Double Chocolate Cupcakes with Double Chocolate Chip Protein Frosting

For the cupcakes: In a bowl, mix all cupcake ingredients (flax eggs, almond butter, maple syrup, 1/4 cup almond milk, baking powder, cacao powder, almond flour, and chocolate chips) until well combined. Pour the batter into cupcake liners. Bake at 350°F for 30 minutes.

For the frosting: Combine one scoop of vegan chocolate protein with approximately 1/4 cup almond milk, slowly adding the milk until you reach your desired consistency. Stir in chocolate chips.