Peppermint Chocolate Cupcakes

Yield: 12 servings (24 mini cupcakes)

You’ll need: mixing bowls, measuring cups and spoons, wood spoon, muffin tin, muffin paper liners (optionally available)

Key: T=Tablespoon; tsp=teaspoon

Substances:

• 4 servings (136 grams) I Chocolate Protein
• 1 tsp baking powder
• 1/2 cup oat flour*
• 4 eggs
• 2 T nut butter (any type)
• 1/2 cup Greek yogurt (or different yogurt kind)
• 1/4 cup maple syrup
• 1/2 tsp peppermint extract

Instructions:

1. Preheat the oven to 350 F.
2. In a mixing bowl, combine the protein powder, baking powder and oat flour till mixed.
3. In a separate bowl, combine the eggs, nut butter, greek yogurt, maple syrup and peppermint extract collectively. Add the moist combination to the dry elements, and blend properly to kind a clean batter.
4. Spoon the batter evenly into the muffin molds (it would be best to spray these with cooking oil if they don’t seem to be non-stick or silicone) and bake for 8-12 min or till a toothpick comes out clear.
5. Take away from oven, wait a couple of minutes then take away from the mildew and switch the cupcakes to a cooling rack to chill.
6. As soon as cool, add frosting and any decorations. Take pleasure in!

Peppermint Frosting:

• 2 cups full fats plain greek yogurt
• 1/2 cup powdered sugar (I used Swerve for this batch, although any type would work)
• 1/4 tsp peppermint extract
• crushed sweet cane items (optionally available)

Instructions:

1. Mix yogurt, powdered sugar and peppermint extract.
2. As soon as your cupcakes have cooled, frost as desired (as a result of it is a yogurt-based frosting, it is not going to be as thick as a conventional butter based mostly frosting).
3. Garnish as desired with crushed sweet canes, sprinkles or chocolate items.

*you should buy oat flour, or make your individual by mixing oats in a blender – you’ll want to remeasure after mixing to get the correct amount