Chocolate and hazelnut cupcakes

Makes 12   Preparation Time 15 Minutes    Cook Time 20 Minutes

Equipment needed

For this recipe, you will need a 12 hole muffin tin and cases and an electric whisk or stand mixer.

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 but it does contain great restraint. I was so relieved after I became vegan that a delicious nutty choc spread was not off the menu.

These Nutella style cupcakes are an absolute dream.

  • Really moist
  • Nutty
  • Simple to make
  • Chocolatey

Being gluten intolerant I made these with Bob’s Red Mill 1-1 gluten-free baking flour and they turned out lovely but if you want to make them just vegan then just use normal plain flour.



  • 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
  • 87g  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 together 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 and with a metal spoon fold them in until well combined.
  6. 20190802_140243.jpg
  7. Next swirl the hazelnut spread through the mixture. Do not completely mix in.
  8. Fill the baking cases 3/4 of the way up and place it into the preheated oven for around 20-25 minutes. Place on a wire rack to cool
  9. 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.
  10. 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 your comments too.

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