Hey Food Finders!

I have been using Kodiak Power Cakes mixes for over a year for making some rockin' pancakes and muffins. I recently decided to expand my Kodiak Cakes experience and try the Protein Packed Dark Chocolate mix. If I’m going to eat sweets, I love for them to have some type of added nutrition so I’m doing something good for my body, as well as my spirit!

Fun Is The Key Ingredient!

Keeping FUN in the forefront of my mind when developing a recipe, I think this one hits the mark. A triple chocolate cupcake in an ice cream cone! Yes, I said TRIPLE chocolate, thanks to the dark chocolate Kodiak mix, some added cocoa powder, and stevia sweetened chocolate chips. These cupcakes (or should I call them cone-cakes?) are rich, fudgey, and oh-so decadent. You won’t believe how much good nutrition is packed into each full-sized treat AND each cupcake-cone is only 2sp and 105 calories!

Ingredients

12 ice cream cones (flat bottom, 20 calorie cones)

1 cup, Kodiak Cakes, Protein Packed Dark Chocolate Flapjack & Waffle Mix

1 ¾ Tbsp, Hershey’s Cocoa Powder

3 Tbsp Truvia

½ tsp baking powder

½ tsp salt

1 banana, mashed

1 egg, whisked

2 tbsp plain nonfat Greek yogurt

¼ cup unsweetened applesauce

½ cup unsweetened vanilla almond milk

1 tsp vanilla extract

66 Lily’s stevia sweetened chocolate chips

12 Tbsp Fat Free Cool Whip

12 tsp Rainbow Sprinkles (or 4 tsp colored sugar)

Recipe

Preheat oven to 350 degrees.

Using a medium size mixing bowl, combine all dry ingredients (Kodiak mix, cocoa powder, Truvia, baking powder, and salt). In a second mixing bowl, combine all wet ingredients (mashed banana, whisked egg, Greek yogurt, applesauce, almond milk, and vanilla). Pour wet ingredients into the dry ingredients and whisk together until you get a creamy dark chocolate batter. Lastly, fold the chocolate chips gently into the batter.

Place all 12 ice cream cones on a flat baking pan or use a special baking rack for ice cream cone cupcakes. Fill each cone ¾ high with cupcake batter until all the batter has been equally distributed among the cones. Carefully place them in the oven so they don't tip over. They will rise while cooking. Bake for 24 minutes.

Let cupcake cones cool completely before decorating them.  Once cooled, top each with 1 tbsp of Cool Whip and 1 tsp of colored sprinkles OR ⅓ tsp of colored sugar.

Makes 12 servings

1 Triple-Chocolate Cupcake Cone = 2 SP, 105 calories, 5g protein

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