Chocolate Hazelnut Cupcakes

First off, I want to go ahead and confess that this recipe contains a “cheat.” Basically the cake portion is as healthy as I was willing to make it and not sacrifice any flavor. But the icing is actually store bought JIF brand Cheesecake Hazelnut Spread.

Guys, I bought the container of JIF in a moment of weakness but it made such a beautiful presentation on these cupcakes.

For the actual cake, the recipe I used was:

2 1/2 cups of sprouted whole wheat flour

1/2 of a cup of cacao powder
2 1/2 tsp baking powder
1/2 tsp sea salt
2/3 cups butter, softened
1 3/4 cups Organic Coconut Palm Sugar
1 1/2 tsp vanilla extract
Ener-G egg replacer to = 2 eggs
1 1/4 cups almond milk

1 packet of starbucks VIA instant coffee

Preheat oven to 350, bake for about 20 minutes and this makes 12 full sized cupcakes.

For the icing, well you already know it’s one container of JIF! But after your cupcakes have cooled, spread the icing on and top with whole toasted hazelnuts , chocolate curls an anything else you’d like in order to make a beautiful presentation!

If you wanted to make this icing healthier, you could mix COCONUT CREAM and a homemade chocolate hazelnut spread featured in this recipe:

https://www.bigheartlittlebelly.com/blog//naked-croissants-with-homemade-hazelnut-spread