This is a Colombian dish, sort of like little cocoa cakes. Again, notice the use of salt along with the cocoa, to bring out its full flavor!
1/2 cup butter
1 tablespoon Baking powder
1/3 cup Organic Agave Nectar
a pinch of Salt
2/3 cup Milk
3/4 cup Conuco Reserve Organic Cocoa Powder
1 teaspoon Vanilla extract
1 1/2 cup Flour
Preheat oven to 375F. Beat butter until creamy. Add agave nectar and continue to beat until light and very fluffy. Add eggs one at a time, again beating well each time. Combine cocoa, flour, baking powder and salt. Mix dry ingredients then add to egg mixture. Add milk. Beat until smooth. Add vanilla and beat well.
Transfer resulting batter to greased, floured muffin tins. Each cup should be about 2/3 full. Bake 20 minutes until toothpick comes out clean. Remove from tins and cool on wire racks.