Eggnog Cupcakes

Ingredients

• 2 Eggs
• 100 g raw cane sugar
• 50 ml coconut oil
• 150 ml eggnog
• 300 g spelt whole wheat flour
• 2 tsp Baking powder
• 2 tbsp cocoa powder
• 1 pinch salt
• 50 g dark chocolate
• 250 g cream cheese
• 2.5 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   In a large bowl beat the eggs with the sugar, coconut oil and 75 ml eggnog until frothy.

2. 2.

   Sift together the flour, baking powder, cocoa and salt; gradually fold into the batter.

3. 3.

   Coarsely chop the chocolate and stir it in. Divide the batter among twelve muffin tins and bake at 180 °C (160 °C fan‑forced) for about 20–25 minutes, then cool.

4. 4.

   Whisk the cream cheese with 4 tbsp eggnog and 2 tbsp powdered sugar until smooth; pipe onto the cooled cupcakes.

5. 5.

   Mix the remaining eggnog with the rest of the powdered sugar to make a thin sauce; spoon a few drops over each cupcake. Serve and enjoy!