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.

Ingredients

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

Directions

Preheat the oven to 425 F or 220 C.
Combine the flax meal with the water and sit for 15mins then combine this with the remaining wet ingredients.
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.
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.
To make the frosting – all all ingredients into a blender and blend until smooth.
Once cupcakes have cooked, allow to cool then add the frosting, sprinkle with cacao nibs and store in the fridge.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 12

Serving Size: 1

Substitutions

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

Calories: 250

Fat: 20g

Trans Fat: 10g

Cholesterol: 0mg

Sodium: 10mg

Carbohydrates: 16g

Fiber: 5g

Sugars: 8g

Protein: 4g