Preheat oven to 350°F and line cupcake tins with paper liners (enough for 12 cupcakes). I use a jumbo tin to make 6 giant cupcakes! Either one is fine.

In a medium bowl, combine both flours, cacao powder, baking soda, baking powder and salt.

In a separate large bowl, beat the coconut sugar and coconut oil together with an electric mixer until smooth. Add the applesauce and vanilla and beat until incorporated.

Add dry ingredients to wet ingredients and mix until fully combined. Then add the coffee and mix until combined.

Divide the batter evenly between the cupcake tins. Make sure you only fill the tin 3/4 to the top, leaving some room for the cakes to rise.

Bake for 18-25 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting. 

Store leftovers in tightly covered at room temperature. 

Preheat oven to 350 degrees and add hazelnuts to a baking sheet in a single layer. Bake for 12-15 minutes. 

Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove as much of the skins as you can.

Put hazelnuts in a high speed blender or food processor and blend until smooth, then add salt and pulse to combine. Add cocoa powder and coconut oil and blend to combine. If necessary scrape down sides of the jar. Add maple syrup and blend to form a paste. 

Frost cupcakes with this deliciousness and enjoy! You can also eat the nutella with fruit, on pancakes or waffles or with a spoon like I do!