This is my sweet and delicious recipe for Hazelnut Vegan Cupcakes.
Guys, it was a long time coming.
How can I not post a vegan cupcake recipe for #cupcakemondays?
And hold on, these are paleo too! Hey ho!
So, yes, they are truly awesome and I wanted to eat just about every single one of them.
The cupcakes were so moist (pic down below) and had a little bite to the texture, because of the ground hazelnuts, and the almond flour. It’s such a rich and scrumptious cupcake, I’m telling you.
Now, about the treat on the top. It’s a vegan Hazelnut Truffle.
Super easy to make. The ingredients for these vegan truffles are:
- dark chocolate
- coconut milk (full fat)
- maple syrup
- coconut oil
Ok, so the maple syrup is because I wanted my truffles to be a little sweeter. I love dark chocolate as much as the next person, but I also love sweet chocolate, and it’s not even that much maple syrup to make this sweeter than bittersweet. Anyway, I wanted to add maple syrup in my truffles.
You are more than welcome to skip the maple syrup, and in that case, skip the coconut oil as well. I will explain why.
Because when you add the maple syrup to the chocolate and coconut milk, it might separate the mixture. Making it grainy. And that’s where the coconut oil comes in. So the coconut oil will help estabilize the mixture again. If you find your mixture is still grainy, just add a bit more coconut oil until it gets smoother again, and you may need to re-heat it very very gently if the mixture got cold and it’s not blending the coconut oil in.
Anyway, leave that mixture to set in the fridge for a few hours.
When you remove it, simply scoop amounts of chocolate and mold into a ball in your hands.
And you may place a whole hazelnut in the middle of the truffle if you wish to do so.
Can’t say I was a big fan of the direct sunlight happening in this picture. But I wanted to provide a picture, and I also realize that the hazelnut looks like a chickpea lol.
Anyway, then roll the chocolate between your hands to form a smooth ball.
Coat the truffle in chopped hazelnuts.
And that’s it.
These will keep in the fridge for a little while, like up to 1 week, and you will have some leftovers too. I’m pretty sure you can also freeze them, but don’t take my word for it, since I haven’t done it myself. I just don’t see why they wouldn’t freeze well.
Like I was saying before, the chewy texture of this cupcake is everything! It’s a nutty, earthy, delectable cupcake. I promise you will love it.
I kinda squished this one a little bit when I tried to cut it in half to show you guys lol.
But it’s all good. These were some delicious Hazelnut Vegan Cupcakes, and I have only good things to say about them.
Also, make sure to enjoy them with a big glass of milk. Mandatory.
I hope you enjoyed today’s recipe #cupcakemondays special Vegan and Paleo Cupcake edition! Hope to keep those coming. Vegan and Paleo baking are challenging and I love that!
These are my first vegan cupcakes of many! If you want to check out any of my other vegan/paleo desserts, click here.
Have a great day and thank you for reading my blog!
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Hazelnut Vegan Cupcakes
These Hazelnut Vegan Cupcakes are also paleo, refined sugar free, gluten free. And absolutely delicious!
- 1 cup almond flour
- 1/4 cup arrowroot flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 2 tablespoons almond butter or any nut butter
- 1/4 cup maple syrup
- 1/2 cup coconut milk full fat
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1/3 cup chopped hazelnuts
- 1 cup whole hazelnuts roasted
- 5 tablespoons coconut milk full fat
- 2 tablespoons vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons maple syrup
- 1 tablespoon coconut butter
- Pinch of salt
- 1 2/3 cups chopped chocolate or chocolate chips (283 grams, 10 oz)
- 1/3 cup coconut milk
- 1 tablespoon maple syrup
- 1/2 teaspoon coconut oil
- 1/2 cup whole hazelnuts
- 1 cup chopped hazelnuts to coat
- Pre-heat the oven to 350F. Line a muffin tin with baking cups.
- Make flax egg. Mix flax seeds with water and let them sit for about 10 minutes while you gather all of the other ingredients together.
- Mix almond flour, arrowroot flour, baking powder, salt, and baking soda together in a bowl. Set aside.
- Whisk almond butter with maple syrup, coconut milk, vanilla, and flax egg.
- Add flour mixture to the wet mixture.
- Add hazelnuts, mix to combine.
- Spoon onto muffin cups.
- Bake for 10-15 minutes until you insert a toothpick in the center and it comes off clean.
- Place all ingredients in a food processor. Process for a couple of minutes until completely smooth.
- Heat coconut milk in a pan or in the microwave until almost comes to a boil.
- Pour over chocolate. Let it sit for a second. Stir with a spatula until completely melted.
- Add coconut oil and maple syrup. Stir until melted and incorporated together.
- Once you add the maple syrup, chocolate might separate. That’s why we add the coconut oil to help stabilize the chocolate. If your chocolate is not coming back together, just add a bit more coconut oil until it does.
- Let it rest in the fridge for a couple hours until set.
- Use a cookie scoop, or a spoon to grab pieces of the chocolate. Roll them into balls, place a hazelnut in the middle while rolling, if you desire.
- Then coat chocolate in chopped hazelnuts.
- Keep refrigerated.
Place frosting in a piping bag. Pipe on top of cupcakes. Place a truffle on top.
Cupcakes will keep for up to 4 days in the fridge, covered.
Notes To roast your hazelnuts, simply place them in a sheet pan and bake in the pre-heated 400F for 6-8 minutes. Rub hazelnuts with paper towels, or just a towel, to remove skins. They should come off pretty easily.