chocolate valentines cupcakes

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DIFFICULTY: MEDIUM
TOTAL TIME: 40 MINUTES
SERVES: 12 CUPCAKES
MACROS PER CUPCAKE:

WITH AN MONK FRUIT CHOCOLATE ICING TOPPED WITH CUTOUT HEART STRAWBERRIES AND VALENTINES SPRINKLES

INGREDIENTS:

• ⅓ COCONUT OIL
• ½ CUP MAPLE SYRUP
• ½ CUP ALMOND MILK
• 1 TSP APPLE CIDER VINEGAR
• ¾ CUP GF FLOUR BLEND
• ½ CUP BROWNIE BATTER PROTEIN POWDER 
• ⅓ CUP COCOA POWDER
• 1 TBSP INSTANT ESPRESSO POWDER
• ½ TSP BAKING POWDER
• ½ TSP SEA SALT
• TOPPINGS: STRAWBERRY HEARTS AND SPRINKLES

FOR CHOCOLATE FROSTING:

• ¾ CUP SOFTENED VEGAN BUTTER
• ⅓ CUP COCOA POWDER
• 3 CUP MONK FRUIT POWDERED SUGAR

DIRECTIONS:

1. ADD THE ALMOND MILK AND APPLE CIDER VINEGAR TO A SMALL BOWL AND SET ASIDE FOR 5 MINUTES. PREHEAT THE OVEN TO 350 F.
2. TO A MIXING BOWL ADD IN THE COCONUT OIL, MAPLE SYRUP AND ALMOND MILK MIXTURE. STIR UNTIL ALL IS COMBINED. THEN FOLD IN THE DRY INGREDIENTS INCLUDING THE FLOUR, PROTEIN POWDER, COCOA POWDER, BAKING POWDER, INSTANT ESPRESSO AND SEA SALT. STIR UNTIL ALL INGREDIENTS ARE INCORPORATED.
3. ADD THE CUPCAKE LINERS TO A MUFFIN PAN AND POUR THE BATTER EVENLY INTO EACH TIN.
4. BAKE THE CUPCAKES FOR ABOUT 15 MINUTES. WHILE THE CUPCAKES ARE BAKING, PREPARE THE CHOCOLATE ICING. CREAM TOGETHER THE BUTTER AND THE COCOA POWDER THEN AND IN THE POWDERED SUGAR.
5. REMOVE THE CUPCAKES FROM THE OVEN AND LET THEM COOL. ADD THE ICING INTO A PIPING BAG AND PIPE THE ICING ON TOP OF EACH CUPCAKE. TOP WITH A CUT STRAWBERRY HEART AND PINK SPRINKLES.

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