Hazelnut Cupcake with Mochanut Mousse
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.)