Flourless Chocolate Hazelnut Cupcakes

1. 1

   Preheat the oven to 350F.

2. 2

   Line 10 muffin cups with paper liners.

3. 3

   Combine the chocolate chips and hazelnuts in a food processor and process until they have the consistency of coarse sand.

4. 4

   Add the eggs and agave nectar and pulse until combined, about 10 seconds, then add the vanilla extract and salt and pulse again until combined, another 10 seconds.

5. 5

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

6. 6

   Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

7. 7

   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.