These gluten free chocolate hazelnut cupcakes with hazelnut buttercream are all you need for this Valantine’s day season! They are so moist and delicious.

Chocolate Hazelnut Cupcakes

Adopted from Eat with Clarity

Wet Ingredients

• 2 large eggs
• 2/3 cup white sugar
• 1/4 cup brown sugar
• 1/3 cup oil (used vegetable oil here)
• 2/3 cup boiling water
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 2 teaspoon Amoretti Hazelnut Praline Natural Flavoring (use promo code “SUGARTREATS10” to get 10% off of your purchase.)

Dry Ingredients

• 1/2 cup gluten free all purpose flour (used Bob’s Red Mill 1:1 Gluten Free Baking Flour)
• 1/4 cup Amoretti hazelnut flour (use promo code “SUGARTREATS10” to get 10% off of your purchase.)
• 1/2 cup cocoa powder
• ½ teaspoon baking soda
• 1/2 teaspoon baking power
• 1 teaspoon espresso powder
• ¼ teaspoon salt

Steps

1. Preheat the oven to 325°F. Line a cupcake tin with 12 liners and set aside.
2. In a large mixing bowl, whisk together all wet ingredients (except boiling water) until smooth.
3. Whisk in dry ingredients into until combined.
4. Now add the boiling water to the mixture.
5. Scoop the batter into the prepared tray.
6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Storage: Once prepared, these cupcakes (without frosting) will keep for about 3 days at room temperature, or 5 days in the fridge.

Hazelnut Buttercream

Ingredients

• 2 sticks unsalted butter at room temperature
• 1.5 cups powdered sugar
• 1-2 teaspoon(s) Amreotti hazelnut praline natural flavoring (use promo code “SUGARTREATS10” to get 10% off of your purchase.)
• 1-2 teaspoon(s) heavy cream or milk

Steps

1. Beat the butter for few minutes until light and fluffy
2. Add in powdered sugar half cup at the time until combined
3. Add 1 to 2 teaspoons of natural flavoring
4. Whip the buttercream in high speed for few minutes until fluffy
5. Add 1 to 2 teaspoons of heavy cream or milk if too stiff
6. Whip in low speed for few more minutes to reduce bubble

Garnish – chopped hazelnut

• 1/4 cup unsalted hazelnuts
• Use the food processor to chop hazelnuts into small pieces. Drizzle on top of the cupcakes

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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