Mozzarella Veggie Egg Bake
Serves: 2-4
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
5.0
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Recipe Preparation
- 3 Tbsp. Coconut Oil
- 100g 70% Chocolate, chopped
- 6 Tbsp. Milk (we used Coconut Milk)
- 3 Eggs
- 1 tsp. Vanilla Extract
- 1/2 + 2 Tbsp cup Sugar
- 1/2 cup Flour (we used a Gluten-Free blend)
- 1/4 cup Hazelnut Meal/Flour
- 2 Tbsp Cacao Powder
- 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 1/2 tsp. Finely Ground Coffee or Espresso Powder
- ¼ cup Mini Chocolate Chips
- ¼ cup Caramel Sauce (use your own or follow recipe below)
- 3 Tbsp. Chopped Hazelnuts
- Vanilla Frosting:
- 1/2 cup softened Butter
- 1 cup Powdered Sugar
- 1 tsp. Vanilla Extract
- 1 Tbsp. Milk (we used coconut milk)
- Pinch of Espresso Powder or Finely ground coffee (optional)
- Pinch of Salt
- Caramel:
- 1/2 Tbsp. Butter
- 1/4 cup Milk/Cream
- 2 Tbsp. Brown or Coconut Sugar
- 2 Tbsp. Maple Syrup
Step Description
1
In a large bowl, combine the sugar, flour, hazelnut meal, cacao powder, baking soda, baking powder, salt and ground coffee. If you don’t have hazelnut meal, you can blend hazelnuts together in a food processor or blender until a coarse flour forms.
2
Place the coconut oil and chocolate in a heat safe bowl. Microwave the chocolate for 20 seconds at a time until melted. Pour into the dry ingredients and mix. Add in milk and vanilla extract. Whisk in the eggs until a smooth batter forms. Fold in the chocolate chips.
3
Fill 12 regular-sized muffin tins about 2/3 of the way full. Bake at 325°F for 20 minutes, or until internal temperature reaches 193–195°F using your
ThermoPro TP15H
thermometer. Let rest and place muffins on a cooling rack.
4
While the cupcakes are cooling, prepare the frosting. Sift powdered sugar into the softened butter gradually, whisking. Add milk, vanilla, salt, and espresso powder (if using). Whisk until stiff. Add more powdered sugar if needed.
5
Scoop frosting into a piping bag and frost cupcakes as desired. Drizzle with caramel and sprinkle with chopped hazelnuts.
6
To make caramel: combine butter, milk, sugar, and syrup in a saucepan. Heat over medium-low, stirring until thick like runny honey. Let cool before drizzling.
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