Hazelnut Chunky Choc Cupcakes

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Here is a special gluten, grain & dairy free cupcake that will impress at any social gathering.  Leftovers make an exciting lunchbox treat.

Hazelnut Chunky Choc Cupcakes
Here is a special gluten, grain & dairy free cupcake that will impress at any social gathering. Leftovers make an exciting lunchbox treat.
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Cupcake Ingredients
  1. 350g of Hazelnut Meal
  2. 1 cup of Arrowroot Flour
  3. 1 teas of baking soda
  4. 1 teas sea salt
  5. 1/2 cup of raw honey
  6. 4 eggs
  7. 1/2 cup of ghee or butter
  8. 2 cups of Loving Earth dark choc chips
Buttercream Icing Ingredients
  1. 1 cup of butter
  2. 1/2 cup of raw honey
  3. 2 teas vanilla
  4. 1/4 cup coconut flour
  5. 1/4 cup cacao
  6. 1/8 teas of sea salt
Cupcake Instructions
  1. Mix the hazelnut meal, arrowroot, soda and salt.
  2. In separate bowl whisk eggs with honey and ghee/butter
  3. Blend wet ingredient with the dry mix.
  4. Stir through choc chips.
  5. Spoon into cupcake holders and bake for approx 15 mins at 170c
Buttercream Icing Instructions
  1. Place all ingredients into thermo-mix and whip with butterfly at speed 4 until fluffy and creamy.
Notes
  1. You can use electric beaters for the buttercream Icing
Pinkfarm https://www.pinkfarm.com.au/