Step 1

Adjust the oven rack to the middle position, pre-heat the oven to 320ºF (160ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

Step 2

In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.

Step 3

Once melted, remove from the heat and allow to cool until warm. Then, mix in the cocoa powder and sugar.

Step 4

Add the eggs, one at a time, whisking well after each addition.

Step 5

Sift together the gluten free flour blend, ground hazelnuts, baking powder, xanthan gum and salt, and add them to the wet ingredients. Mix well until combined.

Step 6

Add the hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.

Step 7

Divide the batter evenly among the 12 cupcakes, so that each cupcake liner is about ¾ full.

Step 8

Bake at 320ºF (160ºC) for about 30 minutes, until an inserted toothpick comes out clean or with a few moist crumbs attached.

Step 9

Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.

Step 10

In a stand mixer using a paddle attachment, or using a hand mixer with the double beaters attachment, beat the butter for 2 - 3 minutes, until pale and fluffy.

Step 11

Add the powdered/icing sugar, and beat for a further 5 - 7 minutes, until very pale and fluffy.

Step 12

Add the vanilla bean paste and the hazelnut praline paste, and mix until only just incorporated.

Step 13

Set aside until needed.

Step 14

Use an apple corer or a piping nozzle, turned upside down, to create a hole in the middle of each cupcake. Fill it with about 1 teaspoon of the hazelnut praline paste.

Step 15

Pipe the hazelnut buttercream frosting on top of the filled cupcakes with a piping nozzle of your choice (I used a Wilton 1M nozzle).

Step 16

Sprinkle with chocolate shavings or sprinkles, and serve.

Step 17

The hazelnut chocolate cupcakes keep well in a closed container in a cool dry place for about 3 - 4 days.