Step 1

Place hazelnuts into mixing bowl and mill 35 sec/speed 9 or until a fine consistency. Scrape down sides of mixing bowl with spatula.

Step 2

Add remaining hazelnut chocolate spread ingredients and blend 30 sec/speed 4.

Step 3

Scrape down sides of mixing bowl with spatula and blend 1 min/speed 6 or until a smooth consistency is achieved. Transfer into a sealable jar or container and place into refrigerator until ready to use. Spread will thicken slightly in the refrigerator. Clean and dry mixing bowl.

Step 4

Preheat oven to 160°C. Line a 12-hole muffin tray with paper cases and set aside.

Step 5

Place hazelnuts into mixing bowl and mill 25 sec/speed 9 or until finely ground.

Step 6

Add buckwheat flour, cacao, baking powder and stevia extract (optional) and mix 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 7

Add oil, syrup, eggs, milk and 100 g of the Hazelnut chocolate spread and mix 10 sec/speed 5.

Step 8

Scrape down sides of mixing bowl with spatula and if needed mix 10 sec/speed 5, until well combined. Scrape down sides of mixing bowl with spatula.

Step 9

Pour mixture into prepared paper cases and bake for 15-17 minutes (160°C), until mostly cooked through, but still slightly fudgy in the centre. Allow to cool in tin for 10 minutes, then transfer onto a wire rack to cool completely. Clean and dry mixing bowl.

Step 10

Place avocado, syrup, cacao and 80 g of the Hazelnut chocolate spread into mixing bowl and mix 20 sec/speed 3.

Step 11

Scrape down sides of mixing bowl with spatula and mix 40 sec/speed 4 or until well combined and smooth.

Step 12

Spread icing onto cooled cupcakes before serving.