Triple Chocolate Cupcakes

• 1/4 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 3 large eggs
• 1/2 cup agave nectar
• 1/4 cup dark chocolate chips (73% cacao)
• 1/4 cup semisweet chocolate chips
• 1/4 cup white chocolate chips

1. Preheat the oven to 350F.
2. Line 9 muffin cups with paper liners.
3. In a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda.
4. In a medium bowl, whisk together the eggs and agave nectar.
5. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in all of the chocolate chips.
6. Scoop 1/4 cup of batter into each prepared muffin cup.
7. Bake for 25 to 30 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8. Let the cupcakes cool in the pan for 1 hour, then serve.

coconut flour, cocoa, salt, baking soda, eggs, nectar, chocolate chips, semisweet chocolate chips, white chocolate chips

Taken from www.epicurious.com/recipes/food/views/triple-chocolate-cupcakes-366109 (may not work)