Mocha Hazelnut Cupcakes
- Rosie
- Jun 7
- 2 min read
Moist hazelnut coffee cupcakes with an oozing nutella sauce. Sealed with indulgent mocha chocolate ganache frosting they are rich and decedent with a soft melt in the mouth texture.
Mocha Hazelnut Cupcakes
Here’s Why You’ll Love These Mocha Hazelnut Cupcakes
Chocolate, coffee and hazelnut are the perfect pairing - buttery nutty hazelnuts, rich coffee and sweet chocolate notes.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Chocolate Hazelnut Spread: For the centre we are using chocolate hazelnut spread - I used plant based nutella
Hazelnuts: roasted to bring out the caramelized nutty notes, they are ground into a fine crumb and used in the sponge.
Coffee: Instant fine espresso powder used in the sponge and frosting for that rich decadent taste
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
Recipe
