My kids absolutely love chocolate desserts, so I am always trying to find new ways to bake with chocolate. Nutella is such a versatile ingredient, and who does not like Nutella! So I thought of trying an Eggless Mocha Nutella cupcake. The hazelnut chocolate flavor of the buttercream is just irresistible and goes wonderfully well with the mocha flavor of the cupcakes. These cupcakes were a hit with the kids and their friends!
The Eggless Mocha Cupcake
The cupcake recipe is the same as my Vegan chocolate cake recipe. I regularly use the vegan chocolate cake recipe to bake chocolate cupcakes. To give it mocha flavor, I added 1 tablespoon of instant coffee to the recipe. If you would like, you can also use 1 shot of espresso instead of instant coffee; just reduce the amount of water by the same amount. And don’t worry, the 1 tablespoon of coffee is divided into 16 cupcakes, so it does not make them too caffeinated, just gives them a wonderful mocha flavor.
The cupcakes are filled with Nutella. And this step can be optional but I would really recommend it to give it that extra Nutella boost. Once the cupcakes have cooled, a small ½ inch cutout is made in the center of the cupcakes and filled with gooey Nutella.
The Frosting
It’s a buttercream frosting that is flavored with Nutella and cocoa powder. It tastes divine and pipes like a dream. It is probably one of my favorite buttercreams that I make.
You can choose to top the cupcakes with chopped hazelnuts (as recommended), Ferrero Rocher chocolates, chocolate sprinkles, colorful sprinkles or whatever your heart desires!
Make ahead and Storage tips for Eggless Mocha Nutella Cupcakes
I always bake my cupcakes a day ahead, cool them completely and store them in an airtight container at room temperature. I frost and serve it the next day.
Frosted cupcakes can sit at room temperature for a day or can be stored in the fridge in an airtight container for up to 5 days.
Leftover frosting can be stored in an airtight container in the refrigerator for up to a month. Before using it, bring it to room temperature and whip it slightly.
If you like these Eggless Mocha Nutella Cupcakes, you may want to try this cupcake recipe also:
All Natural eggless Red Velvet Cupcakes
Mocha Nutella Cupcakes (eggless)
Nutella and mocha flavored eggless cupcakes
16
servings20
minutes20
minutes20 minutes
Ingredients
1 1/2 cups All purpose flour
1 cup Sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon instant coffee
1/3 cup any unflavored oil ( I use avocado oil)
1 cup water
1 teaspoon vanilla extract
1 teaspoon white vinegar
- Nutella Buttercream Frosting
1/2 cup Unsalted butter, room temperature
1/4 cup Nutella
1 1/2 cups Powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons Heavy cream
1/2 teaspoon salt
chopped toasted hazelnuts for garnish (optional)
Method
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners – this recipe makes about 16 cupcakes. Set aside.
- Mix the flour, sugar, baking soda, cocoa powder and salt into a bowl.
- Dissolve coffee granules in 1 cup of water. Pour the oil, water/coffee mix, vanilla extract and vinegar into a separate bowl and mix together.
- Pour the wet ingredients into the dry ingredients and mix well.
Divide the batter evenly between the cupcake tins filling them 2/3 the way full. - Bake for about 18-20 minutes or until a toothpick comes out clean. Remove the cupcake pan from the oven and allow them to cool in the pan for 5 minutes. Carefully remove the cupcakes from the pan, and place on a wire rack to finish cooling.
- Nutella Buttercream and Decorating the Cupcakes
- While the cupcakes cool make the Nutella buttercream. Beat unsalted butter on a medium speed for a minute with a paddle attachment in a stand mixer or hand mixer until smooth.
- Mix Nutella and salt. On the lowest setting, add in powdered sugar, followed by cocoa powder. Scrape the sides and bottom of the bowl as need with a rubber spatula.
- Add 2 Tbsp of heavy cream and beat on medium speed until the ingredients are fully incorporated and the desired consistency is reached.
- Once the cupcakes are cooled, use a small pairing knife to remove the center of the cupcake, about ½ inch circle. Fill the centers with 1 teaspoon of Nutella.
- Fill a piping bag with the frosting and frost the cupcakes. Top with chopped toasted hazelnuts if desired.
Tips
- If you just want to make Chocolate Nutella cupcakes, omit the instant coffee powder in the cake batter.
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