This gooey cupcake oozes chocolate goodness. These are not your regular cupcakes—they will look like a little chocolate bowl with a crater in the middle—perfect for rich fillings! Serve warm, filled with a big dollop of Whipped Cream Frosting (page 93), and eat them with a spoon.
Sweetness: High
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, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the chocolate chips.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 18 to 22 minutes, until the center of each cupcake is puffy and the edges are drier and darker than the center. The cupcakes will fall when removed from the oven and the centers will be gooey, even when fully baked.
Step 5
Let the cupcakes cool in the pan for 10 minutes. The tops of the cupcakes may have overflowed while baking; if this happens, loosen the edges of the tops with a butter knife, and use the butter knife to gently lever the cupcakes out of the pan. Serve warm.
