These One Bowl Chocolate Hazelnut Cupcakes are filled with rich and creamy chocolate hazelnut spread. Did we mention they are vegan, gluten-free, and refined sugar-free?



1 1/2 Cups Oat Flour

1 1/2 Cup Cacao Powder

3/4 Cup Coconut Sugar

1/8 Cup Arrowroot Starch

1 1/2 Tsp Baking Powder

¾ Cup Unsweetened Dairy-Free Milk, Room Temperature

1 1/2 Cup Unsweetened Applesauce, Room Temperature

¾ Cup Tbsp Vegan Butter, Melted And Cooled

12 Tsp The Butternut Co. Chocolate Hazelnut Spread Creamy, Divided



1.  In a bowl, mix together oat flour, coconut sugar, cacao powder, arrowroot starch, and baking powder. Add milk, applesauce, and vegan butter. Use a hand blender to mix at low speed until no dry streaks are left.

2. Preheat the oven to 175C and place 12 cupcake liners into a cupcake tin. Divide the batter into the cupcake liners, filling them to the top. Bake for 20 minutes, or until the toothpick comes out clean.

3. Remove from the oven and allow the cupcakes to cool. Carefully remove the middle of each cupcake and fill each cupcake with 1 tsp chocolate hazelnut spread. Place top of each cupcake on top of the filling.

4. Sprinkle with chopped hazelnuts if desired. Enjoy!

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