Vegan Hazelnut Crunch Cupcakes

Name: Vegan Hazelnut Crunch Cupcakes
Total time: 45 min
Ingredients: oatmeal (gluten-free if you want); ground hazelnuts; unsweetened cocoa powder; baking powder; Flavour Kick Chocolate; unsweetened oat milk; unsweetened applesauce; chocolate chips; Full-fat coconut milk; Flavour Kick Chocolate

the healthy flavor explosion

45 min

By Candy Lexa
February 5, 2021

Why trust us?

Our new Extra Layered Vegan Protein Bar is truly a stunner. Let it reveal its deepest layers to you: a true friend for when you’re out and about and need a quick snack – or let it show you a surprising new side on these cupcakes! Let us show you how to bake these moist chocolate-hazelnut morsels, and whip up the quickest, most delicious frosting for them. It’s like magic.

Ingredients

12 Persons

For the cupcakes:

200 g

oatmeal (gluten-free if you want)
50 g

ground hazelnuts
5 tbsp

unsweetened cocoa powder
2 tsp

baking powder
5 tsp

Flavour Kick Chocolate
300 g

unsweetened oat milk
250 g

unsweetened applesauce
60 g

chocolate chips

For the frosting:

2 cans

Full-fat coconut milk
2 tsp

Flavour Kick Chocolate

For the topping:

2

Vegan Protein Bar Extra Layered Hazelnut Crunch

Preparation

1

Put the cans of coconut milk upside down in the fridge overnight. If you’ve missed this step, pop them into the freezer upside down for 30 minutes.
2

Preheat the oven to 180° C.
3

Put the oatmeal into a blender or food processor and blend into a flour.
4

Put the oat flour, ground hazelnuts, cocoa powder, baking powder, and Flavor Kick to a large bowl and mix well.
5

Add the oat milk and applesauce. Mix into a batter. Fold in the chocolate chips.
6

Pour the batter into 12 muffin cups. Fill each cup only 2/3 full.
7

Bake the chocolate cupcakes for 30 minutes.
8

Remove the coconut milk from the fridge or freezer. Turn right-way round again and open the can. Now the coconut cream on top will be solid. Take only the solid part, and put it in a bow. Keep the leftover liquid for smoothies or other delicious uses.
9

Add the Flavor Kick. Blend the frosting with a mixer or a hand blender for 1-2 minutes, until it’s smooth and firm.
10

Use a piping bag to put the frosting on top of the cupcakes once they have cooled. Chop the protein bars into small pieces and garnish the cupcakes with them.
1

Enjoy!