Dark Chocolate Chip Chocolate Cupcakes

dkchoc_choc_chip_cupcakeNeed a super-duper-chocolate fix? Try these Dark Chocolate Chip Chocolate Cupcakes on for size! They’re rich and sweet just by themselves, but my kids wanted ice cream with it so I scooped out the center and placed a little scoop of Vanilla Ice Cream. Caps-Lock-O-M-G! Now that’s a guilt-free, gluten-free dessert enough to push you over the edge!


  • 1/2 cup almond flour or almond meal
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp of salt
  • 1/4 tsp of baking soda
  • 2 eggs (room temperature)
  • 1 cup of coconut palm nectar or agave nectar
  • 1 tbsp of vanilla
  • 1 bar of 70+% dark chocolate, rough chopped
  1. Preheat oven at 350˚F. Line muffin pan with 12 paper cups.
  2. Mix dry ingredients in a large bowl.
  3. In another bowl, whisk the wet ingredients.
  4. Combine the wet and dry ingredients.
  5. Stir in the chocolate chips.
  6. Put 1/4 cup of batter into each muffin cup.
  7. Bake for 18-22 minutes and let cool.
  8. Serve warm. (If you need to reheat, microwave for about 7-10 seconds per cupcake.)

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