Description
These are my absolute favorite Nutella cupcakes! Filled with a creamy chocolate hazelnut spread within the most rich and tender chocolate cupcake, these Nutella cupcakes are also secretly vegan and gluten free! You won’t even notice!
Ingredients
Vegan Chocolate Cupcakes:
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1 1/2 cups oat flour
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1 1/2 cup cacao powder
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3/4 cup coconut sugar
- 1/8 cup arrowroot starch
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1 1/2 tsp baking powder
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¾ cup unsweetened dairy free milk, room temperature
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1 1/2 cup unsweetened applesauce, room temperature
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¾ cup tbsp vegan butter, melted and cooled
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12 tsp vegan chocolate hazelnut spread, divided
Vegan Chocolate Buttercream:
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1 cup vegan butter, room temperature
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1 cup coconut sugar
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1 cup cacao powder
- 1/4 cup vegan chocolate hazelnut spread
Instructions
- Preheat the oven to 350F and place 12 cupcake liners into a cupcake tin.
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In a medium bowl, whisk together the oat flour, coconut sugar, cacao powder, arrowroot starch, and baking powder.
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Add in the dairy free milk, applesauce, and vegan butter. Use a hand mixer to mix on low speed until there are no dry streaks left.
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Divide the batter into the cupcake liners, filling them to the top.
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Place the cupcake tin into the oven and bake for 18-22 minutes, or until the toothpick comes out clean.
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Remove from the oven and allow the cupcakes to cool in their tin for 10 minutes. Then transfer them to a cooling rack to cool completely before frosting.
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Carefully remove the middle of each cupcake. Fill each cupcake with 1 tsp dairy free chocolate hazelnut spread. Place top of each cupcake on top of the filling.
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Make the chocolate buttercream. Use a hand mixer to cream the butter and chocolate hazelnut spread, about 2 minutes. Add in the coconut sugar and cacao powder and cream again. Spoon the frosting into a piping bag fitted with a piping tip.
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Pipe frosting onto each cupcake. Sprinkle with chopped hazelnuts if desired. Enjoy!