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Chocolate Hazelnut Cupcakes with Avocado Frosting

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

  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.
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