For an extra smudge of goodness: Melt 10 oz. 75 - 80% dark chocolate in a double boiler, add 1 Tbs. almond or coconut milk and 1 packet Stevia. Stir well and smear on the cupcakes as they reach room temperature.
Recipe
3/4 rounded c. Sorghum flour
3/4 rounded c. Potato starch or tapioca starch
1/2 c. unsweetened raw Cocoa Powder
1/4 c. Chia seeds
1 Tbs. ground Flax seeds
3/4 c. Birch Xylitol (or 3 packets pure Stevia)
1/2 tsp. Sea Salt
1 tsp. Psyllium Husk Powder
1 tsp. Baking Powder
1 tsp. Baking Soda
1 Pasture-Raised Egg (or 2 Tbs. freshly ground Flaxseed for Vegan)
3 Tbs. virgin Olive Oil
2 tsp. Vanilla
1/2 tsp. Distilled Vinegar
1 c. warm Water, Green Tea or Decaf Coffee
Line a 12-c. cupcake pan with paper or silicon liners. Preheat oven to 350º F.
Whisk together the dry ingredients.
Add in the warm water (or tea or coffee), egg, chia seeds, oil, vanilla, and vinegar and beat until smooth. Beat for 2-3 minutes.
Scoop the batter into the 12 lined muffin tin cups.
Bake for about 15-20 minutes, until an inserted toothpick comes out clean.
Remove the cupcakes to a wire rack and let cool completely.
cupcake
~To Your Health! ♥