#scentoflavender

These Flourless Chocolate and Lavender Cupcakes are a unique and decadent treat with a hint of floral lavender flavor. They are gluten-free and perfect for those who love the combination of rich chocolate and aromatic lavender.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 teaspoon dried lavender buds. 1/4 teaspoon salt. 3 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon lavender extract optional. 1/4 cup almond flour.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with cupcake liners. In a microwave-safe bowl, melt the semisweet chocolate chips and butter together in 30-second intervals, stirring until smooth. Let it cool slightly. In a separate bowl, whisk together the granulated sugar, cocoa powder, dried lavender buds, and salt. Add the eggs and vanilla extract to the sugar mixture, and beat until well combined. Pour the melted chocolate mixture into the egg mixture and stir until the batter is smooth. If desired, add lavender extract for an extra lavender flavor. Fold in the almond flour until fully incorporated. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can optionally decorate the cupcakes with lavender-infused frosting or a dusting of powdered sugar. Enjoy your delicious flourless chocolate and lavender cupcakes!

Prep Time: 20 minutes

Cook Time: 18 minutes