We have tried to make the perfect vegan cupcake recipe for a very long time, but something was always off… too dry, too dense, too plain. We just couldn’t seem to get it right…until now!
These cupcakes are pretty amazing, a soft delicate cake topped with a creamy chocolate topping…and all vegan. The hazelnuts in both the cake and icing mimics those flavours of Nutella everyone knows and loves so fondly. Let’s call them Nutella cupcakes but without any nasties :P.
Preheat the oven to 180 celsius and line a muffin tray with cupcake cases.
Mix the wet ingredients together in a bowl and set aside. In another large bowl sift together the dry ingredients. Add the wet ingredients to the dry ingredients and mix well. Be careful to not overwork the mixture, but make sure there are no lumps.
Spoon the mixture into the cupcake cases so they are about 3/4 full.
Bake in the preheated oven for about 20 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and place on a cooling rack.
While the cupcakes cool make the icing. Place the cashews in a food processor and blend until smooth. Add the hazel quench, coco2 and melted chocolate to the blended cashews. Blend until smooth and there are no lumps. How smooth you can get the icing will depend on the strength of your food processor.
Once the cupcakes have cooled completely spoon or pipe the icing onto the cupcakes. Sprinkle with chopped hazelnuts and serve.
They are delicious!
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