130 g raw hazelnuts, skins on
60 g buckwheat flour (see Tips)
40 g raw cacao powder (see Tips)
2 tsp baking powder (see Tips)
1⁄8 tsp stevia extract powder (optional)
70 g extra virgin olive oil
120 g pure maple syrup (see Tips)
80 g milk
100 g hazelnut chocolate spread (see Tips)
Chocolate avocado icing
1 ripe avocado, flesh only
90 g pure maple syrup (see Tips)
30 g raw cacao powder (see Tips)
80 g hazelnut chocolate spread (see Tips)
12-hole muffin tray
12 paper cases wire rack
Preheat oven to 160°C. Line a 12-hole mu n tray with paper cases and set aside.
Place hazelnuts into mixing bowl and mill 25 sec/speed 9 or until nearly ground.
Add buckwheat our, cacao powder, baking powder and stevia extract (optional) and mix 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add oil, syrup, eggs, milk and hazelnut chocolate spread and mix 10 sec/speed 5.
Scrape down sides of mixing bowl with spatula, and if needed mix 10 sec/speed 5, until well combined. Scrape down sides of mixing bowl with spatula.
Divide mixture between paper cases and bake for 15–17 minutes (160°C), until mostly cooked through, but still slightly fudgy in the centre. Allow to cool in tin for 10 minutes, then transfer onto a wire rack to cool completely. Clean and dry mixing bowl.
Chocolate avocado icing
Place avocado, syrup, cacao powder and hazelnut chocolate spread into mixing bowl and mix 20 sec/speed 3.
Scrape down sides of mixing bowl with spatula and mix 40 sec/speed 4 or until well combined and smooth. Spread icing onto cooled cupcakes before serving.
You can make your own buckwheat our in your Thermomix® from scratch. Place 250 g raw buckwheat groats into mixing bowl and mill 2 min/speed 10 to a ne consistency. Store the leftover our in a sealable container in your freezer or refrigerator to preserve its nutrient content and keep it fresh for longer.
If you don’t have any raw cacao on hand, you can use regular cocoa powder instead.
For gluten-free cupcakes, be sure to choose a gluten-free brand of baking powder. All remaining ingredients are gluten free.
If you would prefer a lower fructose option, you can replace the maple syrup with rice malt syrup.
You can also use activated or roasted hazelnuts instead of raw, if preferred.
You can use homemade Hazelnut chocolate spread for these cupcakes or store-bought. Homemade spread is the much healthier option, as commercial spreads tend to contain mainly sugar and vegetable oil. Store-bought spreads also tend to be much sweeter, so you’re unlikely to need the stevia in the cupcake mixture if you’re using one.