Hazelnut Cupcakes with Hazelnut-Chocolate Frosting

Recipe by Cook's Hideout

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Ingredients

• 1 cups all purpose flour
• 2 tbsp cornstarch
• Ritz Cracker
• Ritz Cracker
• Ritz Cracker
• 1 cup soy milk
• 1 tsp apple cider vinegar
• ⅓ cup canola oil
• Ritz Cracker
• 1 tsp vanilla extract
• 1 tsp cinnamon (Ground)
• Ritz Cracker (Ground)
• Ritz Cracker (- toasted and skin removed)
• Ritz Cracker (Semisweet Chips)
• Ritz Cracker
• 2 tbsps Nutella hazelnut cocoa (or other spread with)
• 3 tbsps whipping cream ((heavy cream))

Method

1. Preheat oven to 350°F and line muffin pan with cupcake liners.
2. Whisk soy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
3. Beat together the soy milk mixture, oil, sugar, vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, salt, ground cinnamon and nutmeg and mix until no big lumps remain.
4. Stir in the chopped hazelnuts.
5. Fill cupcake liners 2/3rds of the way full and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
6. Transfer to a cooling rack and let them cool completely before frosting.
7. To make the frosting: In a small saucepan, combine all the ingredients and heat over low heat, about 10~15 minutes, stirring occasionally, until chips are melted and mixture is smooth.
8. Cool until the frosting thickens. To speed up the cooling process, refrigerate the mixture for 20 minutes, stirring occasionally until thickened.
9. Once the cupcakes are cooled completely, frost the cupcakes. Sprinkle with chopped hazelnuts.

View the recipe instructions at Cook's Hideout