Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. For chocolate cupcakes:

  2. 1/2 cup sunflower seed flour

  3. 1/2 cup almond flour

  4. 1/2 teaspoon baking soda

  5. 1/4 cup raw cacao powder

  6. 1/2 cup almond milk or coconut milk

  7. 1 large egg, lightly beaten

  8. 2 Tbsps. coconut oil, melted

  9. 2 Tbsps. Coconut butter

  10. 2 Tbsps. agave nectar

  11. 1 Tbsp. pure vanilla extract

  12. For Nutella icing:

  13. 1/2 cup unsalted butter, softened

  14. 1 cup Nutella

  15. 3 cups confectioners' sugar, sifted

  16. 1 tsps. pure vanilla extract

  17. Pinch of fine grain sea salt

  18. 1/4 cup-

  19. 1/2 cup heavy cream

Instructions Jump to Ingredients ↑

  1. For chocolate cupcakes:

  2. Preheat oven to 350 degrees F and line 12 muffin tins with paper liner. Set aside.In a large bowl stir together the sunflower seed flour, almond flour, cacao and baking soda until well combined. Set aside.

  3. In a small bowl whisk together the almond milk, egg, coconut butter, coconut oil, agave nectar and vanilla until very well blended.

  4. Add the wet ingredients to the dry ingredients and stir to combine well. Do not over mix.

  5. Spoon the batter evenly into the prepared muffin cups and gently tap the pan on the counter to remove any air bubbles.

  6. Bake cupcakes in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

  7. Let the cupcakes cool in muffin tin for about 10 minutes and then transfer them to a wire rack and cool completely, about 2 hours, before icing with creamy Nutella icing. For Nutella icing:

  8. In a large bowl, beat together the butter and Nutella until light and fluffy, between 5-10 minutes.

  9. Add the icing sugar by 1/4 cup increments beating well after each addition and scraping down the sides of the bowl. You might not have to add all the sugar so taste the icing until it is sweet enough for your taste.

  10. Add the vanilla extract, salt and about half of the heavy cream. Beat until well incorporated.

  11. Add more cream until you have the consistency you want for the icing. Then beat the icing an additional 5 minutes on medium high speed until the icing is smooth.

  12. Either frost your cupcakes right away or store the frosting in the fridge for up to three days. If you do store it in the fridge take it out when you want to use it and let it come to room temperature before using it. You might have to beat it again for a couple minutes to make it easier to pipe.

  13. Make a small hole or hollow in the center of each cupcake with the end of a large decorating tip or apple corer to create a pocket for the frosting. Pipe icing generously onto each cupcake and decorate with design elements for the occasion.

Comments

882,796
Send feedback