Eggless Chocolate Hazelnut Cupcake

Ingredients

Dry Ingredients:

• All-purpose flour – 120g
• Cocoa powder – 30g
• Baking powder – 1 tsp
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp

Wet Ingredients:

• Condensed milk – 150g
• Vegetable oil – 60ml
• Milk – 80ml (lukewarm)
• Vinegar – 1 tsp
• Vanilla extract – 1 tsp

Filling & Frosting:

• Hazelnut spread – 6 tsp
• Butter – 100g (soft)
• Icing sugar – 180g
• Cocoa powder – 2 tbsp
• Milk – 2 tbsp (adjust consistency)
• Crushed roasted hazelnuts – for garnish

Tools

• Paper Cupcake Cups
• Liners
• Mixing bowls
• Whisk
• Spatula
• Piping bag

Recipe Overview

These eggless chocolate hazelnut cupcakes are soft, airy, and rich in flavor. The vinegar and baking soda help achieve a perfect rise while the condensed milk adds moisture. Each cupcake is filled with luscious hazelnut spread and crowned with a creamy chocolate frosting, sprinkled with roasted hazelnuts for crunch. Ideal for celebrations or gifting, these cupcakes deliver a bakery-quality experience without eggs, making them suitable for vegetarian diets or anyone avoiding eggs. Pair them with a hot cup of coffee or pack them in festive boxes for friends and family.

Recipe Detail

Start by preheating your oven to 170°C (340°F) and line a cupcake tray with paper liners. In a bowl, mix milk and vinegar and let it sit for 5 minutes to curdle. Sift flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk condensed milk, oil, vanilla, and the curdled milk mixture. Fold dry ingredients into wet gradually until smooth.

Fill each cupcake liner halfway, drop 1 tsp of hazelnut spread in the center, then top with more batter till 3/4 full. Bake for 18–20 minutes or until a toothpick near the edge comes clean. Cool completely.

Whip butter till pale. Add icing sugar, cocoa powder, and milk gradually till smooth and pipeable. Frost cupcakes, sprinkle hazelnuts, and serve.

1. Preheat oven at 170°C
2. Mix vinegar and milk, let sit 5 mins
3. Sift dry ingredients in a bowl
4. In another bowl, whisk condensed milk, oil, vanilla, and curdled milk
5. Combine wet and dry ingredients
6. Pour batter halfway into paper cups
7. Add 1 tsp hazelnut spread in center
8. Top with batter till 3/4 full
9. Bake for 18–20 mins, cool completely
10. Whip butter, icing sugar, cocoa powder, and milk
11. Frost and garnish with hazelnuts