Fabulous Chocolate Baby Cakes

It's a good idea to have a really good chocolate cupcake recipe in your arsenal. This one invokes the sacred marriage of butter and excellent chocolate, but also relies on such wholesome ingredients as almond flour and chia seeds instead of white flour and sugar. The resulting cake has a delicate, spongey, perfect cupcake texture, and is as choco-licious as you could want. It's also gluten free, high in protein, grain free, and will be able to keep your blood sugar stable despite the generous quantity of really high quality european chocolate. 

ingredients:

1/4 cup agave

1/2 cup callebaut chocolate morsels (or any other very high quality bitter sweet chocolate morsel you prefer)

1/2 cup coconut sugar

1/2 cup organic butter

1 cup boiling water

1 tbsp apple cider vinegar

 2 tbsp ground chia seeds

1 tbsp ground vanilla bean

1 tsp sea salt

1 tsp ceylon cinnamon

pinch chili pepper

a little black pepper

1/2 cup raw cacao

1/2 tsp baking soda

4 eggs

3 cups almond flour 

directions:

preheat the oven to 345

1. pour boiling water over room temperature butter and chocolate morsels to melt them

2. when they are melted, add the agave and coconut sugar, followed by the apple cider vinegar

3. add the chia seeds, vanilla, sea salt, cinnamon, chili pepper, and black pepper

4. add the raw cacao

5. add the eggs and mix well

6. add the almond flour, and combine fully

7. add the baking soda

8. scoop the batter into prepared muffin cups

9. bake for approx 25 minutes, until the cakes feel firm and springy to the touch

10. remove the cakes from the oven and allow to cool before removing from the pan

you can frost if you want!!

makes 24 baby cakes