Happy Wednesday, everyone! I’m sharing my eats from Saturday, when I fueled up with a post-run brunch at home before heading out to spend the rest of the day at my best friend’s baby shower! The baby shower eats and treats were wonderful, and I was so grateful to the grandma-to-be for really making it special. First off, though, brunch after a 6-mile run.
I shared this recipe in a guest post a week ago on Keeping It Real Food, and figured I’d put it up here as well to make sure you all get the chance to see, try, and taste these treats! I’ve mentioned before that I very much enjoy a piece (or pieces, or truffles, or an entire bar) of good dark chocolate, but that I’m not much for chocolate baked goods. That’s why most of my recipes focus on fruit or peanut butter or plain cinnamon and vanilla flavors, and I throw in dark chocolate chips and such for an extra treat. However, plenty of my friends are chocolate cupcake and cookie lovers. This led to the creation of my Cocoa-Chocolate-Chip Cuppins, and recently, to these gluten free dark chocolate cupcakes.