Chocolate and Hazelnut Cupcakes

A Hazelnut cupcake topped with chocolate and hazelnut ganache and some chopped roasted hazelnuts. It is siting in a partly opened brown cupcake case on a wooden board with a pink espresso cup of coffee in the background.

Vegan hazelnut cupcakes with chocolate chips, topped with a luscious hazelnut-chocolate ganache—decadent, nutty, and utterly irresistible.

Course Baked Goods, Cake

Cuisine English

Diet Vegan

Keyword cupcake recipes, hazelnut recipes, vegan baking

Prep Time 15

Cook Time 25

Servings

Calories 327kcal

Author Chris Mosler | Thinly Spread

Equipment

1 6 hole muffin pan
6 muffin cases
1 large mixing bowl
1 Measuring Jug

Ingredients

For The Cupcakes

25 g ground hazelnuts
75 g plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
25 g brown sugar
25 g caster sugar
75 ml soya milk you can use oat or almond milk instead
1 tsp lemon juice
50 ml rapeseed oil or other mild flavoured oil
1 tsp vanilla extract
50 g vegan dark chocolate chips

For The Topping (Optional)

75 g chocolate and hazelnut spread
2 tbsp single Oatly cream optional
25 g vegan dark chocolate chips
a few whole hazelnuts

UK Measurements - US Measurements

Instructions

Preheat the oven to 180C/350F/Gas Mark 4

To Make The Muffins

Line a 6 hole muffin tin with 6 paper muffin cases.
Whisk together the flour, sugars, hazelnuts, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt in a large mixing bowl until well combined.
In a separate jug add the lemon juice to the milk and leave to stand for a few minutes until slightly lumpy*
Add the oil and vanilla extract to the milk mixture and whisk to combine.
Pour the wet ingredients into the dry and fold in gently with a metal spoon or balloon whisk until combined. Don't over-beat the batter. A few small lumps are ok.
Stir in the chocolate chips.
Spoon or pour the batter evenly into the prepared cases.
Bake in the preheated oven for 20-25 minutes or until golden brown and a skewer inserted into the centre of the cakes comes out clean or cake crumbs. You might hit a melty chocolate chip - if so try again to find a cakey bit!
Leave to cool in their tin for 5 minutes then transfer to a wire rack to cool completely.

To Make The Chocolate Hazelnut Topping

Place a small bowl over a pan of hot water
Add the chocolate hazelnut spread, the chocolate chips (and the optional cream**) and heat gently, stirring, until the chocolate has melted and you have a smooth paste.
Allow to cool slightly then pour evenly over the cooled cupcakes.
Leave to cool slightly, then decorate with some pan roasted, chopped hazelnuts and enjoy!

Notes

NOTES

*Adding lemon juice to plant based milk causes it to curdle and allows us to make vegan buttermilk which helps the muffins to rise when combined with raising agents

**Adding the cream makes a sticky gooey topping, leaving it out makes a topping which will set firmer. Both are delicious!

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition