Chocolate and Hazelnut Cupcakes

Nutella has to be one of my absolute favourite things and one of the few things I genuinely miss. These cupcakes more than make up for not being able to eat it though- the icing is so so chocolatey and creamy and the cake is perfectly moist!!!

I’d love to see your photos if you make these yourselves #liviaskitchen

Makes 12

ingredients

Cupcakes

  • 170g Hazelnut Butter
  • 40g Cacao Powder
  • 200g Ground Almonds
  • 35g Buckwheat Flour
  • 180ml Almond Milk
  • 130ml Maple Syrup
  • Pinch of salt

Frosting

  • 135g Medjool Dates
  • 100g Hazelnut Butter
  • 125g Coconut Yoghurt (I use Coyo)
  • 25g (4 tbsp) Cacao Powder
  • 2 tbsp Maple Syrup
time
Clock
45 minutes
prep:
10 minutes
cook:
20 minutes + 15 minutes to cool
level
2
Easy
method
  • 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.

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