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Chocolate cupcake

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By

@receitasdacamillalima

View in original language

(Português)

50 min(s)

1 servings

Ingredients

• Eggs | 2 unit(s)
• Roasted Pumpkin | 140 g
• Xylitol | 4 tablespoon
• Almond flour | 4 tablespoon
• Cocoa powder | 2 tablespoon
• Coconut oil | 2 tablespoon
• Yeast | 1 tablespoon
• 70% chocolate bar | 70 g

Recipe

1. In a blender, beat the eggs and xylitol until a white foam forms. Add the other ingredients, except the yeast, and beat until you get a homogeneous mixture. Mix the yeast and cinnamon powder. I baked it in cupcake paper molds, but you can also use a 20 cm mold. Bake in a preheated oven at 200 degrees for about 30 minutes.

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