Fudgey “Ferrero” Muffins

9th August 2019
Blog post

Fluffy, chocolatey sponge topped with fudgey hazelnut frosting, crumbled hazelnuts, chocolate sauce and a gluten free “ferrero rocher”.

BUT would you believe me if I told you I have made these muffins with less butter and sugar than I usually would use by replacing it with sweet potato and avocado?! Yep…its true!!

  1. The Full Green sweet potato rice adds a sweetness and velvetty texture that I haven’t been able to achieve with any other ingredient!
  2. And the avocado….woahhhh…. you can’t taste it AT ALL but you get the silkiest, fudgiest, most amazing frosting. Without ANY butter or icing sugar.

I’ve given a lot of these muffins away to make sure neither ingredient is detectable. Most say, if anything, “is there dates in there?!“. NO ONE has guessed.

Fudgey “Ferrero” Muffins

Prep Time10 mins
Cook Time20 mins
Servings: 4 muffins
Course: Dessert
Cuisine: American, english
Keyword: chocolate muffins, ferrero rocher muffins, gluten free cake


"Chocolate Paste"

  • 35 grams Full Green Sweet Potato Rice
  • 1/2 tsp salt
  • 1/2 tsp coffee powder
  • 3 tbsp maple syrup or honey
  • 2 tbsp mylk of your choice
  • 2 tbsp cacao powder
  • 1 tbsp vanilla extract

Cake Ingredients

  • 75 grams gluten free self-raising flour
  • 50 grams dairy free spread - e.g. flora dairy free, vitalite, pure


  • 4 tbsp cocoa/cacao powder
  • 1 large avocado - mine weighed 90g with the skin off and stone removed
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract
  • 10-15 grams crushed hazelnuts - blended into a fine powder if possible

Decoration – this bit is up to you but here's what I used

  • 30 grams hazelnuts
  • 2 gluten free "ferrero rochers"
  • Squeeze of natural chocolate spread - e.g. Natures Store/Sweet Freedom



  • Line a baking tray with 4 muffin cakes and preheat oven to 160oC.
  • In a smoothie maker/blender, blend all of the "Chocolate Paste" ingredients until you've got a smooth, runny paste.
  • In a separate bowl, whisk together the butter and sugar until fully incorporated (takes 1 min).
  • Crack 1 egg into the butter/sugar. Sift in the flour. Whisk until just combined.
  • Add the chocolate paste and whisk again until just incorporated.
  • Pour into the muffin cases, so they are approx. 2/3 full.
  • Bake for 20-23 mins or until a knife comes out almost clean when poked in the middle and the tops are firm and springy.


  • Blend together all of the frosting ingredients until you have a smooth paste. I used a smoothie maker to do this but you could also mash the avocado with a fork until its smooth and then use an electric whisk to mix everything together.
  • Place in the fridge for at least 15 mins to firm up.
  • Add the mix to a piping bag with a star nozzle and pipe in any pattern you like! If you need help, there's tons of Youtube videos on how to do this.


  • This part is up to you! Here's what I did: I crushed some hazelnuts with a rolling pin and scattered over the cupcakes. I then squeezed on some natural chocolate syrup, added some more hazelnuts and half of a gluten free ferrero rochers.


Its notoriously difficult to get a perfectly ripe avocado. As long as you have a good blender, it shouldn’t matter if its a little hard! Have sneeky taste before you get piping. If it tastes like avocado still – get adding more of everything!
Print Recipe

Want dairy free muffins? Everything is suitable except the “ferrero rocher” – just replace them with some whole hazelnuts!

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