Chocolate Hazelnut Cupcakes

I can't seem to stick to a recipe at all. These are my take on Hazelnut cupcakes, loosely based on the recipe from Vegan Cupcakes Take Over the World. Makes 12 cupcakes.

Ingredients

1 cup plain flour

1 cup hazelnut meal

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup brown sugar

60g dark chocolate, grated or finely chopped

2/3 cup soy or almond milk (hazelnut would be better, but it's $10/L damn it)

2 Tbsp flax meal

1 Tbsp apple cider vinegar

1/3 cup hazelnut oil (or any vegetable oil)

1/3 cup maple syrup

1 Tbsp vanilla extract 

for the icing

1/2 cup hazelnuts

1 cup icing sugar

1/3 cup cocoa powder 

40g dark chocolate

2 Tbsp soy or almond milk

In a medium sized bowl mix together the milk with the flax meal and the apple cider vinegar, and leave aside.

In a large mixing bowl combine the flour, hazelnut meal baking powder and soda, salt, brown sugar and grated chocolate.

To the milk mixture add the oil, maple syrup and vanilla, and mix well.

Add the wet ingredients to the dry ingredients and mix thoroughly.

Fill lined cupcake tins 3/4 way full, and bake for 20-25 minutes at 180 degrees.

To make the icing, sift together the icing sugar and cocoa powder. Roast the hazelnuts for around 10 minutes (I popped them into the oven with the cupcakes for the last 10 minutes of baking). Let them cool and using a tea towel, rub to remove the skins. Alternatively, a much easier option is to buy roasted hazelnuts! But raw was what I had. Roughly chop the hazelnuts and add to the icing sugar. Heat the milk in the microwave until it is warm enough to melt the chocolate (10-20 seconds, depending on how good your microwave is), and add the chocolate. Stir until the chocolate melts. Add to the icing sugar mix and stir until combined. Ice the cooled cupcakes.