Steps to Prepare Dark Chocolate Cacao Nibs

Dark Chocolate-Cherry Cupcakes

An integral ingredient of both keto diets and paleo diets, cacao nibs are recognized for their natural benefits which include fiber, magnesium, potassium, iron and antioxidants.

Recipe Summary Dark Chocolate-Cherry Cupcakes

Moist, chocolaty cupcakes with juicy pie cherries inside. Adapted from Kelly Smith's "Dark Chocolate Cake II."

Ingredients | Dark Chocolate Cacao Nibs

2 cups all-purpose flour

2 cups white sugar

¾ cup Dutch-process dark chocolate cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup buttermilk

2 large eggs

¼ cup salted butter, softened

¼ cup canola oil

2 teaspoons almond extract

1 (21 ounce) can cherry pie filling

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease or line two 12-cup muffin tins with paper liners.

Stir flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Dig a well in the center and pour in buttermilk, eggs, butter, oil, and almond extract. Begin stirring, then use an electric mixer to make to a smooth, thick batter. Pour in cherry pie filling and stir until distributed.

Spoon batter into the prepared muffin cups, filling each 3/4 full. Try to distribute cherries evenly.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 23 to 27 minutes. Let cool completely.

Info | Dark Chocolate Cacao Nibs

prep: 20 mins cook: 25 mins total: 45 mins Servings: 24 Yield: 24 cupcakes

TAG : Dark Chocolate-Cherry Cupcakes

Desserts, Cakes, Cupcake Recipes, Chocolate,