These are best served warm from the oven topped with a dollop of your fave vanilla ice cream (rice and coconut varieties are wonderful). A decadent dessert!
If dairy is a concern for you, then you will need to replace the butter and Nutella. I have provided you with a link below to Earth Balance which carries non-dairy butter products. As for Nutella, just google Dairy Free Nutella. You will be amazed at the vast number of recipes there are to make it yourself.
Lastly, if sugar is not of great concern to you, feel free to swap out the coconut sugar for regular sugar. I always recommend opting for superfine sugar in your baking recipes. In the past it was tough to find but now it is carried in most North American grocery stores.
If you are a sucker for Nutella then this recipe is perfect for you. These little cakes are heaven-sent.
WHAT YOU NEED
1 1/4 cups gluten-free flour blend (with added xantham). I used C4C
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup butter substitute (Earth Balance has some great options) at room temperature
1/2 cup coconut sugar
2 eggs (or egg replacer equivalent to two eggs)
1 teaspoon vanilla bean extract
1/3 cup almond milk (rice or soy work too)
12 teaspoons nutella (or a dairy free choc-hazelnut substitute)
PREHEAT oven to 350F
LINE 12 cup muffin tin with paper liners
IN MEDIUM BOWL, whisk together first 3 ingredients
IN BOWL OF STAND MIXER, fitted with paddle attachment, cream butter for 3 minutes HIGH speed
ADD coconut sugar and cream for another 2-3 MIN on HIGH speed
ADD eggs one at a time blending well after each addition. Scrape down sides of bowl if needed
BLEND in vanilla bean extract and almond milk
WITH ICE CREAM SCOOP, divide up batter between muffin cases
DOLLOP 1 tsp of Nutella on the top of each muffin
SWIRL Nutella into batter slightly - a bamboo skewer works well or try a butter knife
BAKE 22-25 MIN or until toothpick inserted in center comes out clean
REMOVE from oven and let cool on cooling rack for 15 minutes. They will still be warm and perfect for serving!