Minty Chocolate CupcakesNot too long ago, I posted a recipe for Mint Matcha Frosting. As promised, here is the peppermint cupcake recipe that provides the perfect pairing. Dark chocolate and light wisps of peppermint…with added protein and veggies from Nuzest’s Just Fruit and Veg, Cacao Mint…will make this your new cupcake bestie. Makes 4 large cupcakes.Ingredients1 container black beans, rinsed and drained 2 scoops @Nuzest_usa Just Fruit and Veg, Cacao Mint1/2 cup cocoa powder2 tablespoons coconut oil, melted (like @anthonysgoods)3-4 dates, pitted⅓ cup applesauce1 tablespoon unsulfured blackstrap molasses2 tablespoons coconut nectar½ teaspoon baking powder1 teaspoon peppermint extractPinch of salt Method: Preheat oven to 350 degrees.Add beans, coconut oil, applesauce, molasses, and dates to food processor and run on high until smooth, scraping down as needed. Add remaining ingredients and pulse to combine.Add batter to four silicone cupcake molds. Bake for 25-30 minutes. Let cool for 15 minutes on the countertop. Then, place in the freezer for one hour. Remove from freezer. Eat as is or top with frosting. Store in the refrigerator for up to three days….for more recipes like this and for articles on life, please swing by www.stewardchicks.com#dairyfree #glutenfree #veganfood #plantbaseddiet #plantbasedfood #plantbasedvegan #vegetarian #healthyeating #cleaneats #wholefoods #dessert #desserts #nuzest_usa #nuzestusa #cleanleanprotein #Ilovenuzest #thenewhealthy #sugarfree #foodisfuel #eatrealfood #healthyrecipes #veganfoodlovers #healthyfoodshare #bestofvegan #whatveganseat #eatvegan #anthonysgoods