Chocolate Peanut Butter Cupcakes

• 1/2 cup blanched almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 4 large eggs
• 2 tablespoons grapeseed oil
• 1/2 cup agave nectar
• 1/2 cup creamy roasted peanut butter
• 1/4 cup agave nectar
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

1. Preheat the oven to 350F.
2. Line 9 muffin cups with paper liners.
3. To make the batter, in a large bowl, combine the almond flour, coconut flour, cocoa powder, salt, and baking soda.
4. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.
5. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined.
6. To make the filling, in a medium bowl, combine the peanut butter, agave nectar, vanilla extract, and salt and mash together with a fork until smooth.
7. Scoop 1 tablespoon of the filling into each prepared muffin cup, then cover with 1/4 cup of batter.
8. Bake for 20 to 24 minutes, until a toothpick inserted 1/2 inch from the edge of the cupcake (to avoid the peanut butter center) comes out with just a few moist crumbs attached.
9. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

blanched almond flour, coconut flour, cocoa, salt, baking soda, eggs, grapeseed oil, nectar, peanut butter, nectar, vanilla, salt

Taken from www.epicurious.com/recipes/food/views/chocolate-peanut-butter-cupcakes-379020 (may not work)