My first trial from Vegan Cupcakes Take Over the World! (Baked in silicone pans lined with tinfoil, to increase the heat conductivity and thus avoid the dreaded saggy cupcake syndrome.)
I was too lazy to do the stuffing and the ganache, so I just turned the hazelnut-mocha filling into a topping, and stuck a hazelnut on top.
My probably biased verdict: extremely good. In celebration, I wanted to break out the black turtleneck pullovers, as suggested in the recipe's intro, but it's not quite cool enough for that in Atlanta yet.
One peculiarity, though: the instructions said to add the hazelnut oil with the other wet ingredients -- but I couldn't find hazelnut oil listed among the ingredients, so I (a) didn't buy any and (b) didn't know how much I should've added if I'd had any on hand. o.O They turned out well anyway, but I can't help but wonder whether they were intended to be even hazelnuttier. (Would such a thing be legal? I am something of a hazelnut fiend, and have been known to do a little happy hazelnut dance when stumbling across a new vegan hazelnut-based product in the stores.)