Mint Chocolate Cupcakes

yield: Serves 12 (24 mini cupcakes)

You will need: Mixing bowl, measuring cup and spoon, wooden spoon, muffin tin, muffin liners (optional)

key: T = tablespoon; teaspoon = teaspoon

raw material:

• Serves 4 (136 g) 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 yogurt type)
• 1/4 cup maple syrup
• 1/2 teaspoon peppermint extract

route:

1. Preheat oven to 350 F.
2. In a mixing bowl, combine protein powder, baking powder, and oat flour until combined.
3. In another bowl, combine eggs, nut butter, Greek yogurt, maple syrup, and mint extract. Add the wet mixture to the dry ingredients and mix well to form a smooth batter.
4. Pour batter evenly into waffle molds (if it's not a non-stick or silicone mold, you'll need to spray the mold with cooking oil) 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 molds and transfer the cupcakes to a cooling rack to cool.
6. Once cool, add icing 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 kind will work)
• 1/4 teaspoon peppermint extract
• Crushed candy canes (optional)

route:

1. Mix yogurt, icing sugar and mint extract.
2. Once your cupcakes have cooled, frost them as desired (since this is a yogurt frosting, it won't be as thick as a traditional butter frosting).
3. Decorate with crushed candy canes, sprinkles, or chocolate chips, if desired.

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