Nutella-Infused Cupcakes Recipe

Name: Nutella-Infused Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Eggs, 1/4 cups Coconut Flour, 1/4 cups Arrowroot Flour, 1/3 cups Coconut Oil, and more.

Yes, Nutella-Infused Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Nutella-Infused Cupcakes

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