Vegan, oil-free chocolate hazelnut Nutella cupcakes with fine spelt flour (or gluten-free flour blend). Extra nutty-sweet, chocolaty and irresistibly fluffy.
Preheat oven to 175 degrees, line muffin tin with paper cups.
Prepare flax seed egg and set aside.
1 Piece Flax seed egg
TO MAKE THE DRAFT , combine almond milk, baking soda, apple cider vinegar, maple syrup, raw cane sugar, bananas, flaxseed egg, vegetable yogurt, cocoa powder, ground hazelnuts, spelt flour and a pinch of salt in a bowl.
115 ml Almond milk or other unsweetened plant milk, 1 ½ tbspn Baking soda, 1 tbspn Apple cider vinegar, 73 ml maple syrup, 77 g Cane sugar, 2 Piece Bananas, 65 g Vegetable yogurt, 60 g Cocoa powder, 125 g Spelt flour, A pinch of salt, 59 g ground hazelnuts ½ cup
Check consistency, the dough should be a tad runnier than a cake batter. If too runny, add a touch more flour, if too firm, add a sip more vegetable milk.
Portion batter with a spoon into muffin cups until they are about three-quarters full.
Put in the oven and bake for 20 minutes.
In the meantime, prepare the NUTELLA CREME by mixing the hazelnut paste with the melted chocolate and adding the maple syrup. Stir until the cream thickens. Set aside.
100 g Hazelnut puree, 40 g dark vegan chocolate coating, 15 ml maple syrup
Remove muffins from oven after baking time and let cool.
One each. Spread tablespoon of Nutella on cupcakes, decorate with hazelnut pieces and enjoy.
Hazelnut kernels chopped
Remove from the oven and allow to cool completely. enjoy!