Gluten Free Chocolate Hazelnut Nutella Cupcakes
These rich cupcakes are heavy with roasted hazelnuts and dreamy milk chocolate nutella buttercream
Servings: 24 cupcakes
Calories: 350kcal
Equipment
- Cupcake pans
- Cookie sheets
Ingredients
For the cupcakes:
- 1 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon)
- 1 3/4 Cup finely ground roasted hazelnuts instructions below
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3 large eggs
- 3/4 Cup canola oil
- 3/4 Cup sour cream
- 3/4 Cup milk
- 2 tsp vanilla extract
- 1 Cup white sugar
For the buttercream:
- 2 Cups salted butter at room temperature
- 4 Cups powdered sugar
- 1 Cup light cocoa powder not dutched
- 1/4 Cup chocolate hazelnut spread nutella or other brands
- 1 tsp vanilla extract
Instructions
- First, roast your hazelnuts. Preheat oven to 350° Fahrenheit. Spread whole, unsalted hazelnuts on a cookie sheet and pop in the oven for 15-20 minutes until the outer skin peels away a bit. Remove and pour into a kitchen towel. Let cool a few minutes, then vigorously rub towel so that some of the hazelnut skins are removed, then let cool completely. Once the nuts are cool, blitz up in a food processor in small batches (1/2 cup MAX per blitzing round or else you’ll end up with hazelnut butter) or nutribullet until you have roasted hazelnut flour.
- Next, make your cupcakes. Keep the oven preheated to 350, and line two cupcake pans with paper cupcake liners. In a medium bowl, whisk together the dry cupcake ingredients (flour, ground hazelnut flour, baking powder and soda, salt), then set aside. In a large bowl, whisk together the eggs, oil, sour cream, milk, vanilla, and sugar until thick and creamy. Add in the whisked dry ingredients and stir together until combined. Scoop the batter into the cupcake pans - each cup should be at least 3/4 full. Bake for 18-22 minutes or until tops of cupcakes spring back with touched. Let cool completely before frosting.
- While the cupcakes are cooling, make the frosting. In a large bowl, using an electric mixer, beat together the room temp butter, vanilla, and 1 cup of the powdered sugar until smooth. Add in the rest of the powdered sugar and cocoa powder 1 cup at a time until fully blended. Add in the nutella or other chocolate hazelnut spread and beat until combined. If the frosting is too stiff, add a tablespoon of milk, if it's too loose, add another cup of powdered sugar. Then scoop frosting into a piping bag and pipe onto cooled cupcakes, then serve!