Vegan Hazelnut Crunch Cupcakes

the healthy flavor explosion

Vegan Hazelnut Crunch Cupcakes
Goal muscle_definition
Total time 45 mins
Difficulty Easy
Nutritional value (per portion)
kcal 204
Protein 5 g
Fat 12 g
CARBOHYDRATES 16 g
Ingredients …

12 Persons

You will need

1.
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
Flavour Kick Chocolate
Flavour Kick Chocolate
All of the taste. None of the unnecessary calories.
4.3/5
9.9900
120g
()
300 g unsweetened oat milk
250 g unsweetened applesauce
60 g chocolate chips

2.
For the frosting:
2 cans Full-fat coconut milk
2 tsp Flavour Kick Chocolate
Flavour Kick Chocolate
Flavour Kick Chocolate
All of the taste. None of the unnecessary calories.
4.3/5
9.9900
120g
()

3.
For the topping:
2 Vegan Protein Bar Extra Layered Hazelnut Crunch
Vegan Protein Bar Extra Layered Hazelnut Crunch
Vegan Protein Bar Extra Layered Hazelnut Crunch
A truly indulgent vegan treat
4.5/5
£2.79
45 g
(£6.20/100g)

Vegan Hazelnut Crunch Cupcakes

the healthy flavor explosion

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
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.

Preparation

  • 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.
  • Preheat the oven to 180° C.
  • Put the oatmeal into a blender or food processor and blend into a flour.
  • Put the oat flour, ground hazelnuts, cocoa powder, baking powder, and Flavor Kick to a large bowl and mix well.
  • Add the oat milk and applesauce. Mix into a batter. Fold in the chocolate chips.
  • Pour the batter into 12 muffin cups. Fill each cup only 2/3 full.
  • Bake the chocolate cupcakes for 30 minutes.
  • 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.
  • Add the Flavor Kick. Blend the frosting with a mixer or a hand blender for 1-2 minutes, until it's smooth and firm.
  • 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.
  • Enjoy!
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