These cupcakes don't taste synthetic or like their main ingredient is a type of sugar that can't be spelled. They have a chocolate flavor strong enough to satisfy a craving, but not so intense that it stays in your mouth for the rest of the day. They are light and have a soft texture, whether bakes with eggs or flaxseeds. Additional crushed nuts give them a crunchier taste and dark chocolate chips enhance their flavor. These can easily be served at breakfast since they aren't that "chemical-heavy" nor too sweet.
