When I met Robyn Baldwin, one of my loyal readers, at a book signing in Davis, California (my hometown), she gave me the idea for these chocolate cupcakes with a cookie center. Thanks, Robyn! Frost with Vegan Chocolate Frosting (page 92).

　　

Ingredients

makes 10

　　

Batter

5 tablespoons coconut flour

　　1/4 cup unsweetened cocoa powder

　　1/4 teaspoon sea salt

　　1/2 teaspoon baking soda

　　4 large eggs

　　1/2 cup agave nectar

　　

Cookie Dough

2/3 cup blanched almond flour

　　1/4 teaspoon baking soda

　　3 tablespoons agave nectar

　　5 tablespoons mini chocolate chips (semisweet)

　　

Step 1

Preheat the oven to 350°F. Line 10 muffin cups with paper liners.

　　

Step 2

To make the batter, in a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

　　

Step 3

To make the cookie dough, in a large bowl, combine the almond flour and baking soda. Stir the agave nectar into the almond flour mixture until thoroughly combined, then fold in the mini chocolate chips.

　　

Step 4

Scoop out 1 tablespoon of cookie dough, roll into a ball, and place in each prepared muffin cup, then cover with 3 tablespoons of batter.

　　

Step 5

Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 3 hours in order to give the filling a chance to set up, then frost and serve.

　　Cooks' Note

　　Sweetness: Medium

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.