Vegan Chocolate Hazelnut Cupcakes

Delish Knowledge
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Servings 12 cupcakes
Recipe Ingredients:


  • 1 cup Pacific Foods Organic Hazelnut Plant-Based Beverage
  • 1 cup granulated sugar
  • 1/3 cup neutral oil like canola or sunflower
  • 1 tbsp. apple cider vinegar or regular white vinegar
  • 1 tbsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp. baking soda


  • 1/3 cup Pacific Foods Organic Hazelnut Plant-Based Beverage
  • 1 cup semi-sweet chocolate chips, scant
  • 1/8 cup coconut oil melted
  • 1-1 1/2 cups powdered sugar
  • crushed hazelnuts for topping

For cupcakes

  • Preheat the oven to 350 degrees F and lightly spray a muffin tin; set aside.
  • In a large bowl, add the hazelnut beverage, sugar, oil, vinegar and vanilla together and whisk together until the sugar is dissolved.
  • In a separate bowl, whisk together the flour, salt, cocoa powder and baking soda and stir until everything is mixed well.
  • Gradually add the flour mixture to the wet mixture and mix until just smooth, taking care not to overmix. Spoon the batter into the prepared cupcake pan (using ~ 1/3 cup).
  • Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack while you prepare the frosting.

Make the frosting

  • Place hazelnut beverage in a microwave safe bowl and heat on high for one minute (alternatively, you can warm in a saucepan.) Remove from microwave and immediately add the chocolate chips and cover with a dish towel to trap the steam. Let sit for 3-4 minutes.
  • Stir to incorporate the chocolate into the warm beverage (it should melt), then add the coconut oil and cover again. Let rest for 10 minutes.
  • Beat the powdered sugar in, starting with 1 cup and adding more as needed. I use my Kitchen Aid for this as it’s easier, but you can also use a whisk and a bowl. Just prepare for a good arm workout! You’ll know it’s ready when the frosting is glossy and somewhat thick. Place in the fridge to set for 20 minutes; if it’s still runny after 20 minutes then add more powdered sugar. I usually end up adding ~1 1/4 cups.
  • Frost cupcakes and decorate with crushed hazelnuts!