Wednesday, December 21, 2016

Mint Molten Brownie Cupcakes

     When Neilsen-Massey sends you some of their finest Peppermint Extract around the Holidays, what choice do you have other than whipping up a batch of Mint Molten Brownie Cupcakes!?  ...none, right!?    Especially when you know their dedication to quality is matched only by their commitment to their customers.  Not to mention their pledge to provide pure vanilla and flavor products of unparalleled excellence, batch after batch, time after time.  AND, you will be delighted to experience my end product and know that each of the 6 cupcakes are only 201 calories, 6g net carbs and 18g protein.  Go to to find all you've ever wanted to know about this great company and where to find their exceptional products.   #mintmadness

Ingredients for 6 Cupcakes~
1/2 cup melted Coconut Oil
1 Extra Large Egg
1/3 cup 30 cal/cup Almond Milk
1 scoop Quest Chocolate Milkshake Protein Powder
1/4 cup Cocoa (I use Dark or Black Cocoa)
3 Tablespoons Coconut Flour
1/4 cup Swerve Confectioners or Granular Erythritol
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
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4oz 1/3 less fat Cream Cheese, softened
7oz 2% Fage Greek Yogurt
1/3 cup Swerve Confectioners Erythritol
1 teaspoon Peppermint Nielsen Massey Pure Peppermint Extract
Green Food Coloring
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Sprinkles, optional

     Mix first set of ingredients thoroughly and equally divide among 6 Silpat lined cupcake tins.  Batter will be very full in each, almost near the rim.  Bake at 350 for 15 minutes.  Meanwhile, mix together second set of ingredients with mixer til smooth, chill til ready to frost on cooled cupcakes.  Top with Sprinkles if desired.  Store leftovers in fridge.  Enjoy!  Note: Cupcakes will puff up and crown during baking, but will deflate at top of crown during cooling process and will leave a nice little molten surprise.

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