Black Bottoms

Topping:

• 1 (8 oz) package cream cheese, softened
• 1 egg
• 1/3 cup sugar
• 1/8 tsp salt
• 1 cup miniature semisweet chocolate chips
  Mix:
• 3 cups almond flour
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 & 1/2 tsp vanilla extract

1. Preheat oven to 325F/165C. Prepare cupcake pans. (Recipe yields ~16 cupcakes,)
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 tsp salt until light and fluffy. Stir in the chocolate chips and set topping aside.
3. In a large bowl, mix together the flour, cocoa, baking soda and salt.
4. In a separate bowl, beat eggs, oil, syrup, and vanilla extract together. Mix with the dry ingredients.
5. Evenly distribute the batter mix between muffin tins. Dollop topping in the center of each cake. Bake for approximately 19 minutes, or 10 minutes for miniature cupcakes. Allow to cool overnight before refrigerating. Best served cold.

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