Chocolate and peppermint have a particular place in my coronary heart in the course of the holidays– and for those who’re a fan too, right now’s cupcake recipe goes to be one you’ll take pleasure in making and sharing with everybody in your listing!
These cute mini cupcakes are bursting with minty zing and vacation cheer – plus an additional enhance of protein that will help you energy via your whole actions!
I’ve additionally included my I 
Chocolate Protein powder, which is a 100% ORGANIC, excessive protein (21 grams per serving), nutrient-dense complete meals protein powder that mixes 4 plant-based protein sources right into a scrumptious chocolate shake to assist your lively way of life!
I like to recommend making loads of these cupcakes so you might have some to share!
Peppermint Chocolate Cupcakes
Yield: 12 servings (24 mini cupcakes)
You have to: mixing bowls, measuring cups and spoons, wood spoon, muffin tin, muffin paper liners (non-obligatory)
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 variety)
- 1/2 cup Greek yogurt (or different yogurt sort)
- 1/4 cup maple syrup
- 1/2 tsp peppermint extract
Instructions:
- Preheat the oven to 350 F.
- In a mixing bowl, combine the protein powder, baking powder and oat flour till mixed.
- 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 nicely to type a easy batter.
- Spoon the batter evenly into the muffin molds (you’ll want to spray these with cooking oil if they aren’t non-stick or silicone) and bake for 8-12 min or till a toothpick comes out clear.
- 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.
- 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 variety would work)
- 1/4 tsp peppermint extract
- crushed sweet cane items (non-obligatory)
Instructions:
- Mix yogurt, powdered sugar and peppermint extract.
- As soon as your cupcakes have cooled, frost as desired (as a result of this can be a yogurt-based frosting, it won’t be as thick as a conventional butter primarily based frosting).
- Garnish as desired with crushed sweet canes, sprinkles or chocolate items.
*you should purchase oat flour, or make your personal by mixing oats in a blender – you’ll want to remeasure after mixing to get the correct quantity
Diet Info
I like this recipe – it’s so scrumptious! Let me know for those who make this and the way you prefer it!
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