Ingredients
- Unsweetened Original Almondmilk Coconutmilk
- Shelf Stable Unsweetened Original Almondmilk Coconutmilk
- Cook Time
- 34 Minutes
- Difficulty
- Easy
3-Ingredient Cupcakes
- Cook Time:
- 45 Minutes
- Difficulty:
- Easy
- Serves Up To:
- 6 Servings
Nutrition Information
No nutritional info available at this time.
Ingredients
- 1 cup hazelnut chocolate spread
- 2 eggs
Directions
Preheat oven to 350 degrees.
Mix hazelnut chocolate spread, eggs, and flour until thoroughly combined. (If you’re using leftover hazelnut chocolate spread, you can mix it right in the container!)
Distribute cupcake batter evenly into lined cupcake pan. Bake for 25-30 minutes.
Let cool and enjoy!
Made With These Products
Recipes Straight to your Inbox
Sign up for the latest recipes and product updates
Related Recipes
Recipes
Coconut Cupcakes or Sheet Cake with Chai Frosting
Made with:
Vanilla Almond Cupcakes
Made with:
- Unsweetened Vanilla Almondmilk
- Shelf Stable Unsweetened Vanilla Almondmilk
- Cook Time
- 40 Minutes
- Difficulty
- Medium
Butter Cupcakes with Grapefruit Buttercream
Made with:
- Unsweetened Original Almondmilk
- Shelf Stable Unsweetened Original Almondmilk
- Cook Time
- 33 Minutes
- Difficulty
- Medium