Chocolate Frosted KokoNut Cupcakes
Ingredients
**Cupcakes**
- 1 c KoKoNut Stack’d Pancake Mix
- 1/3 cup xylitol (or dry sweetener of choice)
- 1 tsp baking powder
- 2 tsp coconut flour
- pinch salt
- 1/2 cup coconut milk (or milk of choice)
- 1 large egg white
- 1 tsp coconut extract, optional
**Frosting**
- 1/2 cup Vanilla Bean Elli Quark
- 2 tbs Nuts N More High Protein Chocolate Almond Butter
- 1/4 cup Nuts N More Chocolate Almond Infused Whey Protein Powder
- Sweetener, if desired
**Topping**
- 2 tbs reduced fat shredded coconut
Directions
- Pre heat oven to 350 degrees
- Line a muffin tin with cupcake wraps and spray with non stick spray (or just spray muffin tin with spray)
- Mix together all cupcake ingredients
- Evenly divide batter among 6 cupcake tins
- Bake for ~18 minutes or until toothpick comes out clean
- While cupcakes are baking, combine all frosting ingredients in a bowl and mix with electric mixer
- Put frosting in refrigerator while cupcakes cool
- Once cupcakes are cooled, frost as desired
- Sprinkle with shredded coconut
- Store in a sealed container for up to 3 days
Recipe Credits: Ingredients Of A Fit Chick
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