Peppermint Chocolate Cupcakes

Yield: 12 servings (24 mini cupcakes)

you will need: Mixing bowls, measuring cups and spoons, wooden spoon, muffin tin, muffin paper liners (optional)

key, T=teaspoon; teaspoon=spoon

Material:

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

guidance:

1. Preheat the oven to 350F.
2. In a mixing bowl, mix protein powder, baking powder and oat flour until blended.
3. In a separate bowl, whisk together eggs, nut butters, Greek yogurt, maple syrup, and peppermint extract. Add the wet mixture to the dry ingredients and mix well to form a smooth batter.
4. Spoon the batter evenly into the muffin molds (you may want to spray these with cooking oil if they are not non-stick or silicone) and bake for 8-12 minutes or until a toothpick comes out clean.
5. Remove from the oven, wait a few minutes, then remove from the mold and place the cupcakes on a cooling rack to cool.
6. Once cooled add frosting and any decorations. enjoy!

Mint Frosting:

• 2 cups full fat plain Greek yogurt
• 1/2 cup powdered sugar (I used Swerve for this batch, although any type will work)
• 1/4 tsp mint extract
• crushed candy cane pieces (optional)

guidance:

1. Mix curd, powdered sugar and mint extract.
2. Once your cupcakes have cooled, frost as desired (since this is a yogurt-based frosting, it will not be as thick as a traditional butter-based frosting).
3. Garnish as desired with crushed candy canes, sprinkles or chocolate pieces.

*You can purchase oat flour, or make your own flour by blending oats in a blender – be sure to measure again after mixing to get the correct amount.