Paleo Hazelnut Chocolate Cupcake Recipe

Posted on May 15, 2013 by Hannah Dorn | 0 Comments

Creamy dark chocolate frosting blends perfectly with the warm, nutty flavors of hazelnut.  Be careful with these... they won't last long!  Makes approximately 17-18 cupcakes.  

Hazelnut Chocolate Chip Cupcake Recipe

You will need:

Directions: Make Paleo Hazelnut Cake and Muffin Mix according to package instructions, combining wet ingredients before adding dry mix.  Stir in chopped dark chocolate, then spoon batter into individual cupcake papers.  Bake at 350 degrees for 20-25 minutes until cupcakes golden brown on top and an inserted toothpick comes out clean.   Remove from oven and let cool for 20 minutes on a wire rack.  Place in refrigerator for at least 30 minutes before frosting.

Paleo Chocolate Frosting Recipe

You will need a food processor or blender, and:

  • 2 cups solid coconut oil (not melted)
  • 1 cup honey
  • 1 cup cocoa powder
  • 1-2 tablespoons coconut milk

Preparation:  Chill hazelnut cupcakes or cupcakes in the refrigerator for at least 30 minutes before frosting.

Directions:  Combine first three ingredients and 1 tablespoon coconut milk in food processor and puree until smooth.  Add additional coconut milk if needed.  Frost chilled cake or cupcakes and serve immediately, or keep chilled in the fridge or freezer.  Frosting will melt in a warm room if not kept cool.

Top with chopped dark chocolate and hazelnuts.

Posted in baked, baking, cake, chocolate, coconut, cupcake, dark chocolate, decadent, delicious, dessert, frosting, hazelnut, honey, paleo, primal


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