Ingredients
Cupcakes
2
large eggs
3/4 cup
vegetable oil
1/2 cup
(100 g.) granulated sugar
2 tsp.
pure vanilla extract
1 cup
(120 g.) all-purpose flour
1/2 cup
(46 g.) oat flour
1/3 cup
chocolate protein powder
1 1/2 tsp.
baking powder
1/2 cup
plain whole milk yogurt
Buttercream
1/2 cup
(1 stick) unsalted butter, softened
1/2 cup
creamy peanut butter
2 cups
(226 g.) confectioners’ sugar
1/2 tsp.
kosher salt
Caramel & Assembly
1 cup
maple syrup
3 Tbsp.
unsalted butter
2 Tbsp.
heavy cream
3 Tbsp.
vanilla protein powder
Crushed roasted unsalted peanuts, for topping
How to:
Arrange a rack in center of oven; preheat to 350°. Line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk eggs, oil, sugar, and vanilla until smooth. In a medium bowl, whisk all-purpose flour, oat flour, protein powder, and baking powder.
Add dry ingredients to egg mixture and mix until only a few dry streaks remain. Add yogurt and mix until combined and batter is smooth. Divide batter among prepared cups, filling about three-quarters full.
Bake cupcakes until a tester inserted into the center comes out clean, 15 to 20 minutes. Remove from oven and let cool.
Buttercream
In a medium bowl, using a handheld mixer on medium-high speed, beat butter and peanut butter until creamy.
Gradually add confectioners’ sugar, 1/2 cup at a time, beating to blend after each addition. Add salt and continue to beat until light and fluffy.
Make Ahead: Buttercream can be made 1 week ahead. Transfer to an airtight container and refrigerate. Bring to room temperature before using.
Caramel & AssemblyStep 1In a small saucepan over medium heat, bring maple syrup and butter to a gentle boil. Cook, stirring occasionally, until slightly reduced, 2 to 3 minutes.
Reduce heat to low and stir in cream. Remove from heat, whisk in vanilla protein powder until smooth, and let cool slightly.
Using an apple corer or small measuring spoon, carve out a small section from the center of each cupcake. Spoon or pipe a small amount of caramel into each opening. Pipe or spread buttercream over, covering the filled center.
Top with peanuts and drizzle with more caramel.
Make Ahead: Caramel can be made 1 week ahead. Transfer to an airtight container and refrigerate.
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