Miniature Chocolate Hazelnut Cakes

Updated June 30, 2016
This image courtesy of Kathryn Barnard

Editor's Note: Looking for that special treat to serve at a bridal shower, holiday event, or family get-together? These divine cupcakes, with a tinge of hazelnut, certainly fill the bill. Since the 1600s, recipes have been created pairing chocolate and hazelnuts into a delightful combination, which adds up to sweet and satisfying for all. These cupcakes, which are egg-free, gluten-free, peanut-free and vegan, are great to serve if you have guests coming with various allergic restrictions. Forget chocolate and vanilla frosting. Serving hazelnut frosting instead makes for a decadent dessert many can enjoy. 

The combination of chocolate and hazelnuts can be traced back as far as the early 1600s to a Spanish recipe. What a remarkably pleasing discovery to combine these two special ingredients! These cakes are very moist and decadent.

Makes1 dozen 2¾-inch cupcakes or six 5-inch cakes

Cooking MethodBaking



Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseDessert

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Vegan, Vegetarian


Taste and TextureChocolatey, Nutty, Sweet

Type of DishCake, Chocolate Cake, Chocolate Dessert, Dessert


  • ¾ cup brown rice flour
  • ½ cup hazelnut flour
  • ½ cup unsweetened cocoa powder
  • ½ cup packed dark brown sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon sea salt
  • ½ cup canola or extra virgin olive oil
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup water
  • 5½ ounces dark chocolate (70% cacao), chopped
  • 1 cup coconut oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cinnamon


To make the cakes, first preheat the oven to 350 degrees F.

In a large bowl, combine the brown rice and hazelnut flours, cocoa powder, brown sugar, baking soda, and salt. In a separate bowl, combine the oil, maple syrup, vanilla, and water. Whisk the wet ingredients into the dry ingredients. Pour into 12 paper-lined 2¾-inch cupcake tins or 6 ungreased 5-inch rame-king. For cupcakes, bake for 30 minutes. For larger cakes, bake for 45 minutes, or until the cake bounces back after gently pressing a finger into the top. Let cool while you make the frosting.

To make the frosting, in a double boiler or using a metal bowl placed on top of a pot of simmering water, melt the chocolate. When the chocolate is completely melted, transfer it to the bowl of a stand mixer fitted with the paddle attachment. Add the coconut oil, vanilla, salt, and cinnamon, and beat on medium speed to combine. Place the mixing bowl in the refrigerator for 30 minutes to chill the frosting. When cool, scrape down the sides of the bowl and beat again on high speed until light and fluffy, 2 to 3 minutes. Frost cooled cakes and devour!



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I'm getting hungry just looking at these! I might make them tonight if I have all the ingredients.


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