Chocolate, Hazelnut & Coffee Cupcake recipe

To celebrate the launch of the Abbeydale Road Parklet we've teamed up with the team at Nevertheless Cakes for a special collaboration. Head Chef, Ellen has specifically designed a recipe using ingredients from around the shop, and the missing few can easily be found in low waste.

Makes 16-18


Cupcake Ingredients

375g Plain White Flour

300g Soft Light Brown Sugar

1 1/2 tsp Baking Soda

1 tsp Cinnamon

1 tsp Salt

1 1/5 tbsp Frazer’s Coffee

(Steel City Blend or Ugandan)

360ml OAT M*LK

3 tsp Vanilla Extract

200ml Sunflower Oil

1 1/2 tbsp Apple Cider Vinegar


Chocolate Hazelnut Icing Ingredients

200g Mr Organic Free From Chocolate & Hazelnut Spread

200g Vegan Butter Block

460g Icing Sugar

80-100ml OAT M*LK


To Decorate

Chopped Hazelnuts

Raw Chocolate Coated Salted Hazelnuts


Instructions

  • Preheat the oven to 350°F (180°C). Line a cupcake tin with cases.

  • Add the OAT M*LK to a pan, heat until it bubbles then turn right down. Add the Frazer’s Coffee and let it brew on low heat for 5 minutes, stir occasionally.

  • Meanwhile, sift plain white flour in a mixing bowl and mix in light brown sugar, baking soda, cinnamon and salt.

  • Strain the coffee and OAT M*LK using a cafetière or double strain using a sieve.

  • Add the coffee and OAT M*LK mixture, vanilla extract, oil and vinegar and mix into a batter. Don’t overmix.

  • Divide the batter evenly between cupcake cases, roughly 2/3rds full.

  • Bake for 25 minutes or until a toothpick inserted into the centre of a cakes comes out clean.

  • Once cooled down, place on a wire rack.

  • Icing: Beat the butter block (at room temperature) on medium in a bowl with an electric mixer or a paddle in a stand mixer for two minutes, until smooth and airy.

  • Add the Mr Organic Free From Chocolate & Hazelnut Spread, 80ml of OAT M*LK and sieved icing sugar. Beat on low until combined then on medium for two minutes.

  • If the buttercream is too thick, add a couple tablespoons of OAT M*LK at a time until soft. It it’s too soft, add a couple tablespoons of icing sugar at a time until it firms up.

  • When the cakes have cooled completely, decorate to your taste and top with chopped hazelnuts and raw chocolate salted hazelnuts and enjoy!

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