December 21st, 2024
Recipes
Chocolate-Hazelnut Stuffed Banana Cupcakes
Valentina P
- Difficulty
•
- Time 45" plus chill time
Inspired by a classic Italian candy, and reimagined as a delicious natural cupcake. Soft banana-hazelnut cupcakes are topped with a smooth chocolate-hazelnut frosting and then finished off with crushed hazelnuts. But don't forget the best part - the surprise creamy chocolate and crunchy hazelnut center. Make no mistake, these grain-free, low-carb, oil-free cupcakes are decadent in the best way possible.
How To MakeDiet Type: Plant-based
Shopping List
-
Cupcake
- 2 ripe bananas (small to medium size)
- 1 cup all-purpose flour (we use gluten-free blend)
- 1/2 cup chocolate-hazelnut spread, refrigerated (we use this one, Note 1)
- 1/2 cup skinned hazelnuts
- 6 tablespoons coconut sugar
- 1/4 cup non-dairy milk
- 2 tablespoons smooth hazelnut or almond butter
- 1 1/2 tablespoons coconut oil, melted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon apple cider vinegar or lemon juice
- pinch of salt Frosting
- 3/4 cup chocolate-hazelnut spread (we use this one)
Instructions
- Step 1: Preheat the oven to 350°F. Set aside 10 whole skinned hazelnuts. We will place one of these hazelnuts inside each of your cupcakes. Chop the remaining hazelnuts into small pieces.
- Step 2: Mix all cupcake ingredients until just combined in a food processor or mixing bowl. Avoid over-blending the batter. If using a mixing bowl, mash the bananas very well before using.
- Step 3: Pour half of the batter into the lined muffin tins, or skip the liners and use a silicon muffin tin. Reserve the remaining half of batter.
- Step 4: Scoop out ~2 teaspoons of refrigerated chocolate-hazelnut spread. It should be firm (if it's not, see the notes below). Flatten the firm spread in your hand and place 1 whole hazelnut in the center. Use your hands to roll the spread into a ball shape, with the hazelnut in the center (see reference images above). Place the ball in the center of one of the half-filled cupcakes. Repeat this process with all remaining cupcakes. Try to move quickly here, as the chocolate gets harder to work with as it melts. Yes, your hands will get messy, it's part of the fun.
- Step 5: Once the cupcakes each have their chocolate-hazelnut center, pour the remaining batter equally on top of each.
- Step 6: Bake for 25 to 30 minutes, or until set. After baking, place the cupcakes on a wire baking rack to cool fully.
- Step 7: Once the cupcakes have fully cooled, dollop a thin layer of the remaining chocolate-hazelnut spread evenly over each cupcake. Sprinkle crushed hazelnuts on top.
- Serve: Store the finished cupcakes in the fridge. Enjoy.
Recipe Notes
Note 1: Most chocolate-hazelnut spreads will harden a bit when stored in the fridge. If yours does not, scoop out slightly less than 1 tablespoon mounds for each of your cupcakes (so if you're preparing 10 cupcakes, scoop out 10 small spoonfuls). Place them on a piece of parchment paper, with space in between so they do not touch. Place the sheet in the freezer to firm up for 10 minutes or more.
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Nutrition
Inspired by a classic Italian candy, and reimagined as a delicious natural cupcake. Soft banana-hazelnut cupcakes are topped with a smooth chocolate-hazelnut frosting and then finished off with crushed hazelnuts. But don't forget the best part: the surprise chocolate and crunchy hazelnut center. Make no mistake, these grain-free, low-carb, oil-free cupcakes are decadent in the best way possible.
How To MakeDiet Type: Paleo
Shopping List
-
Cupcake
- 1 cup hazelnut butter (Note 1)
- 2 small ripe bananas
- 2 eggs
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/2 cup skinned hazelnuts
- 1/2 cup natural chocolate-hazelnut spread, refrigerated (Note 2) Frosting
- 1/2 cup natural chocolate-hazelnut spread
Instructions
- Step 1: Preheat the oven to 400°F. Set aside 12 whole skinned hazelnuts. We will place one of these hazelnuts inside each of your cupcakes. Chop the remaining hazelnuts into small pieces.
- Step 2: Blend the hazelnut butter, banana, baking soda, and vinegar in a food processor until completely blended. Add the eggs and blend until just combined, take care not to over-blend.
- Step 3: Pour half of the batter into the lined muffin tins, or skip the liners and use a silicon muffin tin. Reserve the remaining half of batter.
- Step 4: Scoop out ~2 teaspoons of refrigerated chocolate-hazelnut spread. It should be firm (if it's not, see the notes below). Flatten the firm spread in your hand and place 1 whole hazelnut in the center. Use your hands to roll the spread into a ball shape, with the hazelnut in the center (see reference images above). Place the ball in the center of one of the half-filled cupcakes. Repeat this process with all remaining cupcakes. Try to move quickly here, as the chocolate gets harder to work with as it melts. Yes, your hands will get messy, it's part of the fun.
- Step 5: Once the cupcakes each have their chocolate-hazelnut center, pour the remaining batter equally on top of each.
- Step 6: Bake at 400°F for 10 to 12 minutes, or until set. Remove from the oven and place on a cooling rack. They will sink as they cool, but any dip will act as a container for the frosting to come.
- Step 7: Once the cupcakes have fully cooled, dollop a thin layer of the remaining chocolate-hazelnut spread evenly over each cupcake. Sprinkle crushed hazelnuts on top.
- Serve: Store the finished cupcakes in the fridge. Enjoy.
Recipe Notes
Note 1: Can't find hazelnut butter? Try a mixed nut butter or simple almond butter as a substitute. If using sunflower butter, keep in mind that it will turn the cupcakes green due to the natural chlorophyll reacting with baking soda. Note 2: Most chocolate-hazelnut spreads will harden when stored in the fridge. If yours does not, scoop out slightly less than 1 tablespoon mounds for each of your cupcakes (so if you're preparing 12 cupcakes, scoop out 12 small spoonfuls). Place them on a piece of parchment paper, with space in between so they do not touch. Place the sheet in the freezer to firm up for 10 minutes or more.
Nutrition
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Chocolate-Hazelnut Stuffed Banana Cupcakes
PT45M 2 ripe bananas (small to medium size) 1 cup all-purpose flour (we use gluten-free blend) 1/2 cup chocolate-hazelnut spread, refrigerated (we use this one, Note 1) 1/2 cup skinned hazelnuts 6 tablespoons coconut sugar 1/4 cup non-dairy milk 2 tablespoons smooth hazelnut or almond butter 1 1/2 tablespoons coconut oil, melted 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon apple cider vinegar or lemon juice pinch of salt 3/4 cup chocolate-hazelnut spread (we use this one) Gluten Free Paleo Vegan 12 Servings
Ingredients:
