Nutella Cupcakes
Vegan Nutella Cupcakes! These vegan cupcakes are SO delicious, no one knows they’re vegan! Chocolate hazelnut cakes with chocolate frosting.
Monday morning feels like a good place to share these Nutella cupcakes with you. A giant chocolate hug in the form of nutella cupcakes with homemade nutella frosting.
At least, that’s where I am currently. Sitting at my desk with an oversize cup of pumpkin coffee eating one of these cupcakes and trying my hardest to ignore emails so I can share these with you.
If you love the flavor of nutella, then you’ll love these nutella cupcakes. Made vegan! If you like the taste of hazenut and chocolate, then these vegan nutella cupcakes are for you.
See below for more details and tips, or scroll down to the bottom for the full recipe.
Everything You Need to Make these Cupcakes:
Why This Nutella Cupcake Recipe Works
I know I tell you that all of my recipes are delicious, but these cupcakes really take the cake. The inside is perfectly chocolatey and moist, and the frosting is so incredibly rich, you’d never guess it was dairy-free.
Sugar and water content affect the texture of baked goods and not having enough of both leads to dry, crumbly cupcakes, muffins and breads. The bond between sugar and water locks in moisture, increases tenderness and keeps baked goods soft. It’s why these cupcakes are so darn good; they are both perfectly sweet and tender.
These cupcakes are perfect for birthdays, holiday get-togethers, or really anytime you feel like baking. After first testing them weeks ago, they’ve become my weekly project. In less than an hour, I can have a dozen Nutella cupcakes that are perfect for sharing.
We eat a few, then gift the rest to neighbors and colleagues. That’s really the best thing about baking, isn’t it? A reason to share with others.
Vegan Nutella Cupcakes Ingredient Notes
The base of these vegan nutella cupcakes is hazelnut milk. If hazelnut milk is new to you, it makes for the best smoothie, and I’m partial to throwing some into our Nespresso for the perfect latte.
It’s also delicious in a glass by itself. Similar to coconut milk, hazelnut beverage tastes incredibly creamy with a subtle nutty flavor. Its slightly higher carbohydrate content also makes it perfect for baked goods.
If you don’t want to use hazelnut milk, then you can substitute any other type of milk. You’ll still get the hazelnut flavor as you add chopped hazelnuts to the chocolate frosting at the end.
How to Make the Frosting
Heat the hazelnut milk, then add in chocolate chips and cover. The heat from the milk and the steam from the bowl allow the chocolate to melt without being overheated, which may make the chocolate crack.
After the chocolate is melted, beat in powdered sugar until glossy and firm.
This chocolate frosting recipe is so foolproof and doesn’t require one drop of aquafaba or coconut cream. While I love those ingredients, they are a bit more finicky when it comes to creating the perfect frosting. The only downside is that you have to let the frosting harden in the fridge after making. Therefore, I usually make the frosting while the cupcakes are baking and then stick it in the fridge while the cupcakes cool.
These wouldn’t be vegan nutella cupcakes if I didn’t add crushed hazelnuts on top. Especially if you don’t use hazelnut milk, the crunchy hazelnuts really make for the best nutella flavor.
More Vegan Chocolate Recipes:
- Chocolate Peppermint Cake
- Chocolate Bourbon Balls
- Chocolate Peppermint Cookies
- Homemade Vegan Oreos
- Chocolate Banana Popsicles
More Dessert Recipes
- Vegan Coffee Cake
- Classic Vegan Apple Pie
- The Best Vegan Chocolate Chip Cookies
- Chocolate Vegan Olive Oil Cake
- Glazed Vegan Donuts
If you try these nutella cupcakes, make sure to come back to leave a rating and a comment! Your feedback helps other readers and seeing you make my recipes makes my day.
Vegan Nutella Cupcakes
Equipment
Ingredients
Nutella Cupcakes
- 1 cup hazlenut milk
- 1 cup granulated sugar
- 1/3 cup neutral oil, like canola or sunflower
- 1 tablespoon apple cider vinegar, or regular white vinegar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
Nutella Frosting
- 1/3 cup hazelnut milk
- scant 1 cup semi-sweet chocolate chips
- 1/8 cup melted coconut oil
- 1- 1 1/2 cups powdered sugar
- crushed hazelnuts, for topping
Instructions
For the cupcakes
- First, preheat the oven to 350 degrees F and lightly spray a muffin tin; set aside.
- In a large bowl, add the hazelnut milk, sugar, oil, vinegar and vanilla together and whisk together until the sugar is dissolved.
- Then, in a separate bowl, whisk together the flour, salt, cocoa powder and baking soda and stir until everything is mixed well.
- Next, gradually add the flour mixture to the wet mixture and mix until just smooth, taking care not to overmix. Then, spoon the batter into the prepared cupcake pan (using ~ 1/3 cup).
- Finally, bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack while you prepare the frosting.
Make the frosting
- First, place hazelnut milk in a microwave-safe bowl and heat on high for one minute (alternatively, you can warm in a saucepan.) Remove from microwave and immediately add the chocolate chips and cover with a dish towel to trap the steam. Let sit for 3-4 minutes.
- Next, stir to incorporate the chocolate into the warm beverage (it should melt), then add the coconut oil and cover again. Let rest for 10 minutes.
- Then, beat the powdered sugar in, starting with 1 cup and adding more as needed. I use my Kitchen Aid for this as it’s easier, but you can also use a whisk and a bowl. Just prepare for a good arm workout! You’ll know it’s ready when the frosting is glossy and somewhat thick. Place in the fridge to set for 20 minutes; if it’s still runny after 20 minutes then add more powdered sugar. I usually end up adding ~1 1/4 cups.
- Finally, frost cupcakes and decorate with crushed hazelnuts!