Gluten Free Chocolate Cupcakes with Nutella Cloud Frosting

Many of my friends have requested gluten free cupcakes. I did some research and went shopping for ingredients at Whole Foods only to find out it would cost over $30.00 to make a dozen cupcakes! Granted, I would have left-over supplies, but still. . .So, on a lark, I picked up this Pamela’s Chocolate Cake Mix. Wow! The texture is closer to a brownie than cake, but it was delicious!

I paid almost $7.00 for this mix at Whole Foods, but found it last week at Kroger for $3.99. Definitely worth the price and so easy to use a mix.

Wasn’t sure how people would receive this cupcake, so I frosted it with¬† Nutella Cloud Frosting to punch it up.¬† During a taste test of five different types of cupcakes, it actually turned out to be several of my friends preferred choice. I am hooked. Pamela is a winner!

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Nutella Cloud Frosting

Adapted from Sweetapolia

Ingredients
  • 1 cup unsalted butter, softened
  • 1 1/2 cups confectioners' sugar
  • 2 tsp. vanilla extract
  • 3/4 cup premium bittersweet chocolate, melted and cooled slightly
  • 1/3 cup Nutella
  • 1 Tbls. milk
  • Pinch salt
Instructions
  1. In a bowl of a stand mixer, cream the butter and add the sugar, beating on low speed for about 1 minute.

  2. Add vanilla and beat on low speed until combined. Add the melted and slightly cooled chocolate and beat on medium speed until smooth (about 2 minutes)

  3. Add the Nutella, milk and pinch of salt and beat on medium-high speed for another minute.

Happy baking!

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