Chocolate Peanut Butter Cupcakes

1. 1

   Preheat the oven to 350F.

2. 2

   Line 9 muffin cups with paper liners.

3. 3

   To make the batter, in a large bowl, combine the almond flour, coconut flour, cocoa powder, salt, and baking soda.

4. 4

   In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.

5. 5

   Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined.

6. 6

   To make the filling, in a medium bowl, combine the peanut butter, agave nectar, vanilla extract, and salt and mash together with a fork until smooth.

7. 7

   Scoop 1 tablespoon of the filling into each prepared muffin cup, then cover with 1/4 cup of batter.

8. 8

   Bake for 20 to 24 minutes, until a toothpick inserted 1/2 inch from the edge of the cupcake (to avoid the peanut butter center) comes out with just a few moist crumbs attached.

9. 9

   Let the cupcakes cool in the pan for 1 hour, then frost and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.