The most delicious chocolate hazelnut cupcake recipe with double the chocolate and deep hazelnut flavor! These chocolate hazelnut cupcakes are rich, dense, and made gluten free and dairy free with a keto friendly alternative! Perfect for celebrating the Mom in your life!
This post is sponsored in partnership Oster brand. The Hand Mixer with HEATSOFT Technology blows a gentle warm air as it mixes. The HEATSOFT Technology softens butter 12x faster by using gentle warm air to bring cold butter to room temperature quickly while mixing, for fluffier results.
Compared to leaving butter out on the counter for 30 minutes, I found this much easier than waiting for butter to come to room temperature on the counter. As always, all opinions expressed are my own. Thank you to the Oster brand for their Hand Mixer with HEATSOFT Technology and for continuing to make Peanut Butter Plus Chocolate possible.
How to make this recipe?
These cupcakes chocolate hazelnut cupcakes are so easy to make and they come together rather quickly. One thing I did that I highly recommend is to sift your dry ingredients together before adding them to the wet. It will help to combine the batter easily and remove the large chunks from the hazelnut flour.
- hazelnut flour/meal
- granulated sweetener or granulated erythritol for keto
- unsweetened cocoa powder
- baking soda and sea salt
- eggs
- coconut oil, melted
- almond milk
- vanilla extract
The Oster Hand Mixer with HEATSOFT Technology takes some of the stress out of making the frosting. More often than not, I forget to take my butter out of the fridge to soften to room temperature. This mixer does the work of softening the butter as you beat it, resulting in soft and fluffy butter that’s perfect for frosting!
- dairy free butter
- organic powdered sugar or powdered erythritol for keto
- unsweetened cocoa powder
- almond milk
- vanilla extract
- chopped hazelnuts and chocolate shavings for topping
Chocolate Hazelnut Cupcakes
Ingredients
- 1 1/2 cups hazelnut flour or meal
- 1/2 cup granulated sweetener erythritol for keto
- 1/2 cup unsweetened cocoa powder I split mine between regular and extra dark
- 1 tsp baking soda
- 1/8 tsp sea salt
- 1 tsp vanilla extract
- 3 eggs
- 2 tbsp coconut oil melted
- 1/2 cup almond milk
for the frosting
- 1/4 cup dairy free butter
- 1 tsp vanilla extract
- 1/4 cup almond milk or coconut milk
- 1/4 cup unsweetened cocoa powder
- 3-4 cups organic powdered sugar or powdered erythritol for keto
Instructions
- Preheat oven to 350 F and prepare a cupcake pan with 12 liners. In a large mixing bowl, sift together all the dry ingredients. In another bowl, whisk together the wet ingredients until smooth. Add the wet ingredients to the dry and mix until a batter forms. Distribute the batter between the 12 liners. Bake for 17-19 minutes. Remove and let cool completely.
- Cream the butter in a mixing bowl using the Oster® Hand Mixer with HEATSOFT Technology Technology until light and fluffy. Add in the vanilla and milk and continue to mix. Add in the cocoa powder and powdered sugar 1 cup at a time until smooth and creamy. The frosting should be very thick but still spreadable.
- Decorate cupcakes with frosting and top with shaved chocolate and hazelnuts.
If you love these chocolate hazelnut cupcakes, you will also love these recipes
- Vegan Chocolate Tarts
- Sugar Free Dark Chocolate Almond Clusters
- Death By Chocolate Cookies
- Paleo Chocolate Mousse
If you love this recipe, be sure to leave a comment here on the blog or reach out to me on Instagram. I love hearing from you! xx
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