Ingredients

The following ingredients have 9 Servings
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons oat flour*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar (lightly packed)
  • 1/2 cup creamy all-natural peanut butter
  • 1/4 cup unsweetened applesauce
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 large egg
  • 4 tablespoons dark chocolate chips
  • 4 tablespoons Greek yogurt
  • 4 tablespoons cream cheese (at room temperature)
  • 2 tablespoons maple syrup
  • 3 tablespoons peanut butter
  • 1 teaspoons vanilla extract
  • 2 tablespoons unsweetened cocoa powder

Instruction

  • Preheat the oven to 425 degrees F. Spray 9 of the muffin tin cups and fill the other three up halfway with water. This ensures that the cupcakes will bake evenly.
  • In a large bowl, stir together the cocoa powder, oat flour, baking soda, baking powder, salt, and brown sugar.
  • In a separate bowl, combine the peanut butter, egg, applesauce, Greek yogurt, vanilla, and honey. Stir until completely combined.
  • Mix together the dry and wet ingredients. Make sure to not over mix the cupcake batter, as this will increase the density.
  • Stir in the chocolate chips.
  • Bake at 425 degrees for 5 minutes and then reduce the heat to 350 degrees and continue to bake for 15 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
  • While the cupcakes are cooling, add the Greek yogurt, cream cheese, maple syrup, peanut butter and vanilla extract into a mixing bowl. Beat on high speed with an electric mixer until the mixture is smooth and creamy. Add the cocoa powder to the mixture and beat on low speed until combined, and gradually increase to a higher speed until the frosting is smooth.
  • Spread or pipe the frosting on top of the cooled cupcakes. Enjoy!