Chocolate and Hazelnut Cupcakes

Nutella has to be one of my absolute favourite things and one of the few things I genuinely miss. These cupcakes more than make up for not being able to eat it though- the icing is so so chocolatey and creamy and the cake is perfectly moist!!! I’d love to see your photos if you make these yourselves #liviaskitchen Makes 12

Prep: 10 minutes

Cook: 20 minutes + 15 minutes to cool

Total: 45 minutes




  • 170g Hazelnut Butter,40g Cacao Powder,200g Ground Almonds,35g Buckwheat Flour,180ml Almond Milk,130ml Maple Syrup,Pinch of salt
  • Frosting

  • 135g Medjool Dates,100g Hazelnut Butter,125g Coconut Yoghurt (I use Coyo),25g (4 tbsp) Cacao Powder,2 tbsp Maple Syrup


  • Preheat the oven to 180 degrees celsius and line a cupcake tin with cupcake cases.

  • Mix all of the cupcake ingredients together.

  • Spoon into the cases and bake for 20 minutes.

  • Remove from the oven and leave to cool.

  • Whilst the cupcakes are baking, blend the dates in a food processor until relatively smooth.

  • Add all the other ingredients and blend until you have a completely smooth frosting.

  • Spread onto the cooled cakes.

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