Chocolate and almonds are a match made in heaven’s kitchen. This cupcake has both healthy dark chocolate and antioxidant-rich almonds (a superfood) in a fudgy base for a little hit of healthy deliciousness in every bite. Try these with Chocolate Ganache (page 92).
Sweetness: Medium
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
Step 2
In a large bowl, combine the almond flour, coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and almond extract. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the chocolate chips and almonds.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
