miss ferrero

Hello there, so who is up for cupcakes? If you like chocolate, this one will blow your mind. The twist? Say hi to Ferrero’s big sister, topped with a yummy vanilla butter cream. Did you know Mr. Michele Ferrero passed away some days ago? R.I.P.

ingredients– MISS FERRERO –

for x; vegan & low in fructose


– 100 g of grated hazelnuts
– 200 g whole spelt flour
– 1 pkg of baking powder
– 5 tbsp. of cane sugar
– 5 tbsp. of cacao powder
– 300 ml of soy milk
– 300 ml of water (start with less)
– 1 tsp. of salt
– handful of dark vegan chocolate

– 1 pkg of vanilla sugar
– 300 ml of coconut cream (creamy part on top of the coconut milk pkg)
– 5 full tbsp. of vegan butter (alsan)


1. Preheat oven on 200°C.
2. Combine dry ingredients: flour, baking powder, hazelnuts, cacao powder, cane sugar and salt.
3. Ground flaxseeds, add hot water and let sit for 5 minutes, add the other liquids such as soy milk and some of the water.
4. Bring liquids slowly into bowl of dry ingredients, use a hand mixer. You are looking for a thick but still liquid mass.
5. You can start bringing the mass into paper muffin liners.
6. Cut chocolate into little chunks and place them in center of cupcakes. + Sprinkle some grated hazelnut on top.
7. Bake for about 30 minutes. Let them cool down completely for about 2 hours before preparing the butter cream.

1. For the butter cream simple beat the coconut cream with the vanilla sugar for 5 minutes, now add vegan butter, keep beating.
2. Get your pastry bag ready, fill in the butter cream and start decorating your cupcakes.
3. Sprinkle cane sugar on top. Serve immediately or store in fridge. Enjoy.

scaleflour & cacaochocolatehazelnut cupcakeyum