Veganized “Nutella” Cupcakes: Chocolate Cupcakes with Chocolate Hazelnut Buttacream

4 Sep

P1160052 title IMAG4630s

Ingredients (makes 1 dozen):

  • Chocolate cupcake base: PLEASE NOTE: if you are making this with wheat flour, omit the xanthan gum!
    • 1 1/2 Cups GF flour blend (I like to use the following:)
      • 3/4 Cup sorghum flour
      • 3/4 Cup potato starch (may use tapioca starch)
    • 1 Cup non-dairy milk
    • 1 Cup sugar
    • 1/2 Cup apple sauce
    • 1/2  Cup cocoa powder
    • 2 Tablespoons maple syrup
    • 1 Tablespoon xanthan  gum OR ground chia seeds
    • 2 teaspoons vanilla extract
    • 2 teaspoons baking powder
    • 2 teaspoons apple cider vinegar
    • 1 teaspoon baking soda
    • 1/4  teaspoon sea salt
  • Chocolate Hazelnut Buttacream:
    • 3 1/2 Cups confectionery sugar
    • 6 oz chocolate, melted
    • 1/3 Cup vegetable shortening or coconut oil (room temp.)
    • 1/3 Cup non-dairy butter
    • 1/4 Cup non-dairy creamer (I use So Delicious coconut creamer)
    • 1/4 Cup Hazelnut butter:
      • 1 Cup raw hazelnuts, processed in your high-speed blender or food processor for 12 minutes.  You will need to scrape down the sides periodically.  You’ll have leftovers!).

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.  In a large mixing bowl, combine your flours, sugar, cocoa powder, xanthan gum, baking powder, baking soda, sea salt, and whisk to combine.  Form a well in the center of your dry ingredients and add your milk, apple sauce, maple syrup, vanilla extract, apple cider vinegar, and whisk until fully incorporated and clump-free.  IMG_7565s
  2. Add paper liners to your cupcake tin and grease with non-stick spray.  Fill each tin 3/4 full with batter and pop them in the oven for 22-25 minutes (while your cupcakes are baking prepare your buttacream!).  Insert a toothpick into the center and if it pulls out clean, the cupcakes are done!  Let cool completely before you frost them!
  3. In your stand mixer (or you may of course use a hand mixer) combine the melted chocolate, shortening, butter, creamer, hazelnut butter, and mix on medium-high speed until fully blended.  On LOW speed, slowly add 1/2 Cup of your sugar at a time and mix on low until incorporated, until all is mixed (I like to drape a towel over my mixer as to not let sugar “dust” escape and coat my entire kitchen).  Once all of your sugar is added, turn the mixer up to medium-high speed and blend until your buttacream has soft fluffy peaks.
  4. Once your cupcakes are done baking be sure to let them cool completely (I cannot stress this enough! Otherwise, the buttacream will melt off.  Of course it’ll still taste fantastic 🙂 )!!   Once they are cool pipe your cupcakes as you wish!
  5. Enjoy eating whole!IMAG4630s

One Response to “Veganized “Nutella” Cupcakes: Chocolate Cupcakes with Chocolate Hazelnut Buttacream”

Trackbacks/Pingbacks

  1. Healthy Eating Recipes Xanthan Gum « Recipes for Health - September 11, 2014

    […] Veganized “Nutella” Cupcakes: Chocolate Cupcakes with … – … PLEASE NOTE: if you are making this with wheat flour, omit the xanthan gum! 1 1/2 Cups GF flour blend (I like to use the following:) 3/4 Cup sorghum flour 3/4 Cup potato starch … Eating Whole, provides a healthy, … Recipes Food. Blog at WordPress … […]

Questions? Comments? :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: