Chocolate Pecan Cupcake Bites
Author: Sara
Recipe type: Dessert
Serves: 24 mini cupcakes
- 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
- Preheat the oven to 350 degrees F. Line a mini cupcake tin with liners and set aside.
- In a medium mixing bowl, whisk together the coconut sugar and eggs.
- Add in the dry ingredients except the pecans. Mix until fully combined and batter is smooth, then incorporate the chopped pecans.
- Fill each cupcake liner about ¾ of the way full. Top each with a whole pecan, pressing down gently.
- Bake for 15 minutes. Remove from pan and let cool.
- Store in an airtight container.
*These DO NOT freeze well.
Recipe by Lenses and Lentils at https://lensesandlentils.com/mini-chocolate-pecan-cupcakes/
3.5.3228