Nutella style cupcakes

  • Preparation Time
  • Baking Time 20 Minutes
  • Makes 12

Vegan, vegetarian, gluten-free, dairy-free and egg-free

There are two things that I could happily eat by the spoonful straight from a jar. One is peanut butter and the other is chocolate & hazelnut spread. Mind you wanting to and doing so is another matter. It does contain great deal of restraint.

Being that Nutella is not vegan, I was so relieved that after I became vegan my delicious nutty choc spread was not off the menu. There are quite a few brands available now.

These Nutella style cupcakes are an absolute dream and certainly hit any sweet tooth. Chocolate and hazelnuts are a bakers match made in heaven, they belong together. These beauties will not disappoint.

  • Delicious
  • Moist
  • Nutty
  • Simple to make
  • Chocolatey
  • Rich
  • Sweet

These lovely cupcakes are as light and fluffy as any I used to make with eggs in my pre vegan days. They would pass the taste test for any non-vegans. My taste testers loved them.

Be careful not to over mix the batter as this will result in a rubbery cupcake. Also make sure you do not overfill the cases as they do rise a fair bit.


  1. If you wish to make these gluten-free then use a good quality gluten-free plain flour such as Dove Farms.
  2. I used Flora’s vegan block butter for this recipe, the unsalted one. This gives a lovely buttery flavour to baking.
  3. If you want to freeze these cupcakes, then so so before adding the frosting. They will keep in a freezer bag or an airtight container for 3 months.



  • 128g plain flour
  • 64g unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 115g soft dairy-free butter
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 235ml soya or hazelnut milk
  • 1 tbsp cider vinegar
  • 85g  vegan & hazelnut spread, I used Vego


  • 115g dairy-free butter
  • 225g chocolate & hazelnut spread
  • 375g sieved icing sugar
  • 2 tsp vanilla extract
  • 75-80ml soya milk


  1. Preheat the oven to 175C and line a 12 hole muffin tin with cases.
  2.  Combine all the dry ingredients in a medium bowl.
  3. In a jug add the milk and cider vinegar, whisk together and set aside
  4. Using a stand or electric mixer whisk together the butter and sugar until light and fluffy. Beat in the vanilla and soya milk
  5. Add the dry ingredients to the wet mixture and with a metal spoon fold them together until well combined.

6. Next swirl the hazelnut spread through the mixture. Do not completely mix in.

7. Fill the baking cases 3/4 of the way up and place them into the preheated oven for around 20-25 minutes. Place on a wire rack to cool

8. While they are cooking make the frosting, place all the ingredients into a bowl but only 60ml of the milk and whisk together until all incorporated. If the frosting has the right consistency leave the rest of the milk out but if it is too thick slowly add some more milk a little at a time.

Once the cakes are fully cooled they are ready to be decorated with the frosting.

If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page I love seeing your versions of the recipes. I would love to hear you.

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