Vegan Chocolate Hazelnut Cupcakes

These Vegan Chocolate Hazelnut Cupcakes could quite possibly be the best chocolate cupcakes I have ever made. They are so light and fluffy with the most delicious chocolate and hazelnut flavours that you will find yourself craving another! 

Do these cupcakes taste different because they are vegan?

As I have mentioned before, I used to naively think that all cakes needed eggs to actually taste nice. Oh how wrong I was. These cupcakes are as light and fluffy as any I have eaten using eggs and I would definitely make these even if there is no need for vegan cake. 

The idea for these Vegan Chocolate Hazelnut Cupcakes came when my friend Katie showed me she’d bought some hazelnut milk. When I see hazelnuts I instantly think of Nutella, but the dairy free milk brought me back to a vegan train of thought. I decided to adapt my Gluten Free & Vegan Chocolate Orange Cupcakes to make them taste as close to Nutella as I could but still keeping them vegan.

How to enhance the hazelnut flavour?

To help enhance the hazelnut flavour in the cupcakes and the frosting, I have used a sweet chocolate and hazelnut natural flavouring. The brand I use is by Foodie Flavours and it lasts a long time because you don’t use much of it at a time. I have provided approximate quantities below in the recipe but it is quite hard to judge as the drops can come out quite quickly! I would always recommend to add fewer drops, then taste it and you can always add more. The great thing about this recipe is you can taste the cake batter without worrying about raw eggs because there aren’t any eggs!

The roasted hazelnuts really add to the flavour so I would definitely recommend adding these. They’re simple to do and roasting them does enhance their flavour and make them extra tasty. They also add a lovely crunch to the cupcakes. 

Can these Vegan Chocolate Hazelnut Cupcakes be made gluten free?

You absolutely can make these gluten free by using gluten free flour and ¼ teaspoon of xanthan gum. The xanthan gum helps act as a binding agent to stop the cupcakes crumbling. The only thing worth mentioning is that if you do make these gluten free, then they really do need to be eaten the day you bake them or the next day. 


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Vegan Chocolate Hazelnut Cupcakes

These Vegan Chocolate Hazelnut Cupcakes could quite possibly be the best chocolate cupcakes I have ever made. They are so light and fluffy with the most delicious chocolate and hazelnut flavours that you will find yourself craving another! 

Course Cupcakes
Cuisine British
Keyword Cupcakes, Chocolate, Vegan, Dairy Free, Hazelnut
Prep Time 25 minutes
Cook Time 20 minutes
Servings 10
Calories 274 kcal
Author Curly


For the cupcakes

  • 170 ml hazelnut milk
  • 75 g non dairy margarine
  • tbsp golden syrup
  • ½ tsp coffee granules
  • 140 g plain flour
  • 1 ¼ tsp baking powder
  • 90 g caster sugar
  • 2 tbsp cocoa powder
  • ½ tsp bicarbonate of soda
  • 10 drops hazelnut & chocolate flavouring (approx)

For the frosting

  • 75 g non dairy margarine
  • 200 g icing sugar
  • 4 tbsp cocoa powder
  • 2 tbsp hazelnut milk
  • 15 drops hazelnut & chocolate flavouring (approx)

To decorate

  • 2 tbsp roasted hazelnuts


  1. Preheat the oven to 160ºC (fan assisted, 180°C non fan). Line a cupcake tin with 10 cases

  2. In a pan over a medium heat, gently melt the margarine, coffee and golden syrup. Once melted take off the heat and allow to cool slightly
  3. Sift the flour, cocoa powder, sugar and bicarbonate of soda together in a bowl before adding the milk and margarine mix. Stir well until the batter is smooth
  4. Divide the mixture between the cupcake cases and bake in the oven for 18-20 minutes minutes or until a cocktail stick comes out clean
  5. Allow the cupcakes to cool for a few minutes in the tin before turning out onto a wire rack and leaving to cool completely

  6. Scatter the hazelnuts onto a baking sheet and put in the oven to roast for approximately 10 minutes. Allow to cool before crushing

  7. Once the cupcakes have completely cooled, make the frosting. Add the margarine and icing sugar to the mixer and beat until combined

  8. Add the hazelnut milk and hazelnut and chocolate flavouring and beat until smooth and fluffy. Test and add more flavouring if you want a stronger flavour
  9. Spoon the frosting into a piping bag with a nozzle and pipe onto each cupcake
  10. Finish by sprinkling with the crushed hazelnuts

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Vegan Chocolate Hazelnut Cupcakes
Amount Per Serving
Calories 274 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 75mg3%
Potassium 133mg4%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 32g36%
Protein 2g4%
Vitamin A 42IU1%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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29 thoughts on “Vegan Chocolate Hazelnut Cupcakes

  1. Donna

    These look lovely. I adore the combination of chocolate and hazelnut, I’m one of those people that could eat Nutella with a spoon! #CookBlogShare

    1. Cat Post author

      Haha a woman after my own heart. I do that too, just not at the moment because I’ve given up chocolate for lent!x

  2. Jenny Paulin

    wow Cat these look so delicious and chocolatey. Hazelnut and chocolate are always a winning taste combo too. You would even imagine that there could be Vega cupcakes! Yum!
    Thank you for linking to #Bakeoftheweek x

    1. Cat Post author

      Thanks 🙂 I think these may be my new favourite cupcake, they are so tasty! You definitely can’t tell they are vegan x

    1. Cat Post author

      I was a bit skeptical at first but really love vegan baking now. Using dairy free butter for the frosting makes it so smooth and silky x

  3. Choclette

    Oh they look so pretty Cat. And who doesn’t adore chocolate and hazelnut? I really need to learn proper piping skills. Thanks for sharing with #WeShouldCocoa.

    1. Cat Post author

      Hopefully they don’t because when I’ve made them people don’t believe me when I say they’re vegan!

    1. Cat Post author

      Thanks Eb 🙂 They really are very tasty, I had to bring them into work to stop myself eating them all!x

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