Chocolate Hazelnut Cupcakes

What you’ll need:

1/4 cup cocoa

1/2 cup oil (We use Becel, but light tasting olive oil works too)

2 eggs

1 cup brown sugar

TIP: This makes a heavy, rich cupcake. For a lighter version, cut the sugar to 3/4 cup.

1/2 teaspoon vanilla

1/2 cup hazelnut flour (well packed)

1/2 teaspoon xanthan gum

1/2 teaspoon baking powder

1/8 teaspoon salt

What you’ll do:

Heat oven to 350 degrees and grease or line 6 muffin cups.

In small bowl, blend oil and cocoa together well.

In a medium bowl, whisk together the hazelnut flour, xanthan gum, baking powder and salt.

In mixer bowl, beat eggs. Then add the sugar and beat until fluffy.

Add the vanilla and the oil/cocoa mix and blend. Add the flour and stir until combined.

Divide into 6 muffin cups. Bake for 25 – 30 minutes or until a toothpick comes out clean.

Tip: Can also be baked in an 8 inch cake pan for 20 minutes.

Let cool and store in an airtight container on the counter or in the refrigerator for up to 4 days. Like many baked goods made with nut flours, these improve with age.

Frosting

To make the frosting, combine equal amounts of Nutella, margarine or soft butter, and sifted icing sugar (or less if you don’t want it too sweet). About 1/3 cup of each should do 6 cupcakes.