Can you make cupcakes without flour?

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Ingredients:

- 4 ounces bittersweet chocolate, finely chopped

- 1/2 cup (1 stick) unsalted butter, cut into small pieces

- 1/4 cup granulated sugar

- 1/2 cup packed light brown sugar

- 1 teaspoon vanilla extract

- 2 large eggs

- 1 cup almond flour

- 1 cup cocoa powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

Instructions:

1.) Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2.) In a medium heatproof bowl set over a saucepan of simmering water, combine the chocolate and butter. Stir until melted and smooth. Remove from heat and let cool slightly.

3.) In a large bowl, whisk together the granulated sugar, brown sugar, and vanilla extract. Add the eggs one at a time, whisking well after each addition. Whisk in the cooled chocolate mixture.

4.) In a separate bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.

5.) Divide the batter evenly between the prepared muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.

6.) Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.

7.)Frost with your favorite frosting and enjoy!