Double Chocolate Mini Cupcakes (Paleo Friendly)

​Prep Time:
10 minutes 

Prep Notes:
Do not over stir. 

Cooking Time:
10 minutes 

Yields:
16 people 

Ingredients:
​2 Tablespoons of cocoa powder
2 Tablespoons of coconut flour*
3/4 teaspoon baking powder
1/4 teaspoon of ground cinnamon
2 eggs
2 Tablespoons of maple syrup
1 teaspoon of vanilla extract
1 teaspoon of coconut oil, melted and cooled
a pinch of salt flakes
2 Tablespoons of dark chocolate chips divided.
     1 Tablespoon finely chopped to go into the cupcakes,
     1 Tablespoon we will melt and drizzle over the top once our cupcakes are baked and cooled

Directions:
1 – Preheat oven to 175’C (350’F) and prepare your mini cupcake tray with paper cases or lightly grease and set aside.
2 – In a medium size bowl whisk together eggs, vanilla, maple syrup and coconut oil until well combined.
3 – Sift cocoa, coconut flour, baking powder, cinnamon and salt into your vanilla egg mix and whisk until just combine.
4 – Add chocolate chips and stir until almost combined.
5 – Spoon batter into your prepared cupcake tray and bake for 10-12 mins until the tops spring back when lightly pressed and a toothpick comes out clean with just a few crumbs attached when inserted into the centre. Set aside to cool
6 – While your cupcakes are cooling, melt remaining Tablespoon (or more if you prefer) of chocolate. Once melted drizzle over cupcakes and then shower those bad boys with generous amounts of your fave sprinkles.

Notes:
I bring this to birthday parties and workshops and it has been a hit.

Credit:
http://betterwithcake.com/desserts/secretly-healthy-double-chocolate-mini-cupcakes-paleo-friendly/