Cookie Surprise Cupcakes

1. 1

   Preheat the oven to 350F.

2. 2

   Line 10 muffin cups with paper liners.

3. 3

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

4. 4

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

5. 5

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

6. 6

   To make the cookie dough, in a large bowl, combine the almond flour and baking soda.

7. 7

   Stir the agave nectar into the almond flour mixture until thoroughly combined, then fold in the mini chocolate chips.

8. 8

   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.

9. 9

   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.

10. 10

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.