Decadent paleo chocolate cupcakes

Decadent paleo chocolate cupcakes
 
7 large eggs, cold
14 ounces (380g) bittersweet chocolate (72-85% works great)
14 Tbsp butter
1/4 cup (60ml) brewed espresso or coffee
1/4 cup coconut flour
1 tsp pure vanilla extract

*optional* 
Kick it up a notch with 2 tsp chipotle powder and 1 tsp cayenne pepper.

1. Preheat oven to 165 C (325 F).
2. Line cupcake pan with parchment paper muffin cups.
3. Using a mixer, beat eggs until almost doubled in size, about 5-7 minutes.
4. Melt the chocolate, butter and espresso together using a double boiler or slowly on the stove. If using microwave, heat in 30 sec intervals, stirring in between.
5.  Gently fold a few spoonfuls of the eggs into the chocolate mixture along with the coconut flour, until few streaks of egg remain. Add about half of the remaining eggs, folding again, then add the rest until combined. Mix in vanilla (and optional spices if you want).
6. Spoon batter into cups, 3/4 full.
7. Bake for 10-15 minutes or until instant read thermometre reads 60 C (140F). DO NOT OVER COOK THESE CUPCAKES!
8. Remove from oven and let cool until set (at least 15 min). Lift cupcakes out of pan and place on cooking rack.

Notes: Works better with regular butter, not clarified butter or coconut oil. 

Courtesy of Paleo Comfort Foods recipe book.