Today it’s my little brother’s birthday and I want to wish him a very amazing 16th birthday! 😀 I remember those days when I was 16… It was a very confusing time for me and I think we can all relate to the struggles of being a teen. Trying to fit in, but also at the same time, trying to find yourself. Plus dealing with exams and all that jazz… But then you come out of it even more confused than ever because you’re in your 20s and you need a job. ASAP. *hire me please* And what better way to tempt your future boss than by making these awesome healthy chocolate cupcakes with vegan nutella frosting?
Have you guys tried my chocolate cupcakes with coffee frosting? I was inspired by that recipe to create this one! I substituted the coffee frosting for some delicious vegan DIY nutella frosting! I mean, who doesn’t love nutella right?
These cupcakes were the easiest cupcakes in the world to make. Because it only requires such few ingredients, (which you most probably already have in your kitchen cupboard!) I whipped it up in a jiffy! And the cupcakes turned out incredible! Here’s my thinking, ok, healthy cupcakes, it’s going to taste like cardboard. Or vegetables. But, fret not! I was so surprised by the taste, I even questioned myself, are these cupcakes actually healthy? Or am I tricking myself here? But alas! They are healthy! And totally dairy-free, vegan, gluten-free, sugar-free, and low in calories! And oh my gosh. Moist, chocolatey, gooey, these are best cupcakes I have ever eaten!
The key to getting really good frosting here is using coconut oil. In a conventional frosting recipe (using butter and icing), the butter helps to keep the frosting together while creating that shiny glaze. Here, I substituted butter for coconut oil. The healthy fats in the coconut oil help to hold all the ingredients together, making the frosting smooth, firm and stays in place! Plus, it tastes absolutely delicious! I’m drooling just thinking about these cupcakes right now.
I am actually super picky with cupcakes. I want my cupcakes to be moist, and soft, and actually taste GOOD. And I’m not a fan of frosting that is too sweet. So these cupcakes are definitely on point! I’ve added options for sweeteners and you can go as much or as little as you want with them, depending on your taste buds! And don’t you just love the fact that these babies are healthy too?
- 1 cup flour (any kind)
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1 tsp vanilla
- 3 tbsp coconut oil
- 1 cup almond milk (any kind will work)
- 1 1/2 cup hazelnuts (no skin)
- 1 tbsp cocoa powder
- 1 tbsp coconut oil
- pinch of salt
- 2 tbsp maple/agave/honey (any sweetener would work)
- optional: water, if frosting is too thick
- Preheat the oven to 180 degrees. Mix all cupcake ingredients in a bowl. Pour into cupcake linings and in a cupcake tray.
- Place in the oven for 15-20 mins (until toothpick comes out clean). Leave for 10 mins to cool.
- Roast hazelnuts in the oven for 12-15 minutes.
- Remove and let it cool for a few minutes. Then place them in a blender and blend until it resembles nut butter (takes about 5 minutes)
- Add the other ingredients and blend. *Note: the more sweetener you add, the thicker the frosting tends to be.
- Use a piping bag to pipe frosting onto cupcakes, or use a spoon.