Chocolate-PB Protein Cupcakes


PROTEIN CUPCAKES. What more could anyone want in life? These were my first stab at healthy baked goods. I modified a recipe that my trainer sent out, and they are pretty delicious for “fake” cupcakes. I might eat the entire container sitting on my desk today, and I probably wouldn’t feel that bad about it.

Nutritional Overview
Calories: 160
Carbs: 17
Fat: 9
Protein: 5

Serves: 24
Cook time: 35 minutes (15 prep + 20 baking)

Ingredients:

– 3 scoops chocolate protein powder
– 1c. whole wheat flour
– 1/2c. unsweetened cocoa powder
– 1/2c. raw cane sugar
– 1/2c. Splenda
– 1 tsp. baking powder
– 1 tsp. baking soda
– 1/2 tsp. salt
– 1/2c. coconut oil – melted
– 4 egg whites (~1c. liquid measure)
– 1c. unsweetened applesauce
– 1c. unsweetened almond milk
– 1 tsp. vinegar
– 3 tsp. vanilla
– 1/2c. dark chocolate chips
– 1/2c. Reese’s peanut butter chips

For topping:
– 1 tbsp. all-natural honey
– 1/3c. water
– 1/4c. Stevia
– 2 tbsp. all-natural peanut butter
– 1 tbsp. Dark Chocolate Dreams peanut butter
– 1 tbsp. unsweetened cocoa powder

Directions:

  1. Preheat your oven to 350 and grease/line 2 muffin tins
  2. Mix all dry ingredients together thoroughly in a large bowl (flour, protein powder, cocoa powder, sugar, Splenda, baking powder, baking soda, salt)
  3. Add milk, vinegar, vanilla, and applesauce to the dry mixture and whisk to combine
  4. Add melted coconut oil (I just microwaved/stirred a couple of globs in a measuring cup, then poured it into the bowl as soon as it was in liquid form) — NOTE: Do NOT add coconut oil and almond milk at the same time. The cold almond milk will cause the oil to harden back up, resulting in a chunky batter — you don’t want chunks in your batter!
  5. Whip egg whites until they start to form soft peaks (Pro tip: if you’re having a hard time getting your whites to peak, add a tbsp of sugar or try cleaning off your beater and popping it in the freezer for 15min. Either of these tactics will help!)
  6. Taste-test your batter. Add some Stevia if it isn’t sweet enough
  7. Gently fold in your egg whites, 1/3 at a time, until the batter is almost completely combined
  8. Fold in your dark chocolate and peanut butter chips until evenly combined
  9. Fill muffin tins with batter until 75-80% full
  10. Bake at 350 for 15-20 minutes (I baked at full temperature for 15, then turned the oven off and let them sit for another 10-15)
  11. While your cupcakes are baking, combine all “For topping” ingredients into a bowl
  12. Mix together as best you can (this might be a little challenging with the consistency of the ingredients, so it’s fine if they’re not all perfectly mixed)
  13. Pop the bowl in the microwave and zap it for 20-second increments, stirring in between each, until the topping mixture is clump-free and even (it will thicken up a bit after cooling for a few minutes)
  14. Once your cupcakes are cooled, top each one with 1tsp. of the topping mixture
  15. OPTIONAL: Top with rainbow sprinkles (because, just like with the protein pancakes, they make everything 100x better) or a dust of powdered sugar
  16. EAT. SHARE. ENJOY.
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