Nutella Gluten Free Cupcakes

This recipe has been making the Internet rounds as brownie bites but I made some modifications and gluten freed it for your pleasure. I was wanting to make something I could frost anyways and luckily my modifications also seem to have made it more cakey anyways.

Preheat oven to 350.

In a bowl beat 1 cup Nutella, 3 eggs till combined. In a separate small bowl mix 5 Tablespoons brown rice flour, 1 tablespoon corn starch and 2 tablespoons potato flour with 1/4 teaspoon baking soda. Combine dry and wet ingredients and mix till thoroughly combined, be sure to scrape the bottom of the bowl where Nutella may be hiding.

Line mini cupcake pan with papers and fill with 1 generous tablespoon batter each. Bake for 15 minutes or until the center of the cupcake no longer appears like batter.

Remove from oven and cool.

Meanwhile you can make any kind of frosting you like to top them. I made a Nutella frosting. 1/2 cup Nutella, 3 tablespoons butter, 2 cups powdered sugar, beat with electric mixer till combined, slowly add up to 1 tablespoon milk to achieve appropriate consistency. Now beat the frosting with the electric mixer till it becomes fluffy and the color becomes a shade lighter. This works very well with a kitchen aid and makes a fluffy frosting.

Scoop frosting to bag with tip in place and pipe frosting onto cooled cupcakes.

Try not to eat every one!

Xoxo- Iris