She LOVES Nutella, so when I found this recipe, I had to try it!
The reviews: My mom thought the cake was a little bitter on its own, but with the frosting she thought it was good. Another guest said he thought it tasted fine. I also thought the taste was fine, but the texture was a bit tough. I've never really tried any of my niece's GF stuff, so I don't know if this is a normal texture or not. It wasn't anything terrible, just not light and fluffy like most cakes.
But the person who mattered most loved them. She ate 2 and I think she would have kept going if her dad had let her!
NOTE: I topped half of the cupcakes with Ferrero Rocher chocolates (chocolate with hazelnuts). These are NOT gluten free, so make sure you keep that in mind.
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose gluten free flour mix (I used King Arthur's)
1/2 tsp xanthan gum
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons canola oil
1 teaspoon pure vanilla extract
- Preheat oven to 350°F. Line a muffin tin with paper liners.
- In a large bowl, combine cocoa powder, flour, xanthan gum, sugar, baking soda, baking powder, and salt. Add eggs, warm water, buttermilk, oil, and vanilla to dry ingredients. Mix until batter is smooth.
- Fill prepared baking cups 2/3 full. Bake around 20 minutes, until tops spring back when touched.
Frosting Ingredients (Makes enough to frost 12-15 cupcakes - double for above cupcakes)
1 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, melted and cooled slightly
1/3 cup Nutella
1 tablespoon milk
- In a large bowl, beat butter and powdered sugar for a minute until well combined.
- Add vanilla and mix until combined.
- Add the melted (and cooled) chocolate and beat on medium speed until frosting smooth.
- Finally, add Nutella and beat until well combined. Pipe onto cooled cupcakes and enjoy!
Recipe from 52 Kitchen Adventures