May 12
7

Gluten Free Chocolate Cupcakes

2 Comments

Chocolate Almond Cupcakes

1 cup dark chocolate chips

½ cup coconut milk

2 eggs

1 ¼ cups almond flour

1 tsp sea salt

1 tsp baking soda

1 cup sliced almonds

 

Preheat oven at 350 degrees. In a sauce pan over low heat, melt chocolate with coconut milk stirring often. Once chocolate is melted remove from heat and allow to cool for 2 minutes. Beat in eggs creating a silky texture. Put dry ingredients in the chocolate and mix. Pour batter into an 8×8 baking dish (lightly coated with cooking spray) and sprinkle with almonds. Bake for 20-25 minutes. Allow to cool and enjoy!

 

Yields 9 servings

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Posted in Cook w/Joyce by thebikinikitchen 2 Comments

2 Responses to "Gluten Free Chocolate Cupcakes"

  • Shelita says:
    February 12, 2013 at 6:55 am
    Reply

    pretty lady Joyce!!! I just wanted to tell you that I made the cupcakes and the icing. I had to admit I was very skeptical that the cupcakes were not going to be sweet enough and the icing well avacado..but you made it look so good I had to give it a try! It was so delicious hit the spot, I used stevia and coconut oil in place of the agave all I can say is wow and thank you so much!

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