↑

Delicious Little Bites

Loving Life One Bite at a Time

  • About
    • Disclosure Statement
    • Work With Me
    • Contact Me
  • Recipe Index
  • Low Carb
  • Gluten Free
  • Vegetarian
  • Desserts
  • Privacy Policy
You are here: Home / Recipes / Gluten Free Chocolate Hazelnut Cupcakes

Gluten Free Chocolate Hazelnut Cupcakes

Published January 23, 2017. Last updated April 16, 2019 by Lauren Vavala

Thanks for sharing!

These Gluten Free Chocolate Hazelnut Cupcakes are super moist and super delicious!  Everyone will love them!

These Gluten Free Chocolate Hazelnut Cupcakes are so moist and delicious! Everyone will love them and no one will even know they are eating gluten free cupcakes! Yum!

 This post contains affiliate links for your convenience.  See our Disclosure Statement for more information.

I’ve been playing around with different gluten free flour blends lately.  I don’t feel like I’ve perfected it quite yet, but the result I got using a combination of coconut flour and tapioca flour with these Gluten Free Chocolate Hazelnut Cupcakes was too good to not share right away!

Gluten Free Chocolate Hazelnut Cupcakes

I love the combination of chocolate and hazelnut.  I can eat Nutella by the jar spoonful!  I made a non-gluten free version of these cupcakes not too long ago and had to have others taste test them for me, as I am avoiding gluten at the moment.  They gave them rave reviews, so I had to come up with a version I could eat too!

My fiance and my son both told me that my Gluten Free Chocolate Hazelnut Cupcakes are just as good as my regular Chocolate Hazelnut Cupcakes!  It’s only been a few weeks that I’ve cut out gluten so I’m pretty sure I can say these are pretty darn close to the original!

Gluten Free Chocolate Hazelnut Cupcakes

I topped these cupcakes with an easy-to-make chocolate ganache icing and chopped hazelnuts. Ganache is fun to use, because it not only tastes really decadent, but you can use it in different ways.  You could dip the cupcakes in the ganache while it’s warm, or wait until it cools a little and spread it on (my favorite method), or whip it until it’s fluffier.

Gluten Free Chocolate Hazelnut Cupcakes

I know a lot of you are gluten free, or you cook for people who are gluten free.  One little trick I do when I have to make both gluten free and regular versions of the same food, is use different colored containers, different plates, or different designed cupcake wrappers.  You can also use little food flags to mark the gluten free dishes!  It has really helped everyone to know what they can and can’t have!

I am trying to share more recipes that are gluten free, yet nearly identical to their non-gluten free counterparts!  If there are any gluten free recipes that you would like to see on here, let me know in the comments!

Enjoy!

 

Gluten Free Chocolate Hazelnut Cupcakes
Print

Gluten Free Chocolate Hazelnut Cupcakes

These Gluten Free Chocolate Hazelnut Cupcakes are super moist and super delicious! 
Course Dessert
Cuisine Gluten Free
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 16 cupcakes
Calories 342kcal
Author Lauren Harris

Ingredients

Cupcake Batter

  • 1 Cup coconut flour
  • 1 Cup tapioca flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 Cup unsweetened cocoa powder
  • 1/4 Cup butter melted
  • 1 1/2 Cups granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon hazelnut extract
  • 1 Cup milk *I used almond milk

Chocolate Ganache Icing

  • 9 ounces semi-sweet chocolate chips
  • 1 Cup heavy cream
  • 1/2 Cup hazelnuts chopped

Instructions

  • Preheat oven to 350° F. In a small bowl mix together both of the flours, baking soda, baking powder, salt, and cocoa powder. Set aside.
  • In a mixing bowl, beat the butter and sugar on medium speed. Add the eggs in one at a time, then add the vanilla extract, hazelnut extract, and milk. Gradually add the flour mixture until everything is well combined.
  • Line a cupcake pan with cupcake wrappers. Fill each about 2/3 of the way full. Bake approximately 18 minutes or until a toothpick inserted into the center comes out clean.
  • For the ganache icing, place the chocolate chips into a medium mixing bowl. Heat the heavy cream in a saucepan until just about boiling. Slowly pour over the chocolate chips and mix until the chips are all melted and everything is blended and smooth.
  • Once the cupcakes are cooled you can either dip them into the warm ganache and then top with the hazelnuts, or you can let the ganache cool and thicken and then pipe or spread it onto the cupcakes and top with hazelnuts.

Notes

 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cupcake | Calories: 342kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 207mg | Potassium: 202mg | Fiber: 5g | Sugar: 25g | Vitamin A: 345IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 2.1mg

 

 

 

 

Related Posts

A paddle standing on a gray background with caramel buttercream frosting on it.
Caramel Buttercream Frosting
Close up of a crustless baked cheesecake topped with blackberries with a fork and part of a blue and white striped napkin in the foreground over a white background
Crustless Baked Cheesecake
Close Up of Decorations on 3 white chocolate covered cake pops
Green Cake Pops (St. Patrick’s Day Cake Pops)
Close up of keto cheesecake balls drizzled with chcoolate on a white tray
Keto Cheesecake Bites
Cutting a Slice of Cheesecake
Layered Coconut Chocolate Cheesecake with Almond Crust

Filed Under: Cakes & Cupcakes, Desserts, Gluten Free, Recipes

Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

as seen on


Copyright ©2023, Delicious Little Bites. All Rights Reserved.