Chino Valley Ranchers Eggs Featured in Chocolate Cupcake Recipe by Beachside Kitchen

Chino Valley Ranchers’ organic and cage-free eggs were featured on Belinda Kraemer’s Instagram profile @beachsidekitchen, in a grain-free, soy-free, and paleo cupcake recipe using @paleoglutenfreeeats’ Blackout Chocolate Cake recipe. Organic and free-range eggs produced by third-generation family-owned and operated Chino Valley Ranchers have become a staple featured in recipes by many social media influencers in the health, wellness, and food markets.

Kraemer’s brownie recipe calls for 2 cups raw minced sweet potato, 2 Chino Valley Ranchers organic free-range eggs, 3/4 cup cocoa powder, 1/2 cup Nutiva coconut oil, 1/2 cup Brandless maple syrup, 1/2 cup coconut sugar, 1/4 cup Bob’s Red Mill coconut flour, 1 tablespoon vanilla extract, 2 teaspoons baking powder, and 1 teaspoon sea salt.

In her Instagram post, Kraemer describes the cupcakes as having a “Rich chocolate flavor with a texture that almost feels like a brownie, topped with a luscious frosting.”

Vice President of Chino Valley Ranchers, Chris Nichols, says, “We’re always excited to see the many ways our eggs are becoming a key ingredient in so many healthy and even indulging dessert recipes. If the cupcake recipe calls for Chino Valley Ranchers’ organic and free-range eggs, we won’t say ‘no’ to dessert!”

For the full Instagram post, visit