Chocolate and Hazelnut Cupcakes
Prep: 10 minutes
Cook: 20 minutes + 15 minutes to cool
Total: 45 minutes
- 170g Hazelnut Butter,40g Cacao Powder,200g Ground Almonds,35g Buckwheat Flour,180ml Almond Milk,130ml Maple Syrup,Pinch of salt
- 135g Medjool Dates,100g Hazelnut Butter,125g Coconut Yoghurt (I use Coyo),25g (4 tbsp) Cacao Powder,2 tbsp Maple Syrup
Preheat the oven to 180 degrees celsius and line a cupcake tin with cupcake cases.
Mix all of the cupcake ingredients together.
Spoon into the cases and bake for 20 minutes.
Remove from the oven and leave to cool.
Whilst the cupcakes are baking, blend the dates in a food processor until relatively smooth.
Add all the other ingredients and blend until you have a completely smooth frosting.
Spread onto the cooled cakes.