Growing up, Nutella was bliss in liquid chocolate form. After hitting a certain age and understanding the not-so-appetizing ingredients that went into creating it, this blissful chocolate world of hazelnuts was shunned, and I turned to developing my own alternatives, such as raw chocolate peanut butter (cocoa powder, date syrup, peanut butter – a chocolatey, enticing mess that I recommend). Having not touched Nutella for years, I had wanted to create a recipe involving hazelnuts – hopefully involving my beloved Nutella. Voila, the idea for this stuffed cupcake came to fruition. These were made for an exceptional friend, who had given me the idea of hazelnuts when I casually asked “so, what do you think I should bake next? What flavors do you prefer?” Unknowingly giving me “a-ha!” moment. Thus, Nutella Jr. is born. Anyways, let’s continue on to the recipe and if you try it, leave a comment below to let me know how it turns out!
Word of the Day
Vicissitude (n.): the quality or state of being changeable; a difficulty or hardship usually beyond one’s control (The vicissitudes of life strike us all)
Half a batch of cupcakes using this recipe
For the Nutella:
2 cups raw hazelnuts, toasted for only a COUPLE minutes at 400 degrees F. Once toasted, rub most of the skins off using a paper towel. You will know they are ready when you bite one and the hazelnutty nutella taste comes out.
-2 teaspoons vanilla extract
-1/4 cup raw cocoa powder
-1/2 cup date syrup, or any liquid sweetener
-1/4 teaspoon salt (add more as desired per taste)
-1 tablespoon melted coconut oil (not virgin/extra virgin – it should not smell like coconuts!)
-8-11 tablespoons almond milk (any type of milk would work. Start with 8 and add more as desired)
Add the hazelnuts to the food processor first, for 10-15 minutes until it becomes nut butter. Then add the rest of the ingredients and blend until it becomes a nutella-like consistency.
Make the cupcakes as per the recipe linked above. Once they are cooled, scoop out part of the top of the muffin, and stuff it full of the nutella filling. Put the top back on and ice with more nutella. Repeat for all 12 cupcakes (there should be enough for at least 12.) Serve! Keep in an airtight container
Nutritonal Info (per muffin):
Fat: 18.6 g
Carbs: 37.1 g
Sodium: 220.4 mg
Cholesterol: 0 mg
Fiber: 4.5 g
Sugar: 22.9 g
Protein: 4.9 g