Paleo Chocolate Hazelnut Cupcakes from the Spunky Coconut

By svarjan

Ingredients

• Dry Ingredients:
• 1 3/4 cups hazelnut flour (Bob’s Red Mill)
• 1/2 cup arrowroot flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Wet Ingredients:
• 1/4 cup honey
• 2 large eggs
• 1/4 cup palm shortening or ghee, at room temperature
• Fold in:
• 1 cup dairy-free 80% dark chocolate chocolate, chopped
• Chocolate Icing:
• 1/2 cup palm shortening (I buy in bulk from Tropical Traditions. A small tub is on iHerb)
• 1/2 cup ghee, at room temperature
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1/4 cup coconut flour, sifted
• 1/4 cup raw cacao powder, sifted
• 1/8 teaspoon sea salt
• vanilla liquid stevia, to taste

Details

Servings 1
Adapted from thespunkycoconut.com

Preparation

Step 1

1. Set the oven to 350F, and line the muffin pans with 8 paper cups. Set aside.
2. In a mixing bowl combine the dry ingredients with a whisk.
3. In a separate mixing bowl combine the wet ingredients with a handheld mixer.
4. Add the dry ingredients to the wet and combine with a handheld mixer.
5. Fold in the chocolate.
6. Use a large (1/3 cup) ice cream scoop with a lever to transfer the batter to the paper cups. OR use a spoon and fill the cups so that there is about 1/2 inch of room at the top.
7. Bake for about 22 minutes, or until the tops are slightly golden.

Makes about 8.


Buttercream:
1. Mix together all of the frosting ingredients.
2. Pipe the frosting onto the cooled cupcakes using a #1M Open Star Tip.