It’s that time of year again. Pinks, reds and purples will be featured predominantly in store windows. Heart shaped decor and chocolate galore…it’s Valentine’s Day baby!
Now, I’m not much of a Valentine’s Day ‘celebrator’ – that is, I was never big on the Valentine’s Day goodies like the plush toy animals with their big puppy dog eyes and heart in hand. Reminds me of the hilarious ‘Happy Love Day’ scene from The Simpsons (‘they didn’t have Lord Huggington?!). I did however enjoy the vintage Valentine’s Day cards (love anything vintage!) and cheesy cards – like the one featuring a couple of bees with a caption reading ‘Will You Bee Mine’. What can I say; I’m a sucker for cheesy things. Aside from the cards, of course chocolate played the star role. Who could resist gorging on insane amounts of chocolate??
Back in the day, I was able to consume any amount of gluten, so no chocolate was off limits. Of course now-a-days, certain ones don’t make the cut, such as the divine Ferrero Rocher chocolate (queue angels singing).
Who could resist a hazelnut enrobed in a smooth chocolate filling, covered in a thin crispy wafer, and then dipped in creamy milk chocolate and finely chopped hazelnuts. Mmmm…pure bliss. This got me thinking…wouldn’t it be great if someone invented a gluten free Ferrero Rocher? No, I didn’t invent one, but until that day comes, I present you with the next best thing…my own take on a gluten free Ferrero Rocher style cupcake!
Now unfortunately, there is no thin crispy wafer in these cupcakes, but I’d have to say, this is probably the closest thing to a gluten free Ferrero. A moist and light chocolate cake with finely chopped hazelnuts, covered in a creamy chocolate hazelnut swiss meringue buttercream (using Enjoy Life Mini Chocolate Chips and real hazelnut butter!), and topped off with a Glutino brand chocolate wafer cookie (I couldn’t resist – I had to incorporate wafer somewhere!).
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Pure deliciousness!
Here are the recipes…enjoy!
This moist chocolate hazelnut cupcake is sure to please!
Ingredients
- 3/4 cup white rice flour
- 1/2 cup buckwheat flour
- 1/4 cup tapioca starch
- 1/4 cup premium unsweetened cocoa powder, sifted
- 4-5 tbsp finely chopped hazelnuts
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1-2 tbsp hazelnut butter
- 1/2 cup light olive oil
- 3 eggs, slightly beaten
- 1/3 cup chocolate almond milk
- 1 tsp pure vanilla extract
- 8 egg whites
- 2 cups granulated sugar
- 2 ½ cups butter
- 1 ½ cups Enjoy Life mini chocolate chips (or other chocolate for melting), + 1 tsp butter for melting
- 4 tbsp hazelnut butter
Method
- Combine dry ingredients (1-9 on above list) in bowl of mixer.
- Add wet ingredients and mix well for 2 min.
- Fill liners ½ way up and bake in pre-heated oven at 350°F for 22 min.
- Remove and let cool in pan for 2 min before moving to cooling racks to cool completely before frosting.
- Make sure mixer bowl is completely grease free before starting. Add egg whites and sugar to bowl. Simmer over a pot of water (not boiling), whisking constantly but gently until temperature reaches 160°F, or until sugar has completely dissolved and egg whites are hot. Ensure to clean down sides of bowl during this process, with a wet pastry brush or spatula so granules of sugar don’t stick to the sides.
- Take bowl off heat and place back on the mixer fitted with whisk attachment. Whip until mixture is thick, glossy and neutral, and outside of bowl has cooled down. During whipping, start melting mini chocolate chips plus 1 tsp butter in microwave. Once completely melted, stir in hazelnut butter and set aside to cool.
- Returning to egg white mixture, switch over paddle attachment and while mixing on low speed, add butter one cube at a time and mix until it has reached a silky smooth texture. If it curdles, keep mixing until it comes back smooth. Once all butter has been incorporated, add chocolate mixture and mix until fully combined.
- Use immediately or refrigerate for up to 1 week or freeze for up to 6-8 weeks, thawing overnight at room temperature and re-whipping with paddle attachment.
Thanks for stopping by! Comments are always welcomed and encouraged.
Eva
