Dark,
milk, and white chocolate chips are sprinkled throughout this rich
chocolate cupcake. For a more sophisticated version, use only dark
chocolate chips. Guaranteed to fulfill your daily chocolate craving.
Ingredients
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1/2 cup agave nectar
- 1/4 cup dark chocolate chips (73% cacao)
- 1/4 cup semisweet chocolate chips
- 1/4 cup white chocolate chips
Preparation
Preheat the oven to 350°F. Line 9 muffin cups with paper liners.In a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in all of the chocolate chips.
Scoop 1/4 cup of batter into each prepared muffin cup.
Bake for 25 to 30 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 serve.
