Preheat your oven to 350 degrees.
Line a 12-Cup Mini Muffin Pan with coconut oil spray or PAM.
In a large mixing bowl, combine your dry ingredients (almond meal, protein powder, baking powder and soda, cocoa powder).
Add in your wet ingredients to the dry mixture. Stir until all combined.
Add in your mini chocolate chips and stir gently until just combined.
Pour your mixture into the mini donut cavities half way full. We did this by putting the mixture into a piping/ziploc bag and cut the end and then piped into each cavity that way. It made it a lot easier.
Bake for 6-8 minutes (ours cooked closer to 6 minutes, so simply test with a toothpick at 6 minutes and cook longer if batter is still wet). You don’t want to over bake these because then they will be too dry.
Let the cupcakes cool completely.
To create the glaze, start by taking your raspberries and puree in a food processor. Then use a mesh strainer to pour the puree in to remove the seeds. Combine your powdered sugar/coconut sugar (finely ground) with your raspberry puree. Beat until mixed and fluffy. Add in your vanilla/almond extracts and mix until just incorporated. If you need to make your glaze less thick add in some almond milk a little at a time until you get the consistency you want.
Top mini donuts with your glaze (you may need to dip a second time) and let cool/harden. Enjoy!
