Hazelnut chocolate cupcakes

Hazelnut and chocolate are definitely one of my favourite combinations. Probably because it takes me back to that nostalgic time when on a Friday night I used to stay over at my grandparents house after Shabbat dinner. In the morning it wasn’t the usual choice of weetabix or bran flakes for breakfast, anything was on offer. So Nutella on toast it usually was (or if they’d run out of Nutella my grandma would melt Dairy Milk and use that instead!) and the fact that it was our little secret made it even more delicious.

To this day I’m still a sucker for anything hazelnut chocolate flavour, and these cupcakes are certainly no exception. They’re fluffy, Rich and oh so chocolatey with a super creamy frosting that is literally the icing on the cake. Heaven in every bite.


For the cupcakes

  • 1 cup dates
  • 3/4 cup cacao powder
  • 1 cup hazelnuts
  • 3/4 cup hazelnut milk
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil
  • 1/2 a ripe avocado
  • 2 tbsp chia seeds
  • For the frosting
    • 1/2 a ripe avocado
      2 tbsp coconut oil
      1/3 cup cacao powder
      1/3 cup hazelnuts
      1/3 cup hazelnut milk
      1/2 cup dates
  • To make the cupcakes, pop the ingredients in a food processor and whizz until they form a smooth thick mixture. Spoon into cupcakes cases and bake at 180C for 20 minutes, then leave to cool before you make the frosting.
  • For the frosting, pop all the ingredients except the avocado in a high speed blender or food processor for around a minute until smooth, then add in the avocado and blend for another 20 seconds or so (adding the avocado too early can make the mixture too oily). Pipe or spoon the mixture onto the cupcakes, then gobble them all up (if you’re like me) or store in an airtight container in the fridge for upto 3 days or freezer for upto 2 months.
  • Love, Mrs H xx
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