An easy gluten free cupcake recipe that even the kids will enjoy.
Preheat oven to 350°F.
Line a muffin tin with paper liners.
In a large bowl, combine cocoa powder, flour, xanthan gum, sugar, baking soda, baking powder, and salt. Add eggs, warm water, buttermilk, oil, and vanilla to dry ingredients. Mix until batter is smooth and fill prepared baking cups 2/3 full. Bake around 20 minutes, until tops spring back when touched.
Frosting: In a large bowl, beat butter, almond butter and powdered sugar for a minute until well combined. Add vanilla and mix until combined. Add the melted (and cooled) chocolate and beat on medium speed until frosting smooth. Finally, and beat until well combined.
Pipe onto cooled cupcakes.
Crush hazelnuts onto a flat plate, and roll the rims of the cupcakes in the crushed nuts.
Finish by placing a hazelnut in the middle of each cupcake.