Gluten Free Nutella Cupcakes. Gluten. Free. Nutella. Cupcakes. Nutella Cupcakes. Gluten Free. Imma just let that sink in for a moment.Jump to Recipe
This is not just a gluten free cupcake, its not even just a chocolate gluten free cupcake.
Its a Nutella gluten free cupcake.
Any other gluten free peeps overjoyed at the news that nutella is gluten free? When I realised, I was so happy.
I honest-to-goodness love nutella. Like, 100% have been known to eat it with a spoon stright out of the jar.
And I’m not alone. 365 million kilos of nutella is consumed annually worldwide. I’m not even surprised, that stuff is legit. addictive. I mean, chocolate, hazelnuts, whats not to love?
This recipe for nutella cupcakes doesn’t even use nutella in the cupcake. You can bake up a nutella flavoured treat and save most of that jar of nutella for personal use. What a time to be alive! Instead, we’re using cocoa powder and ground hazelnuts as a gluten free flour replacement, to give these cupcakes that, erm, chocolate + hazelnut flavour. Don’t worry though, its not a completely Nutella-free zone: actual Nutella is used in the icing.
Ground hazelnuts (AKA hazelnut flour or hazelnut meal) make a great alternative to ground almonds. Obviously, the key flavours of nutella are chocolate and hazelnuts, so ground hazelnuts, along with cocoa powder, make a great flour replacement here. Ground hazelnuts can be a bit trickier to get hold of than ground amonds, but you can always toast and grind whole or chopped hazelnuts to make your own (full blog post on DIY nut flours coming soon) or buy them easily online (you can grab a bag of them in my Amazon Affiliate* shop here >>> SHOP.
* Thats an affiliate link – anything you buy after clicking that link will give me a small comission, at no additional cost to you. Read more here.
- 100 g Unsalted Butter or Margarine
- 100 g Light Soft Brown Sugar
- 2 Eggs (medium)
- 50 g Cocoa Powder
- 75 g Ground Rice
- 75 g Ground Hazelnuts
- 0.5 tsp. Xanthan Gum
- 0.5 tsp. Baking Powder (gluten free)
- 0.25 tsp. Salt
- 120 g Icing Sugar
- 60 g Unsalted Butter or Margarine
- 30 g Nutella
First, line a 12-hole cupcake tray with paper or silicone cupcake cases, and preheat the oven to 150°C (300°F approx.)
Whisk the butter and sugar together until creamy.
Crack the eggs in, and whisk again.
Then sift in the cocoa powder, ground rice, ground hazelnuts, xanthan gum, baking powder and salt to remove any lumps.
Fold the gluten free flour blend into the batter, and then spoon into the lined cupcake tray.
Bake in the oven for 20 minutes, or until a knife inserted into the center comes out clean.
Allow the cupcakes to cool completely, then make the Nutella icing.
Add the icing sugar, butter, and Nutella to a bowl, and mix gently (to avoid a cloud of icing sugar!), before whisking well, into a stiff icing.
Ice the cooled Nutella cupcakes with an icing gun or piping bag.
Here’s where you can buy the gluten-free flour substitutes used in the recipe:
FYI, These are affiliate links, which means that if you click through and make a purchase on Amazon, I get a small comission at no extra cost to you. (Lets be honest, I’ll probably just spend it on more ingredients so I can bake more cakes). You can see my full disclaimer policy and T&Cs here.
Visit my full shop here, to stock up on gluten free baking essentials.