Food & Drink Magazine

Hazelnut Cupcakes with Hazelnut-Chocolate Frosting (Eggless Recipe)

By Pavani @napavani
I think the biggest advantage of buying cookbooks instead of fiction books is once I read a novel and know the story I'm done with it and it just sits there collecting dust. Whereas a good cookbook can be used again and again. This is purely my opinion, I'm sure you might be reading the same novel again and again, I'm not judging you :-) So point of the matter is if you are in the market to buy a book for a food blogger, it is a great idea to buy a good cookbook. With so many books available, it is also a good idea to keep the interests of the said blogger in mind. For example, Amazon shipped us a 'Paleo Diet' cookbook by mistake and asked us to keep it if we wanted it. I would have jumped up in joy if it was vegetarian/ vegan/ baking related. Paleo diet is completely foreign to me, so we sent it back. Knowing the interests is key. Hazelnut Cupcakes with Hazelnut-Chocolate Frosting (Eggless Recipe) My sister definitely knew my interest in baking and she recently bought me 'Betty Crocker's - The Big book of Cupcakes' cookbook. I like to bake cupcakes more than regular size cakes. They are easy to decorate and so much more easier to eat. Portion control is also easy :-) Hazelnut Cupcakes with Hazelnut-Chocolate Frosting (Eggless Recipe) This past weekend was my sister's birthday and she wanted a nutty cupcake like this Pistachio-Rosewater cupcake. I found these hazelnut cupcakes in the book she gifted me. The recipe is basically spiced up vanilla cupcake with chopped hazelnuts and topped with hazelnut-chocolate frosting. Original recipe had egg in it, so I used my basic vegan vanilla cupcake recipe and added the spices to jazz them up. Here's how I made these cupcakes. Hazelnut Cupcakes with Hazelnut-Chocolate Frosting (Eggless Recipe) Ingredients: (Makes 12 cupcakes) All purpose Flour - 1¼cups
Cornstarch - 2tbsp
Baking Powder - ¾tsp
Baking Soda - ½tsp
Salt - ½tsp
Soy Milk - 1cup
Apple cider Vinegar - 1tsp
Canola Oil - 1/3 cup
Sugar - ¾cup
Vanilla extract - 1tsp
Ground Cinnamon - 1tsp
Ground Nutmeg - ½tsp
Hazelnuts - ¾cup, toasted and skin removed
Toasted Hazelnuts
  • Preheat oven to 350°F and line muffin pan with cupcake liners.
  • Whisk soy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
  • Beat together the soy milk mixture, oil, sugar, vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, salt, ground cinnamon and nutmeg and mix until no big lumps remain.
  • Stir in the chopped hazelnuts.
  • Fill cupcake liners 2/3rds of the way full and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  • Transfer to a cooling rack and let them cool completely before frosting.
Hazelnut Cupcakes with Hazelnut-Chocolate Frosting (Eggless Recipe) Hazelnut-Chocolate Frosting: This is a super simple frosting with semi-sweet chocolate chips and Nutella (or other chocolate-hazelnut spread).
Semisweet Chocolate Chips - ¾cup
Butter - ¼cup
Nutella or other hazelnut spread with cocoa - 2tbsp
Whipping Cream (heavy cream) - 3½tbsp
  • In a small saucepan, combine all the ingredients and heat over low heat, about 10~15 minutes, stirring occasionally, until chips are melted and mixture is smooth.
  • Cool until the frosting thickens. To speed up the cooling process, refrigerate the mixture for 20 minutes, stirring occasionally until thickened. 
  • Once the cupcakes are cooled completely, frost the cupcakes. Sprinkle with chopped hazelnuts.
Hazelnut Cupcakes with Hazelnut-Chocolate Frosting (Eggless Recipe)
Sending these over to Valli's 'Cooking from Cookbook Challenge'.

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