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Chocolate Hazelnut Cupcakes

Chocolate Hazelnut Cupcakes

These Chocolate Hazelnut Cupcakes are the perfect indulgent treat for any chocolate lover. Made with vegan-friendly ingredients, they are sure to please a wide range of dietary needs. The cupcakes are moist and fluffy, with a delicious chocolatey flavor and a hint of hazelnut. Topped with a rich and creamy chocolate buttercream, each cupcake is then rolled in chopped hazelnuts and finished off with a decadent Nutty Choc Ball. These cupcakes are the perfect addition to any special occasion, particularly during the festive season, as they are sure to bring a touch of indulgence to any gathering.


  • 1/2 cup oat milk
  • 1/2 cup vegan butter
  • 1 3/4 cups self-raising flour
  • 1 tsp baking powder
  • 1 1/2 cups caster sugar
  • 1 medium vegan “egg” (I used an aquafaba egg replacement but flax eggs are also fine)
  • 2 tsp vanilla extract

 For the chocolate buttercream: 

  • 1 block of vegan butter (250g)
  • 2 cups icing sugar
  • 4 tbsp cocoa powder
  • 1 tsp vanilla extract 
  • Chopped hazelnuts
  • 12 LoveRaw Nutty Choc Balls

Chocolate Hazelnut Cupcakes


  1. Preheat the oven to 180C and line a cupcake tin with 12 cases. 
  2. Add the oat milk and vegan butter to a saucepan on low heat until the butter has melted. Set aside.
  3. In a large mixing bowl, combine the flour, baking powder, and caster sugar.
  4. Add the melted butter mixture to the dry ingredients along with the egg replacement and vanilla extract. Mix until completely combined and smooth.
  5. Divide the mixture between the 12 cupcake cases and place them in the oven for 25 minutes. 
  6. Poke a skewer through one of the cupcakes to check that they are fully cooked. If it comes out clean then they are done, if not, place them back in the oven for a further few minutes.
  7. Allow the cupcakes to cool completely on a cooling rack before icing them.
  8. To make the chocolate buttercream, simply add the room-temperature vegan butter to a mixing bowl and mix until smooth for a few minutes. Slowly add the icing sugar and cocoa powder and mix until a smooth buttercream has formed. You may need to add a splash of oat milk (or other dairy-free milk) to thin it out a bit (only 1 -2 tbsp). Add the vanilla extract and mix again.
  9. Add the buttercream to a piping back and decorate each cupcake. 
  10. Roll the cupcakes in some chopped hazelnuts and finally top off each one with 1 @loveraw Nutty Choc Balls
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