Makes 12 Gluten free: Vegetarian: Refined sugar free

288 Calories per serve

3 large eggs

1/3 cup eimele coffee

1 tsp vanilla extract

2 1/4 cups almond meal

1/2 cup maple syrup

1/4 cup cocoa powder

2 tsp baking powder

1/4 tsp salt

1/4 cup melted butter

1/3 cup chocolate chips

Preheat oven to 180. Whisk eggs, coffee, maple syrup and vanilla extract. Add dry ingredients. Fold in choc chips then use an ice cream scoop to add batter into lined cupcake tins. Bake for 20 minutes or until firm to the touch. Add coconut-choc cream frosting if desired. Swap out egg for flax meal and butter for coconut oil if vegan.