Nutella-Infused Cupcakes

Name: Nutella-Infused Cupcakes
Ingredients: 3 Eggs; 1/4 cups Coconut Flour; 1/4 cups Arrowroot Flour; 1/3 cups Coconut Oil; 3 Tablespoons Honey; 1 teaspoon Baking Powder; 2 teaspoons Vanilla; 1/4 teaspoons Salt; 1-1/2 cup Chocolate Nutella Spread; 1/2 cups Chopped Hazelnuts

10 ingredients

4 steps

Ingredients

3 Eggs
1/4 cups Coconut Flour
1/4 cups Arrowroot Flour
1/3 cups Coconut Oil
3 Tablespoons Honey
1 teaspoon Baking Powder
2 teaspoons Vanilla
1/4 teaspoons Salt
1-1/2 cup Chocolate Nutella Spread
1/2 cups Chopped Hazelnuts

Directions

1

Preheat oven to 400 F. Fill a 6-count standard size cupcake pan with liners or grease.
2

Combine (either by hand or my preferred way, the food processor) the eggs, flours, coconut oil, honey, baking powder, vanilla and salt.
3

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.
4

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.