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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. Prep 45min Cook time: 20min Total time: 2 hours Serves: 18
Prep Time45 mins
Cook Time20 mins
Total Time2 hrs
Course: Dessert
Keyword: birthday, cake, chocolate, cupcakes, gluten free, hazlenut, paleo
Servings: 18 cupcakes

Ingredients

Chocolate 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

Cocoa-Hazelnut Frosting:

  • 1 cup unsalted butter room temperature
  • 1 1/4 cups Chocolate Hazelnut Spread
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

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.

Cocoa-Hazelnut Frosting:

  • 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.