Nothing says February quite like chocolate! I am, of course, a huge chocolate lover so I knew we just had to add a recipe to the blog for Valentine’s Day ; )
The base of the cupcake + icing recipe are lower in sugar than typical cupcake recipes but the Nutella center makes these cupcakes just the right amount of sweet! Not to mention, they’re gluten free [+ vegan if you use a Nutella substitute, like Nutiva!].
The icing has to be made the night before so make sure you factor that into the prep time!
- 1 ½ cups Oat Flour
- 2/3 cup Cocoa Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- ½ cup Water
- ½ cup Non-Dairy Milk
- 3 tbsp Melted Coconut Oil
- ¼ cup Sugar
- ¼ cup Maple Syrup
- 1 tsp Vanilla Extract
- ½ cup Nutella
- ¾ cup Coconut Cream
- 1 ½ cups Chocolate Chips
#1] Heat coconut cream + chocolate chips in a microwave safe bowl in increments of 30 seconds, mixing every time.
#2] Place in fridge once mixture is smooth + let set over night.
#3] Once cupcakes are cooled + ready to frost, use a hand mixer + beat the chocolate mixture until light + fluffy. Set aside.
#1] Preheat oven to 350 F + prepare muffin tin with cupcake liners.
#2] In a medium bowl, combine oat flour, cocoa powder, baking soda, + salt. Set aside.
#3] In a large bowl, combine water, non-dairy milk, coconut oil, sugar, maple syrup, + vanilla extract.
#4] Slowly combine dry ingredient mixture into wet ingredients, using a hand mixer to remove any lumps.
#5] Fill cupcake liners ¾ full + bake for 16-20 minutes. Once cupcakes are out of the oven, use a toothpick or straw to insert in the middle of the cupcake + push sides back until a small hole [about a ¼ inch wide] is formed.
#6] Once the cupcakes have cooled, fill a plastic sandwich bag with the Nutella + snip off the bottom corner of the bag to create a pipette. Fill the cupcakes with Nutella before icing the tops.