Gluten-free Nutella Cupcakes

I have to admit...and it's a little sad...I just started watching Mad Men from the beginning just a few weeks ago.  I am totally wrapped up in it, which makes it convenient that Charles has been away a lot recently, and I have been able to just sit on the couch, hangout without Margeaux and veg after a few crazy weeks. (The last week of April was my last meeting of the spring, great weather in Southern California and a fun meeting.) This month has been fun though, and I will eventually have to get off said couch.  This month I have gotten to make cupcakes and muffins for a gender reveal party, cake for three office birthdays and a brunch full of baking for the future Mrs. Carmichael's bridal shower.  Let's talk about these cupcakes now though.  First off they are gluten-free and I promise you would never know it!  They are gluten-free devils food cupcakes with chocolate ganache, Nutella frosting and chopped hazelnuts.  OMG so delicious!

If you have never seen the sun set over the Pacific Ocean your missing something...

Watching it with a delicious cocktail, just makes the moment even more enjoyable.

I was reading Glamour magazine on the plane ride home and came across a quote that I really like from an interview with Nicki Minaj.  It left me thinking for a bit about the future.

Okay about these cupcakes...

Butter, sugar and the good stuff.

Add some cocoa powder, flour, salt, baking soda and powder and were ready for the oven.

Gluten-free Nutella Cupcakes:

3 cups King Arthur Gluten-free All Purpose Flour

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon instant espresso powder

1 cup (2 sticks) unsalted butter, at room temperature

1 1/2 cups packed light brown sugar

1 1/2 cups sugar

4 large eggs, at room temperature

1 tablespoon vanilla extract

2 cups buttermilk

Ganache:

4 ounces semisweet

1/2 cup heavy cream

1/16 teaspoon coarse salt

Nutella Frosting: 

1 cup confectioners' sugar

1 cup creamy Nutella

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup skim milk

1/4 cup hazelnuts, chopped

1.  Line two 12-cupcake pans with liners and spray just the bottoms with non-stick cooking spray.  Preheat the oven to 350 degrees F.

2.  In a medium sized bowl, whisk together the gluten-free all purpose flour, cocoa powder, baking powder, baking soda, salt and espresso powder.

3.  In the bowl of a electric mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, 3 to 4 minutes.  Add the eggs, one at a time, beating for 1 minute between each addition.  Beat in the vanilla extract.  Reduce the speed to low (or if your me, this is when I whisk things by hand) add 1/3 of the flour mixture and mix just until combined.  Add 1/2 of the buttermilk in a slow stream and beat until combined.  Add another 1/3 of the flour, mix and then whisk in the remaining buttermilk, followed by the remainder of the flour mixture.  Using a large 2 inch cookie scoop or 1/4 cup measuring cup, fill each cupcake liner 2/3 full.

4.  Bake cupcakes until golden brown on top and a wooden toothpick inserted in the center comes out clean, approximately 12-15 minutes.  Let cool in the pans for 3-4 minutes; then move to cooling rack to finish cooling.  While the cupcakes are cooling prepare the ganache and frosting.

5.  To make the ganache, bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir - doing so will cool the ganache too quickly, making it grainy).  After 10 minutes, stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.  Chocolate will often settle on the bottom or sides of the bowl.  Scrape dish with a rubber spatula to incorporate all of it. Let cool until mostly thickened, and a consistency not to runny but easy to spoon on the cupcakes without running everywhere.

6.  In a medium bowl, using an electric mixer, beat the butter and Nutella until light and fluffy.  Then mix in one cup powdered sugar, salt, vanilla extract and heavy cream.  If the frosting is not the desired consistency, mix in a half a cup of powdered sugar at a time until desired consistency is reached.

7.  Once the cupcakes have cooled, top with the ganache and let set for 10-15 minutes.  Then using a piping bag, pipe the Nutella frosting on top.  Top with chopped hazelnuts, serve and Enjoy!