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