Blueberry Cocoa Mini Bundt Cakes

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Non-stick cooking spray

1/2 cup (112 g) nondairy butter

1 cup (192 g) raw sugar

4 teaspoons instant espresso powder

2 tablespoons (30 ml) warm water

1 1/2 cups (360 g) vanilla soy or other nondairy yogurt

2 teaspoons pure vanilla extract

1 cup (75 g) finely ground hazelnuts

1/2 cup (40 g) unsweetened cocoa powder

2 cups (240 g) whole-wheat pastry flour

1/2 teaspoon fine sea salt

2 teaspoons baking powder

1 teaspoon baking soda

1 cup (145 g) fresh or frozen blueberries

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