Chocolate cupcakes

Grind the oats well (I didn't have flour, so I crushed the flakes well). Add the yeast, cocoa powder and mix.

Add the vegetable drink and continue beating, add the eggs while continuing to beat, then the olive oil and the date and cocoa and hazelnut creams. Mix everything well.

Once we have all the mixture, we pour it into the muffin tins filling up to half or 2/3 of the mold, as they then grow.

Cut each ounce of chocolate into several small pieces and add it to the center of each cupcake.

Bake at 170 degrees for 14 minutes (the oven must be preheated). The baking time will depend on how your molds and oven are.