Gluten Free Chocolate Cupcakes with Nutella Frosting

gluten free chocolate cupcake with nutella frosting

 

 

Gluten free chocolate cupcakes? So tasty! So many people think gluten free and think that most of the cupcakes can be chalky, dense, or just overall gross. Thankfully, I found a delightful chocolate cupcake recipe that is gluten free! I am oh so very excited about this because my best friend and her family all have celiac disease, which prevents them from having gluten products. And when you have a best friend who can’t have flour, your ability to treat your friends decreases dramatically.

I have tried out multiple different recipes, but this one provides a nice, light, fluffy cake which I absolutely love! Another pro to baking gluten, free, it is very easy for the recipes to follow to paleolithic diet, making cupcakes much healthier than normal baked goods.

 

Gluten Free Chocolate Cupcakes with Nutella Frosting

yields about 10 cupcakes

Ingredients

Gluten Free Chocolate Cupcakes

  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup grape seed oil
  • 1/2 cup agave nectar
  • 3 eggs

Nutella Frosting

  • 1 cup coconut oil
  • 1/4 cup nutella
  • 3/4 cup confectioners sugar

Directions

Gluten Free Chocolate Cupcakes

Preheat oven to 375°F and prepare a cupcake tray with liners

1. Sift together coconut flour, cocoa powder, salt, and baking soda

2. Beat together eggs, grape seed oil, and agave nectar

3. Combine dry ingredients into egg mixture

4. Divide batter evenly into cupcake tray and bake for 20-22 minutes

5. Allow to cool completely before frosting

Nutella Frosting

1. Beat together coconut oil and nutella until smooth

2. Beat in confectioner’s sugar 2 tablespoons at a time until smooth

4. Using a small offset spatula, frost the cupcakes

Enjoy!

Chocolate Irish Car Bomb Cupcakes

So Happy St Patty’s day everybody! I have never really been one for holidays, and always felt a little off celebrating St Patty’s day. But growing up in a town only 30 minutes south of Boston, it was kind of forced upon everyone, even the little Chinese-Indian girl. Thankfully, throughout high school I was kind of a nerd and was able to play in the St Patty’s Day Parade every year. t was an unfortunately long parade, however, I was lucky and only had a piccolo to carry, imagine being a tuba or percussionist?  Then University rolled around and I actually didn’t really want to celebrate. And now, I still don’t celebrate it, but I like to bake, so why not?

So I decided to bring in Irish Car Bomb Cupcakes for my coworkers, and found an amazing recipe on Smitten Kitchen. You can omit the alcohol from this recipe, but where is the fun in that?!? Most of it bakes out in the cupcake anyways, but it is still potent in the butter cream and in the ganache, so I would not recommend serving this to children.

Chocolate Irish Car Bomb Cupcakes

Yields about 2 dozen cupcakes

Ingredients

Chocolate Guinness Cupcake

  • 1 cup Guinness
  • 16 table spoons unsalted butter, softened
  • 3/4 cup cocoa powder
  • 2 cup all purpose flour
  • 2 cups granulated sugar
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 2/3 cup sour cream

Irish Whisky Ganach

  • 8 oz bittersweet chocolate, chopped
  • 2/3 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons Irish whisky

Bailey’s Butter Cream

  • 12 Tablespoons unsalted butter, softened
  • 5-6 cups confectioner’s sugar
  • 3/4 cup Bailey’s

Directions

Chocolate Guinness Cupcakes

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1. Simmer Guinness and butter in a heavy bottomed sauce pan over medium heat

  • Stir in cocoa powder and whisk until smooth
  • set aside to cool, slightly

2. Mix together the sifted flour, sugar, baking soda, and salt

3. In a bowl  for your stand mixture fitted with a paddle attachment, or with a hand mixer, beat the eggs and sour cream to combine

  • add the chocolate stout mixture and beat to just combine
  • fold in flour mixture with a rubber spatula

