You can really taste the hazelnut flour in these rich and decadent chocolate hazelnut cupcakes. Great served plain, but once you add the creamy Nutella frosting (recipe below) you will NOT be able to stop at one! I used to make the glutenous version of these almost every year for Geoff for Valentine’s Day. He LOVED them. So when I found hazelnut flour in the grocery store the other day, I knew exactly what I was going to do with it – convert his old favorite to gluten free. I figured it’d be good, but it turned out even better than I expected! We actually like the gluten free version better. The hazelnut flour gives the cakes a more complex flavour and better texture. Scroll down and hit continue reading for the recipe.
Looking for gluten free Valentine’s Day treats? You might like these other recipes from gfandme.com
microwave, single serving sponge cake (for the Valentine who’s in a hurry!)
Gluten free ferrero rocher (easier than you’d think!)
Dark Chocolate Cake (Valentine’s Day classic!)
chocolate hazelnut cupcakes
Chocolate Hazelnut Cupcakes
What you’ll need:
1/4 cup cocoa
1/2 cup oil (We use Becel, but light tasting olive oil works too)
1 cup brown sugar
TIP: This makes a heavy, rich cupcake. For a lighter version, cut the sugar to 3/4 cup.
1/2 teaspoon vanilla
1/2 cup hazelnut flour (well packed)
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/8 teaspoon salt
What you’ll do:
Heat oven to 350 degrees and grease or line 6 muffin cups.
In small bowl, blend oil and cocoa together well.
In a medium bowl, whisk together the hazelnut flour, xanthan gum, baking powder and salt.
In mixer bowl, beat eggs. Then add the sugar and beat until fluffy.
Add the vanilla and the oil/cocoa mix and blend. Add the flour and stir until combined.
Divide into 6 muffin cups. Bake for 25 – 30 minutes or until a toothpick comes out clean.
Tip: Can also be baked in an 8 inch cake pan for 20 minutes.
Let cool and store in an airtight container on the counter or in the refrigerator for up to 4 days. Like many baked goods made with nut flours, these improve with age.
To make the frosting, combine equal amounts of Nutella, margarine or soft butter, and sifted icing sugar (or less if you don’t want it too sweet). About 1/3 cup of each should do 6 cupcakes.
Photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada
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Thanks so much for the reblog!
OHMYGAWD. I’m so gonna have to try these.
I’ve re-blogged this post on my blog. Just looks too good, I had to:
These look so yummy! Thanks for sharing!
You’re so welcome. Hope you get a chance to try them!
Pingback: Chocolate alert: Chocolate Hazelnut Cupcakes | HeatCageKitchen
I made just the cupcakes yesterday, no frosting, and I used SomerSweet instead of sugar. Delicious, but they don’t look as good as yours. HIGHLY recommended recipe–this one’s a real winner.
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