Nutella Filled Cupcakes (Gluten Free)
Fluffy chocolate cupcakes with Nutella buttercream icing and a delicious hidden centre.
Servings 10 cupcakes
Calories 742kcal
Ingredients
Cupcakes:
- 115 g gluten-free plain flour (I use Doves Farm)
- 40 g cocoa powder
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 1/4 tsp salt
- 165 g unsalted butter
- 150 g caster sugar
- 2 large eggs
- 3 tbsp Greek yoghurt
Filling:
- 150 g Nutella
Nutella Buttercream Icing:
- 175 g unsalted butter
- 375 g icing sugar
- 250 g Nutella
- 1 tbsp almond milk (or alternative milk of choice)
Dark Chocolate Drizzle (optional):
- 50 g dark chocolate (melted)
Instructions
Icing
- Make the icing first so it can firm up in the fridge while you make the cupcakes.
- Using an electric mixer or whisk, beat the butter until smooth.
- Gradually sieve in the icing sugar, mixing until smooth.
- Add the milk and nutella and mix until fully incorporated.
- Chill the icing in the fridge while you make the cupcakes.
Cupcakes:
- Preheat the oven to 170°C / 150°C fan.
- Prep a cupcake tray with cupcake cases.
- In a medium bowl, sieve and whisk together flour, cocoa, xanthan gum, baking powder and salt.
- In the bowl of an electric mixer, beat butter and sugar until pale and fluffy (about 4 minutes).
- Beat the eggs in a small bowl/jug and pour about a third into the butter and sugar mixture. Follow with a heaped tablespoon of the flour mixture (this will stop it from curdling). Beat until well combined. Repeat this process twice more until all of the egg has been added.
- Add the Greek yoghurt. Mix to combine.
- Add the rest of the flour mixture and mix gently until just combined.
- Distribute the batter evenly into the cupcake cases. The recipe makes approx. 9-10 cakes. Each case should be about 3/4 of the way full.
- Bake for approx 20 minutes or until a skewer comes out clean.
- Leave to cool for at least an hour before filling and decorating.
Nutella Filling:
- Once the cupcakes have cooled, cut a well into the centre of each cupcake, going about 3/4 of the way down. This can be done using a knife or the wide end of a piping nozzle.
- Use a small spoon to fill each hole to the top with Nutella.
Decoration:
- Using a piping bag and nozzle of your choice (I used a Wilton 1M), pipe swirls of icing onto each cupcake.
- Using a small spoon or the tip of a knife, drizzle some melted dark chocolate over each buttercream swirl (optional).