Pre-heat the oven to 350F. Line a muffin tin with baking cups.
Make flax egg. Mix flax seeds with water and let them sit for about 10 minutes while you gather all of the other ingredients together.
Mix almond flour, arrowroot flour, baking powder, salt, and baking soda together in a bowl. Set aside.
Whisk almond butter with maple syrup, coconut milk, vanilla, and flax egg.
Add flour mixture to the wet mixture.
Add hazelnuts, mix to combine.
Spoon onto muffin cups.
Bake for 10-15 minutes until you insert a toothpick in the center and it comes off clean.
Hazelnut Frosting
Place all ingredients in a food processor. Process for a couple of minutes until completely smooth.
Hazelnut Truffles
Heat coconut milk in a pan or in the microwave until almost comes to a boil.
Pour over chocolate. Let it sit for a second. Stir with a spatula until completely melted.
Add coconut oil and maple syrup. Stir until melted and incorporated together.
Once you add the maple syrup, chocolate might separate. That’s why we add the coconut oil to help stabilize the chocolate. If your chocolate is not coming back together, just add a bit more coconut oil until it does.
Let it rest in the fridge for a couple hours until set.
Use a cookie scoop, or a spoon to grab pieces of the chocolate. Roll them into balls, place a hazelnut in the middle while rolling, if you desire.
Then coat chocolate in chopped hazelnuts.
Keep refrigerated.
To assemble
Place frosting in a piping bag. Pipe on top of cupcakes. Place a truffle on top.
Storage
Cupcakes will keep for up to 4 days in the fridge, covered.
Notes
Notes To roast your hazelnuts, simply place them in a sheet pan and bake in the pre-heated 400F for 6-8 minutes. Rub hazelnuts with paper towels, or just a towel, to remove skins. They should come off pretty easily.