Chocolate Peanut Pro NuttZo Cupcakes

Author: Nuttzo

DESCRIPTION

Sweet, chocolate, crunchy, and healthy peanut butter cupcakes!!! Make sure to whip a batch of these little beauties to take to your next party or to just enjoy for yourself, because at the end of the long d


INGREDIENTS
For the cupcakes:
1 cup spelt flour
1/4 cup unsweetened cocoa powder
1/2 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
3/4 cup almond milk
2 tbsp sunflower oil
1 tbsp applesauce
1 tbsp. Peanut Pro NuttZo
1 tbsp apple cider vinegar
For the frosting:
1/4 cup dark chocolate chips
1/2 cup Peanut Pro NuttZo
For the cupcakes:
2 cup spelt flour
1/2 cup unsweetened cocoa powder
1 cup coconut sugar
2 tsp baking powder
2 tsp baking soda
1 1/2 cup almond milk
4 tbsp sunflower oil
2 tbsp applesauce
2 tbsp. Peanut Pro NuttZo
2 tbsp apple cider vinegar
For the frosting:
1/2 cup dark chocolate chips
1 cup Peanut Pro NuttZo
For the cupcakes:
3 cup spelt flour
3/4 cup unsweetened cocoa powder
1 1/2 cup coconut sugar
3 tsp baking powder
3 tsp baking soda
2 1/4 cup almond milk
6 tbsp sunflower oil
3 tbsp applesauce
3 tbsp. Peanut Pro NuttZo
3 tbsp apple cider vinegar
For the frosting:
3/4 cup dark chocolate chips
1 1/2 cup Peanut Pro NuttZo
INSTRUCTIONS

Mix dry ingredients in a bowl.
In a separate bowl, mix almond milk, oil, applesauce, Peanut Pro NuttZo, and apple cider vinegar.
Add wet to dry and mix well.
Fill mini muffin tin liners 3/4 of the way full.
Bake at 350 for 10 to 15 minutes.
In the meantime, melt 1/4 cup dark chocolate chips and add to 1/2 cup Peanut Pro NuttZo.
Spread cooled cupcakes with frosting and decorate with Mamma Chia vanilla clusters and cacao nibs.
Enjoy!

Chocolate Peanut Pro NuttZo Cupcakes

Scale:
1X
2X
3X
4X
INGREDIENTS
For the cupcakes:
1 cup spelt flour
1/4 cup unsweetened cocoa powder
1/2 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
3/4 cup almond milk
2 tbsp sunflower oil
1 tbsp applesauce
1 tbsp. Peanut Pro NuttZo
1 tbsp apple cider vinegar
For the frosting:
1/4 cup dark chocolate chips
1/2 cup Peanut Pro NuttZo
For the cupcakes:
2 cup spelt flour
1/2 cup unsweetened cocoa powder
1 cup coconut sugar
2 tsp baking powder
2 tsp baking soda
1 1/2 cup almond milk
4 tbsp sunflower oil
2 tbsp applesauce
2 tbsp. Peanut Pro NuttZo
2 tbsp apple cider vinegar
For the frosting:
1/2 cup dark chocolate chips
1 cup Peanut Pro NuttZo
For the cupcakes:
3 cup spelt flour
3/4 cup unsweetened cocoa powder
1 1/2 cup coconut sugar
3 tsp baking powder
3 tsp baking soda
2 1/4 cup almond milk
6 tbsp sunflower oil
3 tbsp applesauce
3 tbsp. Peanut Pro NuttZo
3 tbsp apple cider vinegar
For the frosting:
3/4 cup dark chocolate chips
1 1/2 cup Peanut Pro NuttZo
INSTRUCTIONS

Mix dry ingredients in a bowl.
In a separate bowl, mix almond milk, oil, applesauce, Peanut Pro NuttZo, and apple cider vinegar.
Add wet to dry and mix well.
Fill mini muffin tin liners 3/4 of the way full.
Bake at 350 for 10 to 15 minutes.
In the meantime, melt 1/4 cup dark chocolate chips and add to 1/2 cup Peanut Pro NuttZo.
Spread cooled cupcakes with frosting and decorate with Mamma Chia vanilla clusters and cacao nibs.
Enjoy!

INGREDIENTS
For the cupcakes:
1 cup spelt flour
1/4 cup unsweetened cocoa powder
1/2 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
3/4 cup almond milk
2 tbsp sunflower oil
1 tbsp applesauce
1 tbsp. Peanut Pro NuttZo
1 tbsp apple cider vinegar
For the frosting:
1/4 cup dark chocolate chips
1/2 cup Peanut Pro NuttZo
For the cupcakes:
2 cup spelt flour
1/2 cup unsweetened cocoa powder
1 cup coconut sugar
2 tsp baking powder
2 tsp baking soda
1 1/2 cup almond milk
4 tbsp sunflower oil
2 tbsp applesauce
2 tbsp. Peanut Pro NuttZo
2 tbsp apple cider vinegar
For the frosting:
1/2 cup dark chocolate chips
1 cup Peanut Pro NuttZo
For the cupcakes:
3 cup spelt flour
3/4 cup unsweetened cocoa powder
1 1/2 cup coconut sugar
3 tsp baking powder
3 tsp baking soda
2 1/4 cup almond milk
6 tbsp sunflower oil
3 tbsp applesauce
3 tbsp. Peanut Pro NuttZo
3 tbsp apple cider vinegar
For the frosting:
3/4 cup dark chocolate chips
1 1/2 cup Peanut Pro NuttZo
INSTRUCTIONS

Mix dry ingredients in a bowl.
In a separate bowl, mix almond milk, oil, applesauce, Peanut Pro NuttZo, and apple cider vinegar.
Add wet to dry and mix well.
Fill mini muffin tin liners 3/4 of the way full.
Bake at 350 for 10 to 15 minutes.
In the meantime, melt 1/4 cup dark chocolate chips and add to 1/2 cup Peanut Pro NuttZo.
Spread cooled cupcakes with frosting and decorate with Mamma Chia vanilla clusters and cacao nibs.
Enjoy!




Related Recipes

Mini Whipped Pumpkin Pie Cakes

Pumpkin Flax Muffins

Halloween Spider Cookies