Chocolate Cupcakes with Vanilla and Nutella Swirl Frosting (Gluten Free)

I know, I just posted my creamy nutella frosting. But it was my sisters birthday the other day and what did she want? Something with nutella frosting, so I decided to put a twist on the icing to go with a chocolate-y cupcake. This swirl frosting is easy to make and you’ll impress everyone with your fancy frosting skills! And these cupcakes, you wouldn’t even be able to tell that they are gluten free. They are so chocolate-y and moist. Just be sure not to over bake them otherwise you’ll be stuck with a dry, dense cupcake. These cupcakes were a hit, no one even knew they were gluten free! You can even ditch the frosting if you prefer, they are pretty darn good on their own too. Enjoy!

What You’ll Need

  • Stand Mixer
  • Medium Bowl
  • Cupcake Pan
  • Wire Cooling Rack

Chocolate Cupcakes with Vanilla and Nutella Swirl Frosting (Gluten Free)Chocolate Cupcakes with Vanilla and Nutella Swirl Frosting (Gluten Free)Chocolate Cupcakes with Vanilla and Nutella Swirl Frosting (Gluten Free)Chocolate Cupcakes with Vanilla and Nutella Swirl Frosting (Gluten Free)Chocolate Cupcakes with Vanilla and Nutella Swirl Frosting (Gluten Free)Chocolate Cupcakes with Vanilla and Nutella Swirl Frosting (Gluten Free)Chocolate Cupcakes with Vanilla and Nutella Swirl Frosting (Gluten Free)Chocolate Cupcakes with Vanilla and Nutella Swirl Frosting (Gluten Free)Chocolate Cupcakes with Vanilla and Nutella Swirl Frosting (Gluten Free)Chocolate Cupcakes with Vanilla and Nutella Swirl Frosting (Gluten Free)


Chocolate Cupcakes with Vanilla and Nutella Swirl Frosting (Gluten Free)
 
Serves: 12 cupcakes
Ingredients
Chocolate Cupcakes - Gluten Free
  • 1/4 cup canola oil
  • 3/4 cup minus 1 tbsp brown rice flour
  • 1/4 cup cocoa powder
  • 1/2 cup sugar
  • 2 eggs plus 1 egg white
  • 1/2 cup vanilla yogurt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
Vanilla Buttercream
  • 1/2 cup butter - softened to room temperature
  • 2 cups icing sugar - sifted
  • 1 teaspoon vanilla bean paste
  • 2-3 tablespoon heavy cream
Nutella Frosting
  • 1 cup unsalted butter - softened to room temperature
  • 2 cups icing sugar
  • 3/4 cup Nutella
  • 3-4 tablespoon heavy cream
  • 2 teaspoon vanilla extract
Instructions
Chocolate Cupcakes - Gluten Free
  1. Preheat your oven to 350 degrees and line your cupcake pan with liners and set aside.
  2. Using your stand mixer combine the oil and the flour until well mixed.
  3. Add the rest of the ingredients and mix well.
  4. Divide evenly between 12 muffin cups and bake for 18-19 minutes - do not bake longer than 20 minutes!
Vanilla Buttercream
  1. Using your stand mixer or hand mixer whip the butter on medium speed for 4 -5 minutes.
  2. Slowly add in 1 cup of the sifted icing sugar, mix until combined.
  3. Add the vanilla and the last of the icing sugar and continue mixing.
  4. Add in 1 tbsp of the heavy cream at a time until the consistency is right.
  5. Once all is added beat on high speed until light and fluffy - at least 2 minutes.
  6. You want the frosting nice and creamy, but for it to be able to hold a point at the same time.
Nutella Frosting
  1. Using your stand mixer beat softened butter on medium speed for 4-5 minutes until smooth and creamy.
  2. Add 2 cups of sifted icing sugar - to make sure its not lumpy - and continue to beat on medium speed - the mixture will be fairly thick.
  3. Beat in the Nutella and continue to beat on medium speed.
  4. Add 3 Tablespoons of heavy cream and the vanilla extract.
  5. Beat for 2-3 minutes on medium speed until you reach the consistency you desire.
  6. Fill your piping bag with the nutella frosting on one side and the vanilla frosting on the other. It doesn't need to be perfect, mine wasn't. It might take a few cupcakes to get a good swirl of vanilla and nutella.
  7. *I piped my cupcakes with wiltons 1M

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