Chocolate Orange Hazelnut Cupcakes

Makes 8

 

Ingredients:

 

Cake:

 

3/4 cup organic whole wheat pastry flour

2 Tbsp cacao powder or unsweetened cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

1/2 cup maple sugar

1/2 cup full-fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature

1/4 cup Rawmio Chocolate Hazelnut Spread (or hazelnut butter)

1/4 cup orange juice plus 1 Tbsp orange zest

1 Tbsp cider vinegar

 

 

Frosting:

 

1 cup canned full-fat coconut milk

1/4 cup Rawmio Chocolate Hazelnut Spread

or 1/4 cup hazelnut butter mixed with 1 Tbsp cacao powder and 2 tsp maple syrup)

2 Tbsp maple syrup

1 Tbsp orange zest

1 Tbsp orange juice

1/8 tsp sea salt

1/4 cup plus 2 Tbsp melted Dastony Coconut Butter (not coconut oil), warmed to liquid

 

 

Garnish:

 

Rawmio Orange Chocolate Hearts

 

 

Instructions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Grease eight muffin pans or use paper liners.

 

In a large bowl, thoroughly mix flour, sugar, baking soda, sea salt, and cacao powder.

In a small bowl, whisk together the coconut milk, Rawmio chocolate hazelnut spread, orange juice, and zest. Then, whisk into the flour mixture until thoroughly combined.

Stir the batter with the cider vinegar.

Spoon the cake mixture into the lined pans.

Put in the oven and bake for 17 to 20 minutes, or until a tester inserted in the centre comes out clean with only a few moist crumbs attached.

Take it out of the oven and allow it to cool fully.

All of the ingredients for the frosting should be combined in a high-speed blender and blended until very smooth.  Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may require up to 45 minutes, depending on the temperature.  When it's ready, refrigerate until the right time to frost.

When the cupcakes are ready to be assembled, put the frosting in a pastry bag and pipe it over them.

Add several Rawmio chocolate hearts as a garnish.

Have fun! If you have any leftover cupcakes, refrigerate them.

Cupcakes can be kept for up to a week in the refrigerator when covered.

 

Observations:

 

You can substitute either coconut sugar or regular granulated sugar for the maple sugar in this recipe.

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