4. Distribute batter evenly into the cupcake trays, filling each about 2/3 of the way

5, Bake for 17 minutes, or to when a toothpick comes out evenly

  • Allow to cool on a wire rack before coring, filling, or frosting

Irish Whisky Ganache

1. Place the chocolate in a medium sized heat proof bowl

2. Bring the cream to a simmer in a heavy bottomed sauce pan over medium heat

  • Pour over chocolate and let the mixture stand for a minute before continuing

3. Whisk chocolate and cream until combined, placing over a pot of boiling water if the chocolate does not fully melt

  • Whisk in butter and whisky until smooth

4. Allow to cool before filling the cupcakes with the ganache, stirring occasionally

Bailey’s Butter Cream Frosting

1. Beat butter with a  paddle attachment until smooth, about 3 minutes

2. Gradually beat in half of the confectioner’s sugar to the mixture

  • beat in the Bailey’s and whip to combine
  • Gradually beat in the remaining confectioner’s sugar until mixture looks thick enough to frost cupcakes with

Assembley

1. Core cupcakes using a pairing knife or coring tool

2. Fill each cupcake with ganache using a pastry bag or sandwich bag

3. Frost cupcakes however you find appetizing

Cheers!

Chocolate Hazelnut Fudge

Chocolate Hazelnut Fudge

Frangelico and Nutella, two delicious hazelnut creations and I love them both. So why not use them in baking? So I looked up some recipes and found a great one for Chocolate Nutella and Sea Salt Fudge on Tasty Kitchen and decided to give it a go. Unfortunately, my love of nutella couldn’t help me set aside that pang of guilt I felt when adding it to the fudge. I felt like I was taking a shortcut. So I decided, why not make my own chocolate hazelnut spread?! and so…the search began! Luckily The Splendid Kitchen had a great recipe for me to use!

I hope you enjoy this recipe! It makes a great Christmas gift for friends and family as you can buy cheap mason jars and give some home made nutella along with the fudge!

Chocolate Hazelnut Fudge

Yields 36 servings

Ingredients

Chocolate Hazelnut Fudge

  • 14 oz Condensed Milk
  • 1 tablespoon vanilla extract
  • 8 oz semisweet chocolate chips
  • 1 cup chocolate hazelnut spread (recipe to follow, or you can use nutella)
  • 3 tablespoons unsalted Butter, softened
  • 1 tablespoon Fangelico (optional)
  • to taste SeaSalt (optional)

Chocolate Hazelnut Spread

  • 1 cup Hazelnuts, chopped
  • 12 oz milk chocolate chips
  • 2 tablespoons vegetable/canola oil
  • 3 tablespoons Confectioners’ Sugar
  • 1 tablespoons Dutch Pressed Cocoa Powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt

Directions

Chocolate Hazelnut Fudge

1. Line an 8″x 8″ pan with parchment paper, making sure the paper comes up over the sides enough for you to grab and pull the fudge out

2. In a medium sized heat safe bowl, combine the condensed milk, vanilla extract, chocolate chips, hazelnut spread and butter.

3. Create a double boiler by letting the bowl sit over a pot of simmering water. Be careful that the bottom of the bowl doesn’t touch the water as you do not want to burn the chocolate.

4. Stir the ingredients until combined and the mixture looks smooth. This can take anywhere from 5-10 minutes. Remove from heat and stir in Frangelico

5. Pour the mixture into the prepared pan and smooth out the top with a spatula

6. Sprinkle with sea salt if desired

7. Refrigerate until firm, about 2 hours

8. Once fudge is firm, take a hot knife and run it along the sides of the pan, separating the fudge from it. Lift the parchment paper up, removing the fudge from the pan. Peel off parchment paper and cut into small squares. Store the fudge in the fridge or in an air tight container.

Chocolate Hazelnut Spread

Preheat the oven to 350°F
 1. Toast the hazelnuts in a single layer on a baking sheet for about 12 minutes, or until browned and let them cool completely
2. Melt the chocolate chips in a double boiler bu placing a heat proof bowl over a pot of simmering water, being careful that it does not touch the water. Stir until smooth and let cool
3. Place the toasted hazelnuts in a food processor and grind until a paste is formed.
  • add oil, cocoa powder, vanilla and salt
  • continue to grind until the mixture is as smooth as possible
  • add the melted chocolate
  • strain mixture to remove any pieces of hazelnut.

4. This mixture may look runny, but it will thicken nicely as it settles and cools

5. Scrape the spread into a jar or use in the above recipe. This keeps for about 2 weeks, so enjoy!