Gluten-free Nutella cupcakes


Makes 24


20g unsweetened cocoa powder

180g gluten-free flour mix

½ tsp xanthan gum

300g sugar

1½ tsp baking soda

¾ tsp baking powder

¾ tsp salt

2 large eggs

180ml warm water

180ml buttermilk

3 tbsp rapeseed oil

1 tsp vanilla extract


For the icing:

225g unsalted butter, at room temperature

150g icing sugar

2 tsp vanilla extract

115g dark chocolate, melted and cooled slightly

100g Nutella

1 tbsp milk


Try this no-bake Nutella cheesecake


  • Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a muffin tin with paper liners.
  • In a large bowl, combine the cocoa powder, flour, xanthan gum, sugar, baking soda, baking powder and salt.
  • Add the eggs, warm water, buttermilk, oil and vanilla to the dry ingredients. Stir to combine until the batter is smooth.
  • Fill the prepared muffin cups to two-thirds full. Bake for 20 minutes or until the tops of the cupcakes spring back when touched. Cool on a wire rack.
  • In a large bowl, beat the butter and icing sugar together for one minute until well combined. Add the vanilla and mix until combined.
  • Add the melted, cooled chocolate and beat until smooth. Add the Nutella and beat until well combined. Pipe the icing onto the cooled cupcakes and enjoy!


Per serving:
245kcals, 12.6g fat (7.4g saturated), 31.4g carbs, 24.1g sugars, 2.1g protein, 0.8g fibre, 0.234g sodium


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