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Hazelnut Chocolate Cupcakes [Vegan]

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Before I adopted a vegan diet, I loved eating Nutella by the spoonful. I'd fill crêpes with the sweet spread, add a dollop to a bowl of fruit and stir it into a bowl of ice cream. It was my go-to topping and filling for almost everything. Luckily, there are a few hazelnut spread alternatives for those of us who opt for dairy-free lifestyles. My favorite is Justin's Chocolate Hazelnut Butter, and my favorite recipe to make with this sweet ingredient is Hazelnut Chocolate Cupcakes. Swirl some hazelnut butter into your batter and your frosting for a beautiful and delectable dessert.

Hazelnut Chocolate Cupcakes [Vegan]

This Recipe is :

Dairy Free Vegan




yields 12 cupcakes



  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup vegan butter, room temperature
  • 1 cup vegan refined sugar
  • 1 teaspoon vanilla extract
  • 1 cup vanilla non-dairy milk
  • 1 tablespoon distilled white vinegar
  • 1/2 cup hazelnut/chocolate spread


  • 1/2 cup vegan butter, room temperature
  • 2/3 cup vegan hazelnut spread
  • 3 cups vegan confectioners’ sugar
  • 1/3 cup vanilla non-dairy milk
  • 2 teaspoons vanilla extra


  1. Preheat your oven to 350 degrees Fahrenheit and grease or line a 12 cup cupcake tin.
  2. Whisk together the flour, baking powder, baking soda and salt in a large bowl.
  3. In a separate bowl, beat the sugar and Earth Balance Natural Buttery Spread on low/medium speed until fluffy.
  4. Beat in the vanilla, non-dairy milk and vinegar.
  5. Slowly pour in the dry ingredients and beat on low-medium until combined.
  6. Spoon the batter into the cupcake tin, filling each cup about 2/3 of the way full.
  7. Spoon two teaspoons of your hazelnut/chocolate spread into a batter-filled cupcake liner and swirl. Repeat with every cupcake.
  8. Bake for 20-25 minutes or until a toothpick can be inserted and removed cleanly.
  9. Once your cupcakes cool, make the frosting by combining all ingredients into a large bowl and mixing on low-medium speed for 1 minute.
  10. Frost and eat!





Southern born and Brooklyn based, Nikki is the founder of The Tolerant Vegan where she demonstrates that a vegan life does not have to be devoid of frosting or fun. When she’s not elbow-deep in cake batter you’ll find her rescuing cats, yelling at hockey games, hopping the globe and struggling to stay in crow pose.



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