Mocha Cupcakes

INGREDIENTS

2 scoops Chocolate PB Protein powder
1 banana
1/4 cup natural almond butter
1/4 cup honey
1 egg
¼ cup unsweetened almond milk
1/4 cup unsweetened cocoa powder
1/2 cup almond flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Frosting
8 oz fat-free cream cheese
2 sticks of unsalted butter
½ cup unsweetened cocoa powder
2 tsp vanilla extract
2 tsp grounded coffee
2 tbsp Stevia
½ scoop SHREDZ Chocolate PB Protein powder
½ cup low-fat cream
½ cup coconut oil

INSTRUCTIONS

1.Mix together mashed banana, almond butter, honey, egg, and almond milk.  Add cocoa powder, protein power, almond flour, baking soda, baking power, and salt.  Mix well.
2.Pour batter into a lined cupcake pan.
3.Bake for 15-18 minutes depending on how moist you want them.
4.Remove from oven and let cool completely.
5.With a hand mixer, beat all ingredients except cream and coconut oil until creamy.
6. Add cream and beat on high until the mixture is light and fluffy.
7. Add the melted coconut oil and quickly beat until well mixed.
8.Frost the cupcakes and put in fridge for about 20 minutes to set.