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
Author: Ciarra Siller
Ingredients
1 1/2cupshazelnut flour or meal
1/2cupgranulated sweetener erythritol for keto
1/2cupunsweetened cocoa powder I split mine between regular and extra dark
1tspbaking soda
1/8tspsea salt
1tspvanilla extract
3eggs
2tbspcoconut oil melted
1/2cupalmond milk
for the frosting
1/4cupdairy free butter
1 tsp vanilla extract
1/4cupalmond milk or coconut milk
1/4cupunsweetened cocoa powder
3-4 cupsorganic 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.