Chocolate Pecan Cupcake Bites
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24 mini cupcakes
Ingredients
  • 4 eggs
  • ⅔ cups coconut sugar
  • 1 cup almond flour
  • ⅔ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp coarse salt
  • ¼ cup chopped pecans
  • 24 whole pecans
Instructions
  1. Preheat the oven to 350 degrees F. Line a mini cupcake tin with liners and set aside.
  2. In a medium mixing bowl, whisk together the coconut sugar and eggs.
  3. Add in the dry ingredients except the pecans. Mix until fully combined and batter is smooth, then incorporate the chopped pecans.
  4. Fill each cupcake liner about ¾ of the way full. Top each with a whole pecan, pressing down gently.
  5. Bake for 15 minutes. Remove from pan and let cool.
  6. Store in an airtight container.
Notes
*These DO NOT freeze well.
Recipe by Lenses and Lentils at https://lensesandlentils.com/mini-chocolate-pecan-cupcakes/