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Miniature Chocolate Hazelnut Cakes Recipe-23910

Photo by: Kathryn Barnard
Comments: 0


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.

Yield: Makes 1 dozen 2¾-inch cupcakes or six 5-inch cakes


For the Cakes:

  • 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

For the Frosting:

  • 5½ ounces dark chocolate (70% cacao), chopped
  • 1 cup coconut oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cinnamon


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

2. 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.

3. 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!

© 2011 Jennifer Katzinger

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

463kcal (23%)
321mg (13%)
36g (55%)
20g (100%)
1mg (0%)
0mcg RAE (0%)
0mg (1%)
38mg (4%)
2mg (13%)

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