Fallen Chocolate Souffle Cupcakes

1. 1

   Preheat the oven to 350F.

2. 2

   Line 12 muffin cups with paper liners.

3. 3

   In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda.

4. 4

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

5. 5

   Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the chocolate chips.

6. 6

   Scoop 1/4 cup of batter into each prepared muffin cup.

7. 7

   Bake for 18 to 22 minutes, until the center of each cupcake is puffy and the edges are drier and darker than the center.

8. 8

   The cupcakes will fall when removed from the oven and the centers will be gooey, even when fully baked.

9. 9

   Let the cupcakes cool in the pan for 10 minutes.

10. 10

    The tops of the cupcakes may have overflowed while baking; if this happens, loosen the edges of the tops with a butter knife, and use the butter knife to gently lever the cupcakes out of the pan.

11. 11

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.