Hayl's Kitchen

0 Preheat oven to 350°F, line 8 cups of a muffin pan with cupcake lines, and lightly spray insides with cooking spray (or use non-stick pan).
1 In a large bowl, whisk flour, chocolate protein powder, unflavored protein powder, coconut flour, unsweetened cocoa powder and baking soda.
2 In another bowl, whisk together hot water, applesauce, melted butter, lemon juice and vanilla extract.
3 Pour wet mix into dry and whisk until just combined.DO NOT OVER-MIX or protein powder will make the cupcakes dense.
5 Pour batter into cupcake cavities, dividing equally.Batter should be ¾ way to the top (it will overflow if too much).
8 Bake for 15-16 minutes; Don’t let the batter sit out.Toothpick inserted into the center should come out dry.
10 Cool for 10 minutes, then remove from pan.
11 Transfer to a wire rack to cool completely, about 15 minutes.
Filling:
13 Let cupcakes cool completely.
14 Use a tsp measure to make a hollow cavity at the top of the cupcakes (go about half way deep).
15 Fill few chopped almonds and 2 mini marshmallows into cupcake hollows, then cover with small piece of cupcake top (which was removed).
Chocolate Protein Frosting:
17 In a bowl, combine Greek Yogurt, protein powder and cocoa powder and mix until smooth.Continue to mix; Frosting will come together. Add milk if needed to thin.
19 Scoop out and spread frosting on top of cupcakes. Sprinkle on more chopped almonds and mini marshmallow.