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–+ servings
Nutella Cupcake

Gluten Free Nutella Cupcakes

Indulge in moist and tender Gluten Free Nutella Cupcakes with rich chocolate flavor and topped with velvety Nutella buttercream. These cupcakes are sure to impress your guests and satisfy your chocolate cravings!
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling and Assembly 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Servings 24 Cupcakes

Equipment

  • 2 Mixing bowls
  • Measuring cups & Measuring Spoons
  • Liquid Measuring Cup
  • 2 Whisks
  • Rubber spatula
  • Muffin Tin
  • 2 oz Cookie/Ice Cream Scoop
  • Cupcake Liners
  • Electric mixer w/ paddle attachment
  • Piping Bag and Piping Tip

Ingredients
  

Cupcakes

  • 1 cup (224g) Brown Sugar light
  • 1/2 cup (116g) Granulated Sugar
  • 1 1/2 cup (186g) Gluten Free Flour (King Arthur Measure for Measure Gluten Free Flour Blend)
  • 1 cup (108g) Cocoa Powder Dutch Processed (Rodelle brand is the best!)
  • 2 1/4 tsp. (12g) Baking Powder
  • 3/4 tsp (6g) Salt
  • 3/4 cup (159g) Vegetable Oil
  • 2 Eggs whole
  • 2 Egg Yolks
  • 1 tsp. (5g) Vanilla Extract
  • 1 cup (236g) Whole Milk warmed
  • 3/4 cup (175g) Coffee strong*

Nutella Buttercream

  • 1 1/2 cup (342g, 3 sticks) Unsalted Butter room temperature
  • 2 1/2 cup (12oz) Powdered Sugar
  • 1 cup (320g) Nutella
  • 1 tsp. (5g) Vanilla Extract
  • Splash Milk or Heavy cream
  • Pinch of Salt

Instructions
 

Cupcakes

  • Preheat oven to 350°F and line muffin pan with cupcake liners.
  • In a large sized bowl, whisk together the sugar, brown sugar, gluten free flour, cocoa powder, baking powder, and salt. Set it aside.
  • In a medium sized bowl, whisk together the vegetable oil, whole eggs, egg yolks, vanilla extract, milk, and coffee.
  • Pour the liquid mixture into the dry mixture and gently whisk together until the ingredients are thoroughly combined.
  • Using a 2 oz. cookie scoop, place one scoop of batter into the cupcake liners. This should fill the cupcake liner 2/3 full of batter.
  • Bake for 15-20 minutes or test the doneness of the cupcake by sticking a toothpick into the center of the cupcake. If it comes out clean, your cupcakes are done!
  • Set cupcakes aside to cool, let them cool completely before filling and frosting.

Nutella Buttercream

  • Place the butter into the bowl of a stand mixer fitted with the paddle attachment.
  • Cream the butter on a medium low speed until smooth and pale yellow.
  • With the mixer on a low speed, add the powdered sugar one cup at a time. Once all the powdered sugar has been mixed in, turn the mixer up to a medium high speed and cream together until the buttercream is white and fluffy!
  • Turn the mixer back down to a low speed and add the Nutella into the buttercream.
  • Once all the Nutella is added, scrape down the sides of the mixer.
  • Add the heavy cream and pinch of salt then mix on a medium speed until everything is mixed in.
  • Finally, top the cooled cupcakes with the buttercream, and enjoy!

Notes

*If you don’t own a coffee maker to make strong coffee for this recipe, you can use 1 Starbucks single serve cold brew concentrate mixed with ½ c. of steaming hot water :)
Keyword chocolate, cupcakes, Gluten free, nutella
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