Preheat your oven to 350 degrees.
In a large mixing bowl, add your dry ingredients:
1 1/2 cups of gluten free flour
1/2 cup of unsweetened cocoa powder
1 scoop of our Organic Protein in Decadent Chocolate
1/4 cup of cane sugar
1 tsp of baking soda
1/4 tsp of salt
Add your wet ingredients to the dry mixture:
1 1/4 cup of almond milk
1/4 cup of maple syrup
3 tbsp of melted coconut oil
1 tsp of vanilla extract
1/2 tsp of peppermint extract
Pour batter into a muffin pan lined with foil cupcake liners. Fill about 1/2 – 3/4 of the way. Bake for 15 minutes, test to see if cupcakes are done. If not, bake for another 3 to 5 minutes.
Let cupcakes cool for at least 20 minutes.
In a small bowl, mix 1/4 tsp of peppermint extract with vegan coconut oil based chocolate frosting. Frost cupcakes, and top with a mixture of chopped peppermint puffs and vegan white chocolate!
Recipe by @killianshai