Try this rich, dense, flourless cupcake recipe with Chocolate Ganache (page 92); enjoy with a nice strong cup of coffee or tea.

　　

Ingredients

makes 10

　　1 1/2 cups dark chocolate chips (73% cacao)

　　1 cup hazelnuts

　　3 large eggs

　　1/4 cup agave nectar

　　1 tablespoon vanilla extract

　　1/4 teaspoon sea salt

　　

Step 1

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

　　

Step 2

Combine the chocolate chips and hazelnuts in a food processor and process until they have the consistency of coarse sand. Add the eggs and agave nectar and pulse until combined, about 10 seconds, then add the vanilla extract and salt and pulse again until combined, another 10 seconds.

　　

Step 3

Scoop 1/4 cup of batter into each prepared muffin cup.

　　

Step 4

Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

　　Cooks' Note

　　Sweetness: Low

　　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.