Chocolate Hazelnut Cupcakes
Prep Time: 10-15 minutes | Cook Time: 18-20 minutes
1 cup whole wheat flour or almond flour for gluten-free option
1/4 cup Earths Basket Cacao Powder
1/4 cup Earths Basket Cacao Nibs
1/2 cup coconut sugar or other natural sweetener of your choice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
1/4 cup almond milk or any plant-based milk
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 cup chopped hazelnuts (plus extra for garnish)
Optional: dark chocolate chips for extra richness
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a mixing bowl, whisk together the flour, Earths Basket cacao powder, Earths Basket cacao nibs, coconut sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the applesauce, almond milk, melted coconut oil, and vanilla extract. Mix well.
Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix.
Gently fold in the chopped hazelnuts and dark chocolate chips (if using).
Spoon the batter into the cupcake liners, filling them about 2/3 full.
Sprinkle some additional chopped hazelnuts on top of each cupcake for garnish.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
These Chocolate Hazelnut Cupcakes made with Earths Basket cacao nibs and powder offer a healthier twist to the classic treat. The combination of whole wheat or almond flour, cacao powder and nibs, and natural sweeteners creates a rich and indulgent flavor while providing some nutritional benefits. Enjoy these cupcakes as a delightful dessert or a special treat for any occasion!
This recipe is made with
Certification applies to Organic and Vegan products only.