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Easy Nutella Cupcakes (Secretly Vegan!)

One Bowl Easy Nutella Cupcakes (Secretly Vegan!)

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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!



Vegan Chocolate Cupcakes:

  • 1 1/2 cups oat flour

  • 1 1/2 cup cacao powder 

  • 3/4 cup coconut sugar 

  • 1/8 cup arrowroot starch
  • 1 1/2 tsp baking powder 

  • ¾ cup  unsweetened dairy free milk, room temperature 

  • 1 1/2 cup unsweetened applesauce, room temperature 

  • ¾ cup  tbsp vegan butter, melted and cooled

  • 12 tsp vegan chocolate hazelnut spread, divided

Vegan Chocolate Buttercream: 


  1. In a medium bowl, whisk together the oat flour, coconut sugar, cacao powder, arrowroot starch, and baking powder.

  2. 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.

  3. Divide the batter into the cupcake liners, filling them to the top.

  4. Place the cupcake tin into the oven and bake for 18-22 minutes, or until the toothpick comes out clean. 

  5. 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.

  6. 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.

  7. 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.

  8. Pipe frosting onto each cupcake. Sprinkle with chopped hazelnuts if desired. Enjoy!