Dark Chocolate Protein Cupcakes

  • U Serves 7 People
  • P Prep: 00:10
  • P Cook: 00:20
Dark Chocolate Protein Cupcakes

Nutritional Facts

per 1 serving size (Recipe makes 7 servings)


Amount Per Serving


Calories 135

Calories from Fat 53


% Daily Values*


Total Fat 5.89

9.06%


Saturated Fat 0.53

2.65%


Polyunsaturated Fat 0.16


Monounsaturated Fat 0.29


Cholesterol 31.71

10.57%


Sodium 622.50

25.94%


Potassium 77.75


Total Carbohydrate 14.51

4.84%


Dietary Fiber 4.38

17.52%


Sugars 2.23


Protein 9.94


Vitamin A 4.29%

Vitamin C 0.64%


Calcium 14.61%

Iron 16.21%


* Nutritional Values are estimated and may vary

³ Description

The foods you eat should never make you feel guilty, they should be nourishing to your body…YES, even your desserts! Next time you are in the baking mood, give these delicious Dark Chocolate Protein Cupcakes a try. They are super easy to make and they’re great for the entire family. Who said you couldn’t enjoy your desserts?

² Ingredients

   

q Directions

(Dry Ingredients)

28g, 1/4 cup Barley Flour (I use Bob Red Mill)
28g, 1 Scoop Vanilla Protein Powder (I use Dymatize Elite XT) **Use a Protein w/ a blend of Casein & Whey**
56g, ½ cup Almond Meal (I use Bod Red Mill)
40g, 1/2 cup Hershey’s 100% Cacao Special Dark Chocolate
6tbs Stevia (or Sweetener of choice) *Youcan decide if you need less or more** (Remember Dark Chocolate is not sweet, it can be quite bitter)
¾ tsp Baking Powder
¼ tsp Baking Soda
1/4 tsp salt

(Wet Ingredients)

1 Whole Egg
50g Egg White (Equivalent to 1 whole egg)
63g, 1/4 cup Natural Unsweetened AppleSauce (No sugar add)
1tsp Vanilla
½ cup Unsweetened Coconut Almond Milk (Blue Diamond Brand-Preference) or Silk AlmondMilk ----For slightly sweeter option without adding more sweetener, use: ¼ cup Unsweetened Coconut Almond Milk +¼ cup, 56g Puree Bananas

(Cream Cheese Protein Frosting)

56g, ¼ cup Greek Yogurt (Chobani is my favorite)
56g, ¼ cup Fat Free Cream Cheese
14g, 2tbs Vanilla Protein Powder (I use Dymatize Elite XT)
Refrigerate until ready to use.

1. Preheat oven to 350 degrees. Lightly spray Muffin Pan/Cups and set aside.
2. Combine all Dry Ingredients in large bowl (or mixer bowl), set aside.
3. Combine all Wet Ingredient in bowl, set aside.
4. Make tunnel in center of Dry Ingredient. Slowly pour Wet Ingredients and combine gently or slowly add WetIngredients to mixer with Dry Ingredients. Do not over stir or beat.
5. Divide batter into amount of cupcakes you desire (6-8 works best).
6. Place in oven and bake for 19-21 mins (All ovens are not created equal).
7. Remove from the oven; allow to cool in Muffin Pan for 5 mins. Remove from Muffin Pan and place on Wire Rack(or plate) to cool.
8. Frost cupcakes as you desire.
9. Enjoy!!

What you need:

Two Large Bowls or Mixer and Large Bowl
Measuring Spoons
Whisk or Large Fork (Mixer)
Muffin Pan/Cups
Cooking Spray/Oil
Scale

Tips/Suggestions:

Taste your batter before baking to determine if you need more sweetener.

Recipe Provided by @nikiadyson

U More Recipes By @nikiadyson:

Stuffed Mini Peppers With Hummus Basic Vanilla Protein Cupcake Sweet Potato Cup Mini Quiche Maple Apple Cheddar Bacon Oatmeal Bake

 

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