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Desserts

Mint Chocolate Cupcakes

Recipe provided by Corina Nielsen
40mins
Prep Time
20mins
Cook Time
60mins
Total Time
Serves 18
Est. Yield

Ingredients

Cake

  • 1-1/2 cup Kodiak Cakes Buttermilk Power Cakes Flapjack and Waffle Mix
  • 1/4 cup coconut flour 
  • 1/2 cup cacao powder
  • 1/2 cup stevia baking blend or sweetener of choice
  • 1 tablespoon baking soda 
  • 1-1/2 teaspoon baking powder 
  • 1 teaspoon pink salt
  • 3 Large whole egg
  • 1/2 cup melted coconut oil
  • 2 cups milk of choice
  • 1/2 teaspoon peppermint extract 
  • 2 teaspoons vanilla extract 

Protein Frosting 

  • 1 cup heavy whipping cream
  • 2 scoops chocolate protein powder 
  • 1 tablespoon cacao powder

Filling 

  • 1/2 cup dark chocolate mint M & M’s 

DIRECTIONS

  1. Preheat oven to 350 degrees and line a cupcake pan with cupcake liners or coat with non-stick spray.
  2. Add all cake ingredients to a large bowl or stand mixer. Mix well on high to combine until smooth. Portion and add batter to prepare cupcake pan.
  3. Bake for 15-20 minutes until set and a toothpick comes out clean when poked through the center. Remove from oven and let cool completely.
  4. Prepare frosting by adding heavy whipping cream to a stand mixer. Beat on high until fluffy. Add protein powder and cacao to a small bowl. Slowly sift mixture into whipped cream until combined.
  5. To assemble, scoop out a small portion of each cupcake top. You could carve out a portion or use a large baking tip. Fill with M&Ms. Pipe frosting and top with an extra M&M.

Mint Chocolate Cupcakes

Nutrition Facts

153
Calories
10g
Total Fat
11g
Carbs
3g
Fiber
7g
Protein

Recipe Makes approx. 18 Servings
Serving Size = 1 cupcake

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