Chocolate Peanut Butter Protein Cupcakes - Sugar Free Recipe

Name: Chocolate Peanut Butter Protein Cupcakes - Sugar Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons 100% whey protein cocoa powder (1 scoop); 1 large egg white; 1/4 teaspoon baking powder; 1 teaspoon unswetened cocoa powder; 1/2 - 1 teaspoon Splenda sugar substitute (2-3 packets); 1/8 cup coffee (just says coffee); 1 tablespoon water; 1 dash cinnamon; 1 dash salt; 1 tablespoon natural-style peanut butter; Frosting; 1 tablespoon sugar-free instant chocolate pudding mix; 1/2 teaspoon milk; 1/4 teaspoon unsweetened cocoa powder; 1/2 teaspoon Splenda sugar substitute (1 packet)

Servings: persons

2 tablespoons 100% whey protein cocoa powder (1 scoop)
1 large egg white
1/4 teaspoon baking powder
1 teaspoon unswetened cocoa powder
1/2 - 1 teaspoon Splenda sugar substitute (2-3 packets)
1/8 cup coffee (just says coffee)
1 tablespoon water
1 dash cinnamon
1 dash salt
1 tablespoon natural-style peanut butter
Frosting
1 tablespoon sugar-free instant chocolate pudding mix
1/2 teaspoon milk
1/4 teaspoon unsweetened cocoa powder
1/2 teaspoon Splenda sugar substitute (1 packet)

1
Mix all ingredients for cucakes besides the peanut butter, and refrigerate for 5 minutes. Melt the peanut butter in the microwave until runny, mix into chilled cupcake batter. Preheat oven to 450.
2
In a normal-size cupcake pan, spray 2 of the cups with cooking spray until coated. Ladle equally into 2 of the cups until they are filled a little bit above the halfway point. This doesn't need to be perfect just make sure they won't overflow.
3
Bake until the mixture has risen, but not entirely cooked. Test this by poking with a butter knife. If it comes out with the mix on it, your good to go. At this point, reduce the heat to 300, and bake until a butterknife comes out clean and the tops come out baked.
4
Remove the cupcake tray from the oven and let stand for 1 minute, and remove with a small spatula. Top with frosting if desired. If making froting mix all ingredients together and place in freezer and chill until the frosting firms up a little bit.
5
Tip: Replace chocolate protein powder with vanilla protein powder, the chocolate pudding with lemon pudding, and remove the cinnamon. Fill with fresh fruits or light dessert creams. Add a tablespoon of ground oats for each cupcake (they will be more filling). Add a hint of mint extract, coconut milk, or natural mashed pumpkin for extra delight.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons 100% whey protein cocoa powder (1 scoop), 1 large egg white, 1/4 teaspoon baking powder, 1 teaspoon unswetened cocoa powder, and more.

Yes, Chocolate Peanut Butter Protein Cupcakes - Sugar Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peanut Butter Protein Cupcakes - Sugar Free

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