Directions

Serving Size: 14

Preheat oven to 350 F. Place paper liners in a cupcake tin (this recipe makes 14 cupcakes). Set aside.

In a medium bowl, whisk together protein hot chocolate, flour, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer (or using a hand mixer), beat together the eggs, sugar, brown sugar, vegetable oil and vanilla extract until combined. Alternate adding the dry ingredients and buttermilk to the batter. Start with one third of the dry ingredients, stir a few strokes. Add half the milk, stir. Repeat. Add remaining flour mixture and stir just until combined. Be careful not to over mix. The batter will be somewhat thin.

Pour batter into the prepared cupcake tin. Fill each paper liner halfway full (avoid overfilling and use 14 liners). Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting if desired