Gluten free double chocolate muffins
recipe from vanillasugarblog.com
1 ½ cups almond meal
3 oversized TB unsweetened good quality cocoa powder
½ cup sugar
1 ts gluten free baking powder
½ ts of espresso powder (I also used a Starbucks Via)
giant pinch of sea salt
8 TB unsalted butter, room temp
2 large eggs + 1 egg yolk, room temp
1 ts vanilla extract
½ cup heavy cream, not too cold
½ cup high quality semisweet chocolate chips
a couple handfuls of high quality milk chocolate chips
Preheat oven to 350 degrees.
Line regular muffin tins with cupcake liners.
Make sure to spray the actual cupcake liners with non-stick spray as the almond meal sticks to everything when baked!
In a large bowl, combine almond meal, cocoa powder, sugar, salt, espresso powder and baking powder.
Stir and then add in the softened butter, and mix to well combined; lumps ok as long as they are small.
In a small bowl or large measuring cup, mix the eggs, vanilla extract, and heavy cream until well mixed.
Add this to the dry mixture and mix well; lumps ok.
Spoon into 11 of the cupcake tins; I was only able to get 11 not 12.
These bake up fast, so bake them for 15 – 20 minutes.
Please check them at the 13 minute mark to see how far along they are.
Mine were done at the 15 minute mark.
You will know they are done by puffy tops and the jiggle in the middle is “almost” gone.