When I met Robyn Baldwin, one of my loyal readers, at a book signing in Davis, California (my hometown), she gave me the idea for these chocolate cupcakes with a cookie center. Thanks, Robyn! Frost with Vegan Chocolate Frosting (page 92).
Sweetness: Medium
Recipe information
Yield
makes 10
Ingredients
Batter
Cookie Dough
Preparation
Step 1
Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
Step 2
To make the batter, 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.
Step 3
To make the cookie dough, in a large bowl, combine the almond flour and baking soda. Stir the agave nectar into the almond flour mixture until thoroughly combined, then fold in the mini chocolate chips.
Step 4
Scoop out 1 tablespoon of cookie dough, roll into a ball, and place in each prepared muffin cup, then cover with 3 tablespoons of batter.
Step 5
Bake for 18 to 22 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 3 hours in order to give the filling a chance to set up, then frost and serve.
