DARK CHOCOLATE HEARTS
Ingredients
Dry ingredients:
- ½ cup fructose
- ½ cup almond flour
- ½ cup oat flour
- 1 tsp baking soda
Wet ingredients:
- ½ cup apple cider
- ½ cup milk
- 1 egg
- 6 tbsp melted butter
For the topping:
- 1 bar, 3 oz, of chocolate with more than 72% cocoa
- some more milk and about ½ more tbsp of butter
Instructions
- Combine dry ingredients except baking soda, and mix well
- Combine wet ingredients in a separate bowl, add baking soda, and mix well. Wait 10-20 seconds until soda reacts with apple cider and little bubbles appear.
- Start pouring the wet mixture into the dry one, mixing with a hand whisk
- Let the batter rest at room temperature for 15-20 minutes until it gets thicker
- Distribute between 6 to 10 heart-shaped cupcake forms sprinkled with baking spray
- Bake for 14-16 minutes in a preheated to 350*F oven
- Let cool completely
- Using a water boiler, melt chocolate and add some milk from time to time, as shown in the video. Put in about ½ tbsp of butter at the end and remove from the heat. Mix until the mixture is homogenous.
- Cover cupcakes with a dark chocolate glaze and decorate with cocoa nibs
Notes
For decoration, you can use fresh strawberries cut longwise, raspberries, pomegranate seeds, or nuts.