Melissa’s Vegan Chocolate Hazelnut Cupcakes

MelissaVegan Chocolate Hazelnut Cupcakes that are just as good as the “real” thing! Some people are afraid of trying to bake vegan or just don’t know where to begin. Melissa's Vegan CupcakeWell, with this simple recipe you’ll be a vegan baker in no time. I have been vegan for four years and this is a tried and true recipe that I always go to when baking chocolate cupcakes. The hardest part is trying not to eat them all in one sitting!

The chocolate cupcakes are moist and dense and topped with a fluffy Fante’s Hazelnut flavored icing which adds a burst of extra flavor to the palate. These cupcakes also pair well with coffee, so pull out some soy creamer and have yourself a vegan cupcake party!

Melissa’s Vegan Chocolate Hazelnut Cupcakes

Cupcake Batter:
1 tablespoon apple cider vinegar
1 cup non-dairy milk (I use almond milk)
1-1/4 cups unbleached all-purpose flour, sifted
3/4 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1 teaspoon Fante’s Hazelnut Natural Flavor Blend
1/3 cup canola oil

Preheat oven to 350°F. Place cupcake liners in a 12-cavity standard cupcake pan, or a 24-cavity mini cupcake pan.

In a small bowl, add the vinegar and non-dairy milk, and lightly whisk to combine. Set aside.

In a large bowl, mix the flour, sugar, salt, baking soda and cocoa powder until thoroughly combined.

In a separate bowl, add the extracts, oil, and vinegar/non-dairy milk mixture, and mix until combined. Add the wet ingredients to the dry ingredients, and mix until combined.

Scoop out batter into cupcake liners, filling about 2/3 of the way full. Bake standard size for 15 minutes, mini size for 7-8 minutes, or until cake tester inserted removes from cake clean.

Cool for 15 minutes in the pan on a wire cooling rack, then out of the pan, directly on the cooling rack until completely cool.

1/2 Cup non-hydrogenated butter, room temperature (I use Earth Balance brand)
1/2 cup non-hydrogenated shortening (I use Spectrum brand)
3-1/3 cups sifted confectioners’ sugar
1/3 cup sifted unsweetened cocoa powder
3 tablespoons non-dairy milk (I use almond milk)
1 teaspoon Fante’s Hazelnut Natural Flavor Blend
1 teaspoon vanilla extract

With an electric mixer, cream the butter and shortening together until smooth. On low speed, add the confectioners’ sugar, and mix until thoroughly combined. Add the cocoa powder, extracts, and non-dairy milk and mix for 5 minutes at high speed, or until the frosting is fluffy. If needed, add another tablespoon of non-dairy milk if frosting is too dry, or add more confectioners’ sugar if it is too wet. Pipe or slather frosting on cooled cupcakes.

And finally, enjoy!

Melissa's Vegan Chocolate Cupcakes

Alternate: Vegan Chocolate Cupcakes with Strawberry Frosting

– Omit Fante’s Hazelnut Natural Flavor Blend from cupcake batter recipe.
– Omit cocoa powder from frosting recipe, and increase confectioner’s sugar to 2-2/3 cups total.
– Replace 1 tsp Fante’s Hazelnut Natural Flavor Blend with 1 tsp Fante’s Strawberry Natural Flavor Blend in frosting.

Melissa is a valued and talented member of our Bakeware Dept staff

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Filed under Cupcake, Flavoring, Veggie

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