Every Monday needs something sweet, am I right?! These Jumbo Chocolate Cupcake with Nutella Frosting are that and so much more.
Seriously, these babies are pretty special. Not only are they a lot bigger than the average cupcake, they’re also completely vegan and gluten-free! It gets better, that creamy, chocolatey goodness on top is actually homemade Nutella, not the crappy store bought stuff, which is sooo bad for you!
This homemade Nutella is actually healthy for you! It’s made with Hazelnuts, Cocoa Powder, Coconut Oil and is sweetened with Maple Syrup. If I told you what was in the store bought stuff, I would need to write it in two separate posts (sooo many artificial ingredients)!
Homemade is definitely the way to go for this creamy chocolate spread.
Jumbo Chocolate Cupcakes with Nutella Frosting (V/GF)
These cupcakes, are everything you want in a dessert; giant, rich, chocolatey and covered in homemade nutella!
Ingredients
Cupcakes
- 1 cup gluten-free all purpose flour
- 1 cup almond flour
- 1/2 cup cacao powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut sugar
- 2/3 cup coconut oil
- 2 flax-eggs *see notes
- 2 tsp vanilla extract
- 3/4 cup lukewarm coffee or water *see notes
Nutella Spread
- 1 1/3 cups raw hazelnuts
- 1/2 tsp sea salt
- 2 cups cacao powder
- 1 cup coconut oil
- 2/3 cup maple syrup
- 1 tsp vanilla extract
Instructions
Cupcakes
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Preheat oven to 350°F and line cupcake tins with paper liners (enough for 12 cupcakes). I use a jumbo tin to make 6 giant cupcakes! Either one is fine.
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In a medium bowl, combine both flours, cacao powder, baking soda, baking powder and salt.
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In a separate large bowl, beat the coconut sugar and coconut oil together with an electric mixer until smooth. Add the applesauce and vanilla and beat until incorporated.
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Add dry ingredients to wet ingredients and mix until fully combined. Then add the coffee and mix until combined.
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Divide the batter evenly between the cupcake tins. Make sure you only fill the tin 3/4 to the top, leaving some room for the cakes to rise.
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Bake for 18-25 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.
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Store leftovers in tightly covered at room temperature.
Nutella Spread
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Preheat oven to 350 degrees and add hazelnuts to a baking sheet in a single layer. Bake for 12-15 minutes.
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Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove as much of the skins as you can.
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Put hazelnuts in a high speed blender or food processor and blend until smooth, then add salt and pulse to combine. Add cocoa powder and coconut oil and blend to combine. If necessary scrape down sides of the jar. Add maple syrup and blend to form a paste.
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Frost cupcakes with this deliciousness and enjoy! You can also eat the nutella with fruit, on pancakes or waffles or with a spoon like I do!
Recipe Notes
Notes:
-To make flax eggs, combined 2 tbsp of ground flax seeds with 6 tbsp of water. Mix and let sit for 10 minutes before using.
-There is no distinct coffee taste if you use coffee. It only enhances the chocolate flavor!
Want more dessert ideas? I’ve got you covered! Check out my Tahini Banana Brownies, Peach Cobbler Ice Cream Cake and my Chocolate Peanut Butter Bread!
Also, I’d love to hear what you think! Drop a comment, rate the recipe and share your Instagram and Facebook photos with me!!
