Guava Filled Hazelnut Valentine Cookies

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 I am so excited to share these sweet and delicious Valentine inspired cookies with you! One of my best friends (Katy Weaver- she’s an awesome photographer BTW) recently went to Costa Rica for... READ MORE

Homemade Holiday Oreo Cookies

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 It’s that wonderful time of year again! This weekend we picked out a big Christmas tree and set it up right in front of the window in our house! I can’t forget to... READ MORE

Chocolate Coconut Flour Cupcakes with Cocoa-Hazelnut Frosting


I think I finally found my most favorite frosting recipe ever! Yup, you probably guessed- it’s the one I used for this delicious recipe. Magic happens when you mix up butter, sugar, and this chocolate hazelnut spread! Many people know of the scrumptious Chocolate Hazelnut spread called Nutella; Any brand will work for this recipe- I happened to stumble upon this Palermo brand which was just as good! Let’s just hope you have some frosting left for your cake- after you indulge in a sample. This frosting is perfect to pipe on to your cupcakes because its super light and fluffy but it holds its shape well. 


 And for all those paleo, gluten-free and health nuts out there- this cake will surly please your appetite. Coconut flour makes for a delicious cake and I love the flavor! It’s important to note that the flour itself is very dry and therefore requires lots of liquid ingredients including eggs, liquid sweetener (honey or maple syrup) and oil. On the up side, this cake stayed moist and delicious for several days! Luckily, you can make these the day ahead and they will taste freshly baked! 

Check out the step-by-step pictures below and Recipe card! Enjoy and let me know what you think!

What is your favorite frosting??

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I used both local honey and my favorite grade B pure Vermont Maple Syrup!2015-05-18_0004 2015-05-18_0005 2015-05-18_0006 2015-05-18_0007Frosting Tip Alert! To make your frosting stacked high and beautifully- squeeze a small dollop of frosting in the middle of the cupcake before piping the entire top; its like a small support system to create a taller and more beautiful cupcake.2015-05-18_00082015-05-18_0009

Chocolate Coconut Flour Cupcakes with Cocoa-Hazelnut Frosting
Serves 18
A delicious and gluten-free chocolate cupcake with the most fluffy and tasty hazelnut chocolate frosting.
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Prep Time
45 min
Cook Time
20 min
Total Time
2 hr
Prep Time
45 min
Cook Time
20 min
Total Time
2 hr
Chocolate Cupcakes
  1. 1/2 cup coconut flour (I use Bob's Red Mill)
  2. 1/2 cup dutch processed cocoa powder
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon baking soda
  5. 4 eggs
  6. 1/3 cup coconut oil (melted)
  7. 1/3 cup honey
  8. 1/3 cup pure maple syrup
Cocoa-Hazelnut Frosting
  1. 1 cup unsalted butter (room temperature)
  2. 1 & 1/4 cup Chocolate Hazelnut Spread
  3. 3 cups powdered sugar
  4. 1 teaspoon vanilla extract
Chocolate Coconut Flour Cupcakes
  1. 1. Preheat oven to 350 degrees F.
  2. 2. Mix dry ingredients a medium bowl with a whisk.
  3. 3. In a large bowl mix wet ingredients until combined and eggs are fluffy. Slowly add dry ingredients and mix well.
  4. 4. Place cupcake papers into pan and fill papers 2/3 full.
  5. 5. Bake for 15-18minutes or until a toothpick placed in the middle comes out clean.
  6. 6. Let cool for 3 minutes and place on cooling rack.
  7. 7. Make frosting while cupcakes bake/cool.
  8. 8. Spread or pipe frosting when cupcakes are room temperature.
Cocoa-Hazelnut Frosting
  1. 1. In a large bowl, beat butter and chocolate hazelnut spread for two minutes until combined and creamy, scraping the bowl as needed.
  2. 2. Add the powdered sugar one cup at a time, beating well after each addition on low speed.
  3. 3. Then add vanilla extract and beat on medium speed for 1-2minutes until light and fluffy.
  4. 4. Spread or pipe on cupcakes when cooled.
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Baked by Michelle for
Recipe Adapted from

Spring Cupcakes with Fudge Filling and White Chocolate Buttercream



Happy Spring!!! I am so excited to share these cupcakes because I am actually serving them next month at my friends wedding!! My mom is coming over to assist and we will be making 200 cupcakes and a cutting cake with this fun recipe! The bride came up with the general flavors and I added my chocolate lovers twist- with a dark fudge filling and white chocolate buttercream topping!  I have perfected this recipe over 3 different trials and I assure you – these are the perfect wedding cupcakes! I will update this post later with a picture from the wedding display- I just can’t wait!!! 


