Chocolate Coconut Flour Cupcakes with Cocoa-Hazelnut Frosting
A delicious and paleo/gluten-free chocolate cupcake with the most fluffy and tasty hazelnut chocolate frosting.
Cook time: 20min
Total time: 2 hours
Servings: 18 cupcakes
- 1/2 cup coconut flour
- 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 cups Chocolate Hazelnut Spread
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Chocolate Coconut Flour Cupcakes:
Preheat oven to 350 degrees F.
Mix dry ingredients a medium bowl with a whisk.
In a large bowl mix wet ingredients until combined and eggs are fluffy. Slowly add dry ingredients and mix well.
Place cupcake papers into pan and fill papers 2/3 full.
Bake for 15-18minutes or until a toothpick placed in the middle comes out clean.
Let cool for 3 minutes and place on cooling rack.
Make frosting while cupcakes bake/cool.
In a large bowl, beat butter and chocolate hazelnut spread for two minutes until combined and creamy, scraping the bowl as needed.
Add the powdered sugar one cup at a time, beating well after each addition on low speed.
Then add vanilla extract and beat on medium speed for 1-2minutes until light and fluffy.
Spread or pipe on cupcakes when cooled.