Mini Chocolate Cupcake Recipe

0 Preheat oven to 350°F. Line a mini muffin tin with silicone or foil liners or spray paper liners with cooking spray.This makes 24 cupcakes, with 3 in a serving.
1 In a microwave-safe bowl, melt [wprm-ingredient text="⅔ cup 107g semi-sweet or dark chocolate chips" uid="1"] and [wprm-ingredient text="1½ tbsp 20g butter or coconut oil" uid="2"] together in 30-second intervals, stirring between each, until completely smooth. Set aside to cool for 3–5 minutes.
2 Add [wprm-ingredient text="¾ cup 190g cottage cheese, blended smooth" uid="4"], [wprm-ingredient text="1 large egg + 1 egg yolk" uid="5"], [wprm-ingredient text="2½ tbsp 29g maple syrup or honey" uid="6"], and [wprm-ingredient text="1 tsp vanilla extract" uid="7"] to a blender or food processor. Blend until completely smooth with no visible curds.
4 Pour the cooled melted chocolate into the blender, preferably with the blender running to avoid the chocolate seizing on you. Blend until smooth and uniform in color.
6 In a medium bowl, mix together the [wprm-ingredient text="⅓ cup 41g peanut butter powder" uid="9"], [wprm-ingredient text="2½ tbsp 13g unsweetened cocoa powder" uid="10"], [wprm-ingredient text="⅓ tsp baking soda" uid="11"], and a [wprm-ingredient text="Pinch of salt" uid="12"]. Pour in the wet ingredients and fold together until just combined.
7 Scoop batter into prepared mini muffin cups, filling each about ¾ full. Bake for 10–13 minutes, until tops look set and a toothpick comes out with just a few moist crumbs. Do not overbake!
9 Let cool in the pan for 10 minutes before removing. Serve at room temperature or refrigerate for a fudgier, truffle-like texture.Frost as desired. I like to whip up store bought frosting with a pinch of salt, vanilla or espresso powder, and a few scoops of Greek yogurt for a little tang.