Go Back
Print Recipe
No ratings yet

Chocolate Hazelnut Cupcakes

Chocolate hazelnut cupcakes made gluten free and dairy free using Oster Hand Mixer with HEATSOFT Technology.
Course: Dessert
Cuisine: dairy free, gluten free
Keyword: chocolate, cupcakes, hazelnut


  • 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


  • 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.