Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries

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    Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries

    Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries

    Can you even imagine a combination better than our high-protein Cocoa Hazelnut spread and chocolate covered strawberries? We couldn’t either, which is why we made this recipe for Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries to help you celebrate Valentine’s Day the sweetest way possible. Gluten Free. 

    Ingredients:
    Cupcakes
    ½ c gluten-free flour
    ½ c almond milk
    ¼ c Cocoa Hazelnut Spread
    1 zucchini, peeled and grated
    ⅓ c coconut sugar
    1 egg, large
    ⅓ c unsweetened cocao powder
    1 tsp baking soda
    1 tsp baking powder
    1 tsp vanilla
    Pinch salt

    Chocolate Covered Strawberries
    12 fresh strawberries
    ½ c chocolate chips
    1 tsp coconut oil

    Frosting
    ½ c light butter
    ½ c freeze dried raspberries
    1- 2 c powdered sugar

    Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries

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    Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries
    Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries
    Course Dessert
    Prep Time 20 minutes
    Cook Time 22 minutes
    Servings
    cupcakes
    Ingredients
    Cupcakes
    Chocolate Covered Strawberries
    Frosting
    Course Dessert
    Prep Time 20 minutes
    Cook Time 22 minutes
    Servings
    cupcakes
    Ingredients
    Cupcakes
    Chocolate Covered Strawberries
    Frosting
    Cocoa Hazelnut Cupcakes With Chocolate Covered Strawberries
    Instructions
    1. First start by preparing your chocolate covered strawberries. You can prep them up to 2 days in advance if needed. Wash and dry your strawberries and place them on baking sheet lined with parchment paper. In a microwave safe bowl, melt the chocolate and coconut oil together until smooth. Dip each strawberry into the chocolate and then return the strawberry to the baking sheet. Once all the strawberries are covered, place them in the fridge until ready to use.
    2. For the cupcakes, preheat oven to 350 F and place all ingredients into a food processor and blend until smooth. You will need to stop and scrape the sides as needed. Prepare a cupcake cake pan with liners and distribute the batter to make 12 cupcakes. Bake for 20-22 minutes.
    3. Once the cupcakes have cooled completely, prepare your frosting by blending the freeze dried raspberries until in powder form. Use a sifter to separate any large chunks or seeds. Place the powdered raspberries, butter and 1 cup of powdered sugar into a mixer and beat until fluffy. If frosting is not stable, add more powdered sugar until you reach your desired consistency (this will vary depending on the brand and type of light butter used).
    4. Place the frosting into a piping bag and frost cupcakes. Top with chocolate covered strawberries and freeze dried raspberry pieces.
    Recipe Notes

    Macros per Cupcake (1 out of 12)
    Calories: 212 | Fat: 9g | Carbs: 30g | Protein: 4g

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