcakes with Avocado Frosting

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Enjoy these rich, moist, decadent cupcakes that are loaded with delicious flavor. They satisfy everyone’s cupcake craving but are a much healthier treat and a great way to sneak in healthy fats from the nuts and avocado. If you’re heading to a party, bring this dessert and you can even try adding in shredded beets and zucchini to add in more nutrients.

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    • 2 flax eggs: 2 tbsp ground flax combined with 5 tbsp water or use 2 organic eggs (for non-vegan option)
    • 6 tbsp coconut oil, melted
    • 4-6 tbsp honey
    • 1 tsp vanilla extract
    • 1 cup (150 g) hazelnut meal
    • 1 ½ tsp baking powder
    • 6 tbsp cacao powder
    • 1 tsp cinnamon
    • pinch of sea salt

Frosting Ingredients:

  • 1 avocado, ripe
  • 2 tbsp cacao powder
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil, melted
  • cacao nibs, for garnishing cupcakes


  1. Preheat the oven to 425 F or 220 C.
  2. Combine the flax meal with the water and sit for 15mins then combine this with the remaining wet ingredients.
  3. Combine the dry ingredients. I sift the hazelnut meal to avoid lumps. Then combine wet and dry ingredients together. I use an electric hand blender.
  4. Spoon out mixture into a muffin tin lined with cupcake papers (approx. 12). Bake in the oven for 6 minutes on the set high heat then reduce temperature to 325 F or 160 C and continue to bake for another 20 minutes or until cooked through. You don’t want to overcook these muffins otherwise they will dry out.
  5. To make the frosting – all all ingredients into a blender and blend until smooth.
  6. Once cupcakes have cooked, allow to cool then add the frosting, sprinkle with cacao nibs and store in the fridge.


  • Hazelnut meal – interchange with any nut meal you desire such as brazil nuts, pecans or walnuts
  • Cacao – carob
  • Honey, Rice Malt – Maple syrup

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 1 hour

Servings: 12

  • Nutrition per serving:
  • Calories250
  • Fat20g
  • Saturated Fat10g
  • Cholesterol0mg
  • Sodium10mg
  • Carbohydrates16g
  • Fiber5g
  • Sugars8g
  • Protein 4g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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