Chocolate Cupcakes (Protein)

proteinchocolatecupcakes These high-protein cupcakes are light, fluffy, and perfectly sweetened. With no flour, no eggs and over 20 g of protein per serving, they’re the perfect guilt-free dessert to satisfy your sweet tooth.

Chocolate Protein Cupcakes:
1 cup banana, mashed
½ cup almond butter
¼ cup cocoa powder
½ cup chocolate whey protein powder
1 Tbsp. coconut sugar

Chocolate Protein Frosting:
2 Tbsp. unsweetened Dutch cocoa powder
3 Tbsp. chocolate whey protein powder
2 Tbsp. milk
4 Tbsp. pure maple syrup
4 Tbsp. almond or peanut butter

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a 6 count muffin tin with muffin liners.

For the Cupcakes:
In a high speed blender (or mixing bowl), combine all your ingredients and blend until smooth. Pour the mixture into each muffin cup, filling until just full.

Bake for 18-20 minutes, or until a toothpick comes out just clean. Allow to cool in the muffin tin completely.

For the Frosting:
If not already soft, gently heat nut butter until easily stir-able. Blend everything together until smooth. It's smoothest if you use a small blender or food processor but can definitely be done by hand.

Makes 6 servings.

Cook's Notes:

To Store: Leftovers can be stored in an airtight container at room temperature for up to 3 days. If you want to keep the cupcakes fresher for longer, refrigerate them in an airtight container for up to one week.
To Freeze: Store cooled, unfrosted cupcakes in a freezer-safe bag and freeze them for up to 6 months. Allow the leftover cupcakes to thaw overnight in the fridge.

Variations:
Choose the protein powder wisely. I prefer casein, brown rice, or pea protein for baking as they blend well and don’t dry out baked goods as much as whey protein powder does.

Avoid overbaking the cupcakes. Remove them from the oven as soon as a toothpick inserted comes out clean since they’ll continue to cook as they’re cooling.
Make mini cupcakes. Use a smaller muffin tin and make double the cupcakes. Just remember to cut the baking time in half, as smaller cupcakes will bake faster.
Don’t forget the frosting. All good cupcakes require frosting, of course. Try this healthy frosting or this easy 2-ingredient dairy free frosting.
Add some mix-ins. Toss in some chocolate chips, peanut butter chips, or chopped nuts to level up the flavour.
Swap the almond butter. Use peanut butter, cashew butter, sunflower seed butter, homemade Nutella, or any nut butter you prefer.