Nutella Lovers !

Nutella cupcakes with Nutella and cream cheese frosting.

Makes 12
NOTE: Use 200gr all purpose flour to replace the sweet rice and millet flours and the corn starch if desired


For the cupcakes:
125g unsalted butter, at room temperature
1/3 cup (110gr)honey or light brown sugar
1 tablespoon ground coffee
1/4 cup Nutella
2 large eggs
1/2 cup plus 2 tablespoons (100 gr) superfine sweet rice flour
1/4 cup (50 gr) millet flour
1/4 cup (50 gr) cornstarch (or use tapioca flour)
1 teaspoon baking soda
pinch of salt

Prepare the cupcakes:
Preheat the oven to 350F. Place 12 muffin liners inside a muffin pan and lightly brush with melted butter (or cooking spray).

 Enjoy ;)

In an electric mixer, whip the butter and honey until fluffy at medium speed, 2-3 minutes. Reduce the speed to low and add the Nutella and coffee. Still on low, add the eggs, one at time and scraping the bowl after each addition. In a separate bowl, mix together the flours, cornstarch, baking soda and salt and slowly fold this in with the butter - Nutella mixture until the mixture is smooth. Divide evenly among the muffin liners and bake 20-25 minutes. Let cool completely before frosting or enjoy warm without.

Nutella Cream Cheese Frosting:

8 oz cream cheese at room temperature

2 tablespoons unsalted butter at room temperature

1/4 cup powdered sugar

2 oz Nutella

In the bowl of an electric mixer, whisk together the cream cheese and butter until smooth. Sift the powdered sugar over the bowl and whisk for a few seconds. Add the Nutella and mix until completely incorporated. That is plenty for 12 cupcakes by the way. Halve the recipe if you plan to do some Nutella and some plain.

For plain cream cheese frosting:

remove the Nutella and add 2 tablespoons butter to make it 1/4 cup total and 1/4 cup powdered sugar to make it 1/2 cup total. Same process.