Nutella Cupcakes (Gluten Free Option)

Name: Nutella Cupcakes (Gluten Free Option)
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 3/4 cup all purpose flour (or 1:1 gluten free flour WITH xanthan gum in it); 1/2 cup cocoa powder (sifted); 1/2 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup sugar; 1/2 cup unsalted butter; 2 large eggs (room temperature); 1/2 tsp vanilla extract; 1/2 cup buttermilk; 6 tsp Nutella; 1/2 cup unsalted butter (room temperature); 3 cups icing sugar; 1/4 cup milk; 1/2 cup Nutella

Deliciously soft, moist, and stacked with Nutella flavor. These Nutella Cupcakes are perfect for any occasion and have a gluten free option.

nutella cupcake sliced in half, filled with nutella — Nutella Cupcakes

Calling all Nutella lovers! These cupcakes are seriously good and are sure to satisfy all of your sweet hazelnut chocolate cravings. You can even top with sprinkled crushed hazelnuts for something extra special. This recipe is absolutely perfect for any party or just to treat yourself and others. I am usually not a big cupcake person but I could eat these all day long.

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INGREDIENTS YOU NEED

3/4 cup all purpose flour or 1:1 gluten free flour WITH xanthan gum in it
1/2 cup cocoa powder sifted
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/2 cup unsalted butter
2 large eggs room temperature
1/2 tsp vanilla extract
1/2 cup buttermilk
6 tsp Nutella

Nutella Buttercream:

1/2 cup unsalted butter room temperature
3 cups icing sugar
1/4 cup milk
1/2 cup Nutella

nutella cupcakes on a circle cooling rack — Nutella Cupcakes

Instructions To Make Nutella Cupcakes

Preheat your oven to 350 degrees F and line a muffin tin with 12 muffin/cupcake liners. Set aside.
In a large bowl whisk your flour, cocoa powder, baking soda, baking powder, salt and sugar until incorporated.
Place your butter in the microwave and melt, about 30 seconds. Allow to cool for a few minutes. Add in your eggs and vanilla to the melted butter and whisk together.
Add your butter mixture to your flour mixture, with the buttermilk, and stir until just combined. Spoon the mixture into prepared cupcake liners, about 3/4 full.
Bake your cupcakes for 18-20 minutes or until a toothpick inserted in the middle comes out almost clean. Allow to cool in the cupcake tin for 5 minute before transferring to a wire rack to cool completely.
Once cooled, carefully cut a small hole in the center of your cupcake and fill it with about 1/2 a tsp of Nutella. Set aside.

Nutella Buttercream:

In a large bowl with an electric whisk, beat your butter on medium speed until smooth and creamy. Add half of your icing sugar and two tablespoons of milk and continue to whisk until combined.
Add your remaining icing sugar and Nutella and continue to beat until smooth. Add a tablespoon of milk as desired. Your icing should be creamy and thick enough to hold its shape on its own.
Use a piping bag and large round tip to pipe the frosting on each cupcake. Enjoy!

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