Triple Chocolate Cupcakes

Preheat the oven to 350°F. Line 9 muffin cups with paper liners.

In a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in all of the chocolate chips.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for 25 to 30 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then serve.