Description
Paleo Nutella-infused cupcakes. Gluten-free and dairy-free! Yum, yum!
Ingredients
- 3 Eggs
- ¼ cups Coconut Flour
- ¼ cups Arrowroot Flour
- ⅓ cups Coconut Oil
- 3 Tablespoons Honey
- 1 teaspoon Baking Powder
- 2 teaspoons Vanilla
- ¼ teaspoons Salt
- 1-½ cup Chocolate Nutella Spread
- ½ cups Chopped Hazelnuts
Preparation
Preheat oven to 400 F. Fill a 6-count standard size cupcake pan with liners or grease.
Combine (either by hand or my preferred way, the food processor) the eggs, flours, coconut oil, honey, baking powder, vanilla and salt.
Fill the cupcake pan with batter and bake at 400 F for 15 minutes until fully cooked. Remove the cupcakes from the oven and allow them to cool before frosting.
Fill a piping bag or frosting bag with the chocolate hazelnut spread and squeeze it straight into the top center of each cupcake and then spread on a bit more to frost the top. Dip the frosted tops of each cupcake in chopped hazelnuts and serve.
