Gluten Free Chocolate-Cherry Cupcakes
Chocolate and cherries are both natural antioxidants and can help reduce inflammation. You will love the classic chocolate- cherry combination in cupcake form!
Ingredients
- 1/2 cup almond flour
- 1/4 cup cocoa powder unsweetened
- 5 Tbsp coconut sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs large
- 1/2 Tbsp almond extract
- 1 cup cherries pitted
- 1/2 cup coconut oil melted
Instructions
- Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners.
- In a small bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
- In a medium bowl, beat the eggs with the almond extract.
- Add the cherries, and smash with a fork until the cherries are lumpy.
- Next, add the dry mixture to the cherries, and stir to combine.
- And then, add the melted coconut oil, and stir until a fudge-like batter forms.
- Fill each cupcake liner about two-thirds of the way with the batter.
- Transfer the muffin tin to the oven, and bake until a toothpick inserted into the center comes out clean, for 18 to 20 minutes. Remove from the oven.