Gluten Free Chocolate Hazelnut Cupcakes are rich and decadent. So easy to make, its ridiculous! Just combine all six ingredients in the food processor and pulse it a few times. Bake them, frost them with chocolate ganache and that’s it! Serve these cupcakes with a good strong cup of coffee and you’ve got the perfect dessert.
I substitute good sugar free chocolate chips to keep them on the lower glycemic side. They’re so rich that they seem like a guilty pleasure, but in reality, they’re low in sugar and grain free.
These Cupcakes are crowd pleasers!
We all love these Gluten Free Chocolate Hazelnut Cupcakes! I make extra and store them in the freezer so Joe can eat them whenever he likes or if guests pop over on short notice. When Louie Anderson stops by, we serve him one of these cupcakes with a decaf cappuccino. We were talking about these cupcakes the other day and Louie told me he didn’t care for hazelnuts. I thought isn’t that funny because he loves these cupcakes. (That’s how good they are!)
If you like Nutella, you’ll love these Chocolate Hazelnut Cupcakes
I love chocolate and hazelnuts. These remind me of Nutella! The first time I had Nutella was when my Oma (my Dutch Grandma) brought it back from Holland. Grandpa and Oma went to Holland every year to visit with her family and always brought back treats for us (wooden shoes, Nutella, chocolate sprinkles and more). Nutella wasn’t available in the United States yet. When we visited Grandpa and Oma in the summer, we would eat Nutella on a slice of warm toast for breakfast. My mother wasn’t thrilled that we were eating a sugary breakfast, but Oma convinced her that we were on vacation so it was ok!
After making these Gluten Free Chocolate Hazelnut Cupcakes one time and you’ll be addicted! Then you’ll be making double batches like I do!
Gluten Free Chocolate Hazelnut Cupcakes
10
servings20
minutes25
minutes1
hour1
hour45
minutesGluten Free Chocolate Hazelnut Cupcakes are rich and decadent.
I like them with a good strong cup of coffee.
Ingredients
1 cup hazelnuts, shelled
1 1/2 cups dark chocolate chips
3 large eggs
1/4 cup honey
1 tbsp vanilla extract
1/4 tsp salt
- Chocolate Ganache Frosting
1/3 cup heavy cream
2/3 cup dark chocolate chips
1/2 tsp vanilla extract
pinch salt
Directions
- Preheat the oven to 350F. Put the hazelnuts on a baking sheet and toast in the oven for about 5 minutes. If the hazelnuts still have their skins on them, rub them (while they’re still warm) between a clean kitchen towel. The skins can have a bitter taste. Line 10 muffins cups with paper liners.
- Combine the hazelnuts and chocolate chips in the food processor and pulse until they have the consistency of course sand. Add the eggs, honey, vanilla extract and salt. Pulse again until combined.
- Scoop 1/4 cup of the batter into each prepared muffin cup.
- Bake 20 – 25 minutes, until a toothpick inserted into the center until comes out with just a few crumbles on it. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
- To Make the Chocolate Ganache Frosting
- While the cupcakes are baking, make the frosting. In a saucepan over medium heat, bring the heavy cream to a boil, then immediately remove it from the heat.
- Place the chocolate chips in a medium bowl. Pour the hot cream over the chips. Let stand for a minute or two, then whisk until the chocolate is melted and smooth. Then stir in the vanilla extract and salt.
- Let the ganache stand at room temperature for about 5 minutes, than transfer to the refrigerator and chill until the ganache thickens and becomes shiny and spreadable. About 30 minutes.
- If the frosting becomes too stiff, microwave it a minute at a time until it has softened slightly.
