Vegan Nutella Cupcakes {Gluten free}
Gluten free vegan nutella cupcakes, with hazelnut flour and vegan chocolate topping. And that hint of rum to make them the perfect gluten free treat for special occasions!
Servings 10 cupcakes
Equipment
- 1 bowl
- 1 whisk or spatula
- cupcake molds/baking pan
- piping bag (or simply a freezer bag)
- kitchen scale
Ingredients
- 100 gr gluten free hazelnut flour (or whole hazelnuts to grind)
- 100 gr gluten free brown rice flour
- 100 gr gluten free potato starch (or other gluten free starch)
- 60 gr brown sugar or other sweetener
- 1 tablespoon baking powder
- 100 gr gluten/dairy free dark chocolate, melted
- 250 gr gluten free, non dairy milk
- 20 gr seed oil (optional)
- 4 tablespoon gluten free rum (can be replaced with gf non dairy milk, or espresso coffee)
- gluten/dairy free hazelnut chocolate spread
- hazelnut grain / chopped hazelnuts or almonds
Instructions
- pre-heat your oven 180° C / 350 F
- in case you don't have hazelnut flour, simply grind whole hazelnuts in a blender or food processor
- in a bowl mix the dry ingredients: flours, starch, sugar and baking powder
- add the non dairy milk, the rum (the seed oil, if using) and mix well
- melt the dark chocolate (either in a double boiler or in a microwave) and incorporate it to the batter
- pour the batter into the cupcake molds, almost up to the top of each mold
- bake the cupcakes for 20-30 minutes (after the first 20 minutes insert a tooth pick, when it comes out clean they are ready)
- let the cupcakes cool down completely
- pour the chocolate spread in a piping bag (or in a freezer bag and cut out a corner) and pipe it on the cupcakes. Alternatively you can simply cover the cupcakes with vegan nutella using a spoon
- sprinkle chopped hazelnuts on top and enjoy