Hazelnut Chocolate Cupcakes

Hazelnut Chocolate Cupcakes 
Makes 12 cupcakes
  • 1 1/2 cups all-purpose flour 
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 oz Earth Balance, room temperature
  • 1 cup vegan refined sugar
  • 1 teaspoon vanilla extract
  • 1 cup non-dairy milk (I used vanilla soy milk)
  • 1 tablespoon distilled white vinegar 
  • 1/2 cup hazelnut/chocolate spread
  • 1/2 cup earth balance, room temperature
  • 2/3 cup hazelnut spread
  • 3 cups vegan powdered sugar
  • 1/3 cup vanilla soy milk
  • 2 teaspoons vanilla extract
      1. Preheat your oven to 350 degrees fahrenheit and grease or line a 12 cup cupcake tin.
      2. Whisk together the flour, baking powder, baking soda and salt in a large bowl.
      3. In a separate bowl, beat the sugar and Earth Balance on low/medium speed until fluffy.
      4. Beat in the vanilla, soy milk and vinegar
      5. Slowly pour in the dry ingredients and beat on low-medium until combined
      6. Spoon the batter into the cupcake tin, filling each cup about 2/3 of the way full
      7. Spoon two teaspoons of your hazelnut/chocolate spread into a batter-filled cupcake liner and swirl. Repeat with every cupcake.
      8. Bake for 20-25 minutes or until a toothpick can be inserted and removed cleanly.
      9. Once your cupcakes cool, make the frosting by combining all ingredients into a large bowl and mixing on low-medium speed for 1 minute.
      10. Frost and eat.