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1
Preheat the oven to 325 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
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2
In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, baking soda, salt and xanthan gum until well integrated.
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3
Add in the soy milk, oil, vanilla and vinegar, and mix until smooth.
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4
Fill the cupcake liners three-quarters-full with batter.
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5
Fill a pastry bag with the chocolate hazelnut spread and cup 1/4-inch off the tip.
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6
Fill each cupcake with 1 tablespoon chocolate hazelnut spread.
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7
Sprinkle the tops of each cupcake with 1 tablespoon Candied Hazelnuts and bake until baked through, 13 to 15 minutes.
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8
Cool the cupcakes completely.
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9
To assemble: Generously frost each cupcake with the marbled Vanilla Bean and Hazelnut Frostings.
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10
Top with a sprinkle of the remaining candied hazelnuts.
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11
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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12
Mix the hazelnuts, granulated sugar, maple syrup and salt until the hazelnuts are evenly coated.
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13
Spread evenly on the prepared baking sheet.
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14
Bake for 10 minutes.
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15
Allow to cool for 5 to 10 minutes.
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16
Mix the powdered sugar, nondairy margarine, soy milk, vanilla extract, vanilla seeds and salt with electric mixer until light and fluffy.
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17
Fill half the side of a pastry bag with the frosting and set aside.
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18
Mix the powdered sugar, nondairy margarine, soy milk, chocolate hazelnut spread and vanilla with an electric mixer until light and fluffy.
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19
Use the same pasty bag with the vanilla bean frosting and add the hazelnut frosting to the other half of the bag for a marble effect.
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20
Cut 1/2-inch off the tip.
