Wednesday, 5 May 2010
Hazelnut Chocolate Cupcakes
1 Cup Whole Wheat Flour
0.5 Cup Toasted Hazelnut Meal (see note below)
1/3 Cup Cocoa Powder
1/2 tsp Baking Soda
Pinch of Salt
3/4 Cup Sugar
1 Cup Brewed Coffee (1 cup warm water + 1tbsp instant coffee)
1/2 Cup Canola Oil
2 tsp Vanilla Extract
2 tbsp Cider Vinegar
Preheat oven for 375F.
Line the mini muffin pan with paper cupcake liners.
Mix flour, sugar, cocoa powder, hazelnut meal, baking soda, salt. Make sure everything is mixed well.
Now add oil, brewed coffee, vanilla extract together. Mix well using food processor or whisk.
Add the mixed dry ingredients to the mixed oil-coffee mixture in two batches. Make sure everything is mixed well.
Add vinegar and mix quickly. Avoid over beating.
Fill the cupcake liners. Bake for 12-15 minutes or until the toothpick inserted in the middle comes out clean.
It makes around 30 mini cupcakes or about 12-15 normal sized cupcakes.
Note - Layer 1/2 cup raw hazelnuts on a cookie sheet and keep it in the oven for 15 minutes at 250F. Turn it in 7-8 minutes. Cool it for few minutes and pulse it in grinder to make hazelnut meal.
You can use almond, walnuts instead of hazelnuts.
If you do not want to use coffee, just use plain water.