Gluten-Free Nutella Cupcakes
I made these fun fall cupcakes for a bachelorette weekend in Hocking Hills. I had asked the bride-to-be if there was anything specific that she wanted me to make for her and she said that her all-time favorite thing that I made was nutella cupcakes – but that she WASN’T asking me to make something difficult like that – so anything that I wanted to make would be fine.
Initially I thought – yeah, I’m probably not going to make the cupcakes. I knew I’d be limited on time towards the end of the week and I knew I hadn’t made them since I went gluten-free so I didn’t know how hard the recipe conversion would be (though honestly, I have pretty good luck just substituting in GF flour for all-purpose). Later that day I had a thought that I had previously made the Nutella Cupcakes using a cake mix – AND I happened to have a devils food cake mix in my pantry!
I decided I’d make these as a surprise. I rushed to make the cupcakes and the frosting before I went to the winery for beverages (better before than after!) and I had to frost them the next day before I hit the road for the trip because we spent a lot of time at the winery.
I am not a fancy froster. I don’t have the patience or the skill or the desire to find my real pastry bags and tips, so I used a ziploc bag with a hole cut in the corner. That is why it looked like dog poo. I decided the only way to make them look palatable was to add candy corn mix on top. Incidentally, Ash loves candy corn pumpkins. I think they turned out pretty cute, considering.
The first time when I used a gluten-ful cake mix, the nutella filling stayed in the middle of the cupcakes. With the gluten-free cake mix, the filling sunk to the bottom, but it was still good – and a small price to pay for me to be able to eat a cupcake without getting sick.
- Devil’s Food Cake Mix
- ingredients for cake mix
- 24 teaspoons Nutella (1 per cupcake)
- ¾ cup Nutella
- ¼ cup butter, softened
- 2 -2 ½ cups powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons heavy whipping cream (milk may work but will be thinner)
Preheat oven to 350 degrees and line 24 muffins tins. In a large bowl, whisk eggs, oil, milk, water and vanilla. Sift in cake mix and stir in sour cream. Fill cupcake liners 1/2 full and then place a teaspoon of Nutella on top of each one. Put another spoonful of batter on top to full the liner 3/4 full (so the Nutella is in the middle).
Bake for 14-18 minutes or until the sides spring back. Remove the cupcakes from the oven and place directly into airtight containers to seal in moisture (I just realized I forgot this step this time).
Beat the Nutella and butter until combined. Add vanilla, then alternate between adding powdered sugar and heavy whipping cream. Taste the buttercream until you reach your desired sweetness/thickness, adding more powdered sugar or cream as needed. If you are good at piping frosting on cupcakes, you may want to refrigerate this for a bit before piping. I just placed the frosting in a ziploc bag and snipped off the corner to pipe it on the cupcakes.
Also, if you like thick frosting, you’ll want to double the frosting recipe. The first time I made these I didn’t frost them very thick and still had to leave 4 or so unfrosted. This time I just kept adding extra milk and powdered sugar to make more. I ended up making it too sweet because I was in a hurry, so I wouldn’t recommend that method. Just double it or make 1 1/2 times as much. I’m bad at math, so I’m not going to do the calculations for you…sorry!
These would be super-cute for a Halloween party or for Thanksgiving!