Better Than Foreplay Eggless Chocolate Nutella Filled Cupcakes

I've been on a hunt for a unique cupcake recipe. Who doesn't love Nutella and chocolate? So, what better recipe than Chocolate Nutella Filled Cupcakes? I'm a vegetarian but I eat dairy, so it was important for me to leave the eggs out.

By putting together two recipes from blogs, I've come up with my own. Here's the recipe:

Ingredients:

1/4 C. Canola Oil
1 1/4 C. Sugar
2 Eggs (Made from Bob's Red Mill or Ener-G brand egg replacer)
3/4 C. Flour
1/2 t. Baking Powder
1/4 t. Baking Soda
1/4 t. Salt
1/2 C. Unsweetened Cocoa Powder (I used Ghirardelli, yum!)
1/2 C. Whole Milk OR Soy Milk
1 t. Vanilla

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For Filling:
1/2 C. of Nutella (Or as much as you want)
1/4 C. Confectioners Sugar

Yield: 12-14 cupcakes

Method: Preheat oven to 375 degrees, then turn it down to 350 just prior to baking

1. In one bowl, combine the dry ingredients and whisk them to incorporate them.
2. In another bowl, combine all the wet ingredients
3. Combine bowls, add the wet ingredients to the dry slowly while whisking
4. Fill cupcake tins 2/3's of the way and bake for about 20-22 minutes. Allow to cool for about an hour.
5. This is where your grade school skills come in. You'll have to remember how to fit the circle peg back in the circle hole. When the cupcakes are cool, cut out a round piece in the top of the cupcake. Dig out a tiny bit of cake from the hole, and then fill with 1/2 tsp. of Nutella. Put the top back on and press gently down so it is level with the rest of the cupcake.
6. Finish with a sprinkling of Confectioners sugar.

Let me know if you have any questions!