Ingredients for 12-15 pieces:

For the cupcakes:

300 g einkorn flour

50 g dark unrefined sugar

20 g cocoa

4 tbsp crushed flaxseed

2 tbsp apple vinegar

1 tsp baking soda

1 tsp cinnamon powder

500 ml of water

For the filling:

2 large bananas

1/2 avocado

50 g cocoa mass

1 tbsp honey

1 tbsp coconut oil

How to make:

  1. Soak the flaxseed in 150 ml of water, stir and leave for a few minutes.
  2. Mix the flour with the cocoa, cinnamon and sugar in a bowl, then add the soaked flaxseed and stir again.
  3. Quench the baking soda with the vinegar, add to the mixture and stir.
  4. Add 350 ml of water and mix, if possible with a mixer.
  5. Distribute this mixture on silicone molds with a filling hole. /If you use ordinary forms, cover them with paper cupcake molds so that the dough does not stick./
  6. Bake in a preheated oven at 180°C for 20-25 minutes.
  7. Melt the cocoa mass with the coconut oil in a low heat water bath and then grind them together with the other cream ingredients.
  8. Put the resulting cream in the refrigerator to harden a bit.
  9. Once the cupcakes are baked, cool them and fill them with cream. If the cupcakes do not have a hole in the middle, cut a hole with a knife and fill it with cream. You can sprinkle with crushed hazelnuts or something else.

The recipe is from Desi Dobreva’s book “Personal & Tasty”.


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