Adapted from High Altitude Chocolate Hazelnut Cupcakes
My story:
My college roommate absolutely loved chocolate hazelnut spread, but it was only recently that I found a vegan version that I could buy at Whole Foods. The coming of jacket weather makes me want to get all comfy with fall flavors, and for me, that includes hazelnuts. The reason why I called these cupcakes “Binary” is because of the two main ingredients that are complementary and (in my opinion) better together than solo!
Many people don’t realize that one reason why our solar system is special is because there is only one star—most stars that we see in the sky are actually binary systems with 2 stars. They orbit each other, and any planets would orbit around the both of them! This, of course, makes me think of a favorite scene from one of my favorite movies:
Luke Skywalker enjoying the suns-set on Tatooine (photo courtesy of “Orbiting Two Suns: The Science Behind Tatooine and Obi-Wan Kenobi”)
Now on to the baking!
Kitchen tools you will need:
oven
pan for 15 cupcakes
15 paper cupcake liners
large bowl
sifter
whisk
measuring spoons and cups
toothpick
wire rack
cupcake corer
piping bag with large round tip
stand mixer with paddle attachment
Ingredients you will need:
FOR THE CUPCAKES
1 c all-purpose flour, spooned and leveled
¾ c granulated sugar
6 T unsweetened Dutch-processed cocoa powder
¼ t baking powder
½ t baking soda
½ t coarse Kosher salt (if using table salt, use half the amount)
1 t espresso powder (optional)
2 T powdered egg replacer with 4 T water, beaten
½ c unsweetened soy milk
½ c Violife sour cream
½ c unsweetened applesauce
1 ½ t vanilla extract
FOR THE FILLING
1 c Nocciolata dairy-free hazelnut spread with cocoa
FOR THE FROSTING
1 ½ c Earth Balance unsalted butter, softened to room temperature
2 ¼ c powdered sugar
¾ c unsweetened Dutch-processed cocoa powder
¼ t coarse Kosher salt (if using table salt, use half the amount)
1 ½ t vanilla extract
2-3 T unsweetened soy milk or Silk dairy-free heavy whipping cream, only if needed
1/3 c Nocciolata dairy-free hazelnut spread with cocoa
chopped hazelnuts for garnish
Preparation for the cupcakes:
Preheat the oven to 350 F. Position a rack in the center of the oven.
Line your cupcake pan with 15 paper liners.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder (if used).
Add the egg replacer/water mixture, milk, sour cream, applesauce, and vanilla.
Whisk until well combined, about 30 seconds.
Use a 1/4 cup measuring cup to scoop the batter into the muffin pan, filling the cups about 2/3 – 3/4 full.
Bake the cupcakes on the center rack for about 18-20 minutes, until a toothpick comes out clean.
Cool several minutes in the pan, then carefully transfer to a wire rack to cool completely before filling and frosting.
Use a cupcake corer to remove the center of the cooled cupcakes.
Fill a piping bag with a large round piping tip with 1 cup of the chocolate hazelnut spread.
Fill the cupcakes with the chocolate hazelnut spread.
Preparation for the buttercream frosting:
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until smooth.
With the mixer on low, gradually add the powdered sugar, cocoa powder, salt, and vanilla.
Increase speed to medium-high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy, adding the milk only as needed for desired piping consistency.
Add the remaining 1/3 cup chocolate hazelnut spread and mix on low until combined.
Fit a piping bag with tip and fill it with the buttercream.
Pipe the frosting onto the cooled, filled cupcakes and decorate with the chopped hazelnuts.
Notes on the recipe:
Here is a trick that I am so happy to have discovered: baking using unsweetened applesauce in place of oil. I’ve never been a fan of oily/greasy textures or flavors. Plus, the applesauce is healthier, too, but still gives the moisture that you crave in cupcakes. Substitute in a 1:1 ratio.
I haven’t found a vegan equivalent for the Ferrero Rocher confections (pictured in the recipe photo), so only top my cupcakes with the chopped hazelnuts.