I recently learned a new tip to make the top of your frosting look even better! Using the frosting tip you placed on your frosting bag- squeeze a small amount right in the middle of the cupcake. This will support the large amount of frosting you will add to the top and make it look more beautiful! There are pictures below to guide you through this process! Let me know how it works for you! 

Enjoy!!! Check out the recipe below and let me know what you think!  What kind of cake did you have at your wedding?!


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Spring Cupcakes with Fudge Filling and White Chocolate Buttercream
Yields 24
Perfect for a wedding, your next party or spring event!
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Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
Cupcake Ingredients
  1. 2 & 3/4 cup cake flour (sifted 3 times)
  2. 4 teaspoons baking powder
  3. 3/4 teaspoon salt
  4. 4 egg whites
  5. 1/2 teaspoon cream of tartar
  6. 1 & 1/2 cup white sugar
  7. 3/4 cup unsalted butter (room temperature)
  8. 1 & 1/2 cup milk
  9. 1 teaspoon vanilla extract
  10. 1 teaspoon almond extract
Fudge Filling Ingredients
  1. 1/2 cup unsalted butter (room temperature)
  2. 2/3 cup Dutch processed unsweetened cocoa powder (sifted)
  3. 3 cups powdered sugar (sifted)
  4. 1/3 cup milk
  5. 1 teaspoon vanilla extract
White Chocolate Buttercream Ingredients
  1. 4 oz white chocolate baking bar or chips
  2. 1/3 cup heavy cream
  3. 1 cup unsalted butter (room temperature)
  4. 4 cups powdered sugar
  5. 1/4 cup heavy cream
  6. 2 teaspoons vanilla extract
Cupcake Directions
  1. 1. Preheat oven to 350 degrees F. Place cupcake papers in tin, set aside.
  2. 2. In a medium bowl add sifted cake flour, baking powder, and salt. Whisk together well and set aside.
  3. 3. In a medium clean bowl, beat egg whites on medium-low speed until foamy for 1-2 minutes.Then add cream of tartar to the side of the bowl and and beat on medium speed until bubbles become smaller for 1-2 minutes. Then beat on fast until the egg whites have increased approximately 4 times in volume. Add 1/4 cup sugar slowly in a steady stream at the side of the bowl and beat only until meringue will hold up in soft peaks.
  4. 4. In a large clean bowl, beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in vanilla and almond extract.
  5. 5. Gently fold egg whites into the batter.
  6. 6. Fill each cupcake slot 2/3 full. Bake for 20-22 minutes until a toothpick inserted in the middle comes out clean. Place cupcakes on cooling rack and cool to room temperature. Make frosting while cupcakes are baking and cooling.
  7. 7. Once cupcakes are room temperature, use a cupcake corer or small knife to remove a small amount of the center of the cupcake.
Fudge Filling Directions
  1. 1. Melt butter and stir in cocoa. Add powdered sugar one cup at a time and mix well after each addition.
  2. 2. Add milk a few tablespoons at a time and mix well until medium consistency. Mix in Vanilla.
  3. 3. When cupcakes are cool and cored, use a small baggie or piping bag to insert a small amount in the middle of the cupcake, just level with the top. Repeat with all cupcakes.
White Chocolate Buttercream Directions
  1. 1. Microwave chocolate and 1/3 cup heavy cream in a microwave-safe bowl at medium power
  2. for 30 seconds at a time, stirring each time until melted and smooth. Let cool to room temperature.
  3. 2. In a large bowl, beat butter at medium speed until creamy. Then add powdered sugar 1 cup at a time and heavy cream one tablespoon at a time, beating at low speed until blended after each addition.
  4. 3. Beat in melted white chocolate and vanilla.
  5. 4. Fill a frosting bag with buttercream and pipe onto cupcakes as you desire.
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 Baked by Michelle for

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