Gluten-free Triple Chocolate Hazelnut Cupcakes with Peanut Butter Filling and Chocolate Buttercream



Indulgent gluten-free triple chocolate and hazelnut cupcakes with a peanut butter filling and chocolate buttercream topping. 

In one word: YUM!!

A moist chocolate sponge made from cacao and ground hazelnuts which give moisture to the crumb and an ooey goey peanut butter centre. You can switch out the hazelnuts for ground almonds and add almond butter, cashew butter or chocolate spread for another recipe variation.


10-12 Cupcakes


10 Minutes


20-25 Minutes


For the cupcakes:

  • 135g gluten free self raising flour

  • 85g ground hazelnuts

  • 150g coconut sugar

  • 25g cocoa powder, sifted

  • 175g unsalted butter, softened

  • 2 large eggs, room temperature

  • ½ tsp baking powder

  • ¼ tsp sea salt

  • ½ tsp vanilla paste/extract/powder

  • 100ml milk of choice

  • 80g dark chocolate chips 

For the filling:

  • Unsweetened natural peanut butter (or other nut/seed butter)

For the chocolate buttercream:

  • 150g unsalted butter, (or vegan butter) softened, not melted (leave out at room temprature for an hour or the night before depending on climate)

  • 300g icing sugar, sifted

  • 40g cacao powder, sifted

  • pinch sea salt

  • ½ tsp vanilla paste/extract/powder

  • 3-4 Tbsp whole milk (or plant based)


  1. Preheat the oven to 180ºC and line a cupcake tray with 10-12 cupcake cases.

  2. In a large bowl of a stand mixer with whisk attachment, cream the softened butter and sugar together til light and fluffy.

  3. Add in the eggs, gluten free self raising flour, ground hazelnuts, sifted cocoa powder, baking powder, sea salt and milk. Mix slowly building up to medium speed as they begin to combine.

  4. Fold in the chocolate chips.

  5. Then spoon the mixture equally into the cases.

  6. Place in the middle of the oven and bake for 20-25 minutes until cooked through.

  7. While letting it cool on a wire rack, you can make the chocolate buttercream frosting.

  8. In a stand mixer with the paddle attachment, add the soft butter and beat it for at least 5 minutes, it will double in size and become more pale in colour. 

  9. Check after this time, give it a stir with a spatula making sure all the butter is equally mixed. Give it another beat for a minute or so.

  10. Add in half the sifted icing sugar to the butter, then slowy begin to mix until it's encorporated then gradually increase the speed to high until well beaten.

  11. Give it a stir with a spatula, then add in the second half of the icing sugar and repeat.

  12. Add in the cacao powder, a pinch of salt, vanilla paste and milk 1 Tbsp at a time. Give it a mix starting on slow building up to high before adding the next Tbsp of milk to asses the desired consistency.

  13. When ready, add into a piping bag (if using).

  14. Then using an appler corer tool (or small spoon), carefully core the centre of each cupcake, ensuring you dont go all the way through and leaving an inch base. (save the cake cores to eat later)

  15. Fill each cavity with peanut butter.

  16. Pipe each cupcake with the buttercream and devour!


  • Store in an air tight container at room temperature. It will keep for 3-4 days.



Hazelnuts - packed with nutrients, including vitamins, minerals, antioxidant compounds and healthy fats. They may also help decrease blood fat levels, regulating blood pressure, reducing inflammation and improving blood sugar levels. (Source)

Cacao powder - is rich in plant poly-phenols, specifically flavonoids, which have antioxidant properties and contains minerals including iron, magnesium, potassium and zinc. (Source)

Eggs (organic) - are incredibly nutritious, a great source of protein, healthy fats and they help elevate levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. (Source)

Dark chocolate 75-85% Cacao - has a wide variety of powerful antioxidants and is rich in fibre, iron, magnesium, copper, manganese and other minerals. (Source)

Unsweetesned natural peanut butter - acts as a binder and provides a source of protein and Vitamins. (Source)


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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.


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