Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Cupcakes
2 large eggs
¾ cup vegetable oil
½ cup granulated sugar 100 g- 2 tsp pure vanilla extract
1 cup all-purpose flour 120 g- ½ cup oat flour 46 g
- ⅓ cup chocolate protein powder
1 ½ tsp baking powder- ½ cup plain whole-milk yogurt
Peanut butter frosting
- ½ cup softened unsalted butter
- ½ cup creamy peanut butter
2 cups confectioners’ sugar 226 g
½ tsp kosher salt
Maple caramel and assembly
- 1 cup maple syrup
3 tbsp unsalted butter
2 tbsp heavy cream- 3 tbsp vanilla protein powder
- crushed roasted unsalted peanuts
Instructions
- Heat the oven to 350°F and line a 12-cup muffin tin. Whisk eggs, oil, sugar and vanilla. Separately whisk the flours, chocolate protein powder and baking powder. Stir dry into wet until a few streaks remain, then mix in the yogurt until smooth.
- Fill the liners about three-quarters full and bake 15 to 20 minutes, until a tester comes out clean. Cool completely.
- Beat the softened butter with peanut butter until creamy. Beat in the confectioners’ sugar 1/2 cup at a time, then add the salt and beat until fluffy.
- Bring maple syrup and the 3 tablespoons butter to a gentle boil for 2 to 3 minutes. Reduce the heat, stir in the cream, then remove from the heat and whisk in vanilla protein powder. Let cool slightly.
- Core a small hole in each cupcake and fill with caramel. Cover the centers with frosting and finish with crushed peanuts and a caramel drizzle.
Notes
Cool the cupcakes before coring and frosting them.
Adapted from Alejandro Valdés Lora, Delish.
