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=Tablespoon; tsp=teaspoon

Ingredients:

• 4 servings (136 grams) I Chocolate Protein
• 1 tsp 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 tsp peppermint extract

Directions:

1. Preheat the oven to 350 F.
2. In a mixing bowl, mix the protein powder, baking powder and oat flour until combined.
3. In a separate bowl, mix the eggs, nut butter, greek yogurt, maple syrup and peppermint extract together. 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 will want to spray these with cooking oil if they are not non-stick or silicone) and bake for 8-12 min or until a toothpick comes out clean.
5. Remove from oven, wait a few minutes then remove from the mold and transfer the cupcakes to a cooling rack to cool.
6. Once cool, add frosting and any decorations. Enjoy!

Peppermint Frosting:

• 2 cups full fat plain greek yogurt
• 1/2 cup powdered sugar (I used Swerve for this batch, though any kind would work)
• 1/4 tsp peppermint extract
• crushed candy cane pieces (optional)

Directions:

1. Combine yogurt, powdered sugar and peppermint extract.
2. Once your cupcakes have cooled, frost as desired (because 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 by blending oats in a blender – be sure to remeasure after blending to get the right amount