Louise chocolate hazelnut cupcakes with avocado icing

Recipes / Desserts

You can still get that chocolate hit, without all the sugar and fat!

Recipe «Louise chocolate hazelnut cupcakes with avocado icing» presented in category Recipes / Desserts, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 130g hazelnut meal, 60g buckwheat flour, 45g raw cacao or dark cocoa powder, 2 tsp gluten-free baking powder, 1/8 teaspoon stevia extract powder , 100g gluten-free chocolate hazelnut spread, homemade or store-bought, 80ml extra virgin olive oil or melted coconut oil, 80ml pure maple syrup , 80ml cow's milk or almond milk, 2 eggs, 1 ripe avocado, peeled, deseeded, 60ml pure maple syrup, 40g raw cacao or dark cocoa powder, 80g chocolate hazelnut spread.

Ingredients:

  • 130g hazelnut meal 
  • 60g buckwheat flour 
  • 45g raw cacao or dark cocoa powder 
  • 2 tsp gluten-free baking powder 
  • 1/8 teaspoon stevia extract powder 
  • 100g gluten-free chocolate hazelnut spread, homemade or store-bought 
  • 80ml extra virgin olive oil or melted coconut oil 
  • 80ml pure maple syrup 
  • 80ml cow's milk or almond milk 
  • 2 eggs 
  • 1 ripe avocado, peeled, deseeded 
  • 60ml pure maple syrup 
  • 40g raw cacao or dark cocoa powder 
  • 80g chocolate hazelnut spread 

Instructions

  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.