Chocolate Hazelnut Cupcakes
Ingredients
Cupcake Ingredients
-
1 ¾
cups
hazelnut flour
-
½
cup
arrowroot flour
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
¼
cup
honey
-
2
large
eggs
-
¼
cup
palm shortening or ghee
-
1
cup
dairy-free 80% dark chocolate
Frosting Ingredients
-
½
cup
palm shortening
-
½
cup
ghee
-
½
cup
honey
-
2
teaspoons
vanilla extract
-
¼
cup
coconut flour
-
¼
cup
raw cacao powder
-
⅛
teaspoon
sea salt
-
to taste
vanilla liquid stevia
Instructions
- Preheat the oven to 350°F and line muffin pans with 8 paper cups.
- In a bowl, whisk together the dry ingredients.
- In another bowl, mix the wet ingredients using a handheld mixer.
- Combine the dry ingredients with the wet ingredients using the mixer.
- Fold in the chopped chocolate.
- Scoop the batter into the paper cups, leaving about ½ inch of space at the top.
- Bake for about 22 minutes or until the tops are slightly golden.
- For the frosting, mix all frosting ingredients together until smooth.
- Pipe the frosting onto the cooled cupcakes using a piping tip.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
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