Chocolate Protein Cupcakes

Wet:
1/2 cup almond milk
1 tsp vinegar
1/3 cup neutral oil, such as avocado
2 tsp vanilla extract
Dry:
1 cup all purpose flour
1 scoop chocolate @designerprotein
3/4 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
Homemade peanut butter frosting, recipe in previous post
Chocolate frosting of choice

Combine your wet ingredients and let sit for 5 minutes. Add in your dry ingredients then stir just until combined. Scoop into lined muffin tins (this makes 12) and bake at 350° for 25 minutes! Let cool completely before frosting and enjoy🤎

Designer Wellness Ambassador Maggie Headlee

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