How long does hazelnut chocolate cupcakes [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make hazelnut chocolate cupcakes [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make hazelnut chocolate cupcakes [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is hazelnut chocolate cupcakes [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does hazelnut chocolate cupcakes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Hazelnut Chocolate Cupcakes
[Vegan]

Name: Hazelnut Chocolate Cupcakes [Vegan]
Yield: yields 12 cupcakes servings
Cuisine: NO info

NH By: Nikki Haney

Author Bio

Southern born and Brooklyn based, Nikki is the founder of The Tolerant Vegan where she... Read More

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Hazelnut Chocolate Cupcakes [Vegan]

506

yields 12 cupcakes

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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... Read More

Ingredients You Need for Hazelnut Chocolate Cupcakes [Vegan]

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

Frosting

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

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How to Prepare Hazelnut Chocolate Cupcakes [Vegan]

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

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.