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

STEP 1

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

STEP 2

In a mixing bowl, whisk together the flour, Earths Basket cacao powder, Earths Basket cacao nibs, coconut sugar, baking powder, baking soda, and salt.

STEP 3

In a separate bowl, combine the applesauce, almond milk, melted coconut oil, and vanilla extract. Mix well.

STEP 4

Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix.

STEP 5

Gently fold in the chopped hazelnuts and dark chocolate chips (if using).

STEP 6

Spoon the batter into the cupcake liners, filling them about 2/3 full.

STEP 7

Sprinkle some additional chopped hazelnuts on top of each cupcake for garnish.

STEP 8

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

STEP 9

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!