Cacao Cupcakes With Ricotta Maple Frosting | Donna Hay

Ingredients

• ¾ cup (90g) almond meal (ground almonds)
• 1 cup (160g) rapadura sugar
• ½ cup (80g) wholemeal (whole-wheat) plain (all-purpose) flour
• ½ cup (50g) raw cacao or cocoa powder+
• ½ teaspoon baking powder
• ¼ teaspoon bicarbonate of (baking) soda
• 125g unsalted butter, melted
• 2 eggs
• ¾ cup (180ml) buttermilk
• 2 teaspoons vanilla bean paste or vanilla extract
• ¼ teaspoon fine sea salt
• 1 cup (240g) fresh firm ricotta
• ¼ cup (60ml) maple syrup, plus extra to serve (optional)
• ¼ cup (25g) raw cacao or cocoa powder+