American · Dessert
Chocolate Cupcake
A dense, fudgy chocolate cupcake built on a whey-protein and oat-flour base with Greek yogurt in place of butter, finished with fresh raspberries for fibre and colour instead of a sugar-laden frosting.
$1
12 minsPrep
17 minsCook
49 minsTotal
EasyLevel
Nutrition per serving
193Calories
18.4gProtein
4.9gFat
24.2gCarbs
9.9gSugar
5.7gFiber
573mgSodium
60mgChol
2.1gSat Fat
294mgPotassium
128mgCalcium
2.1mgIron
0.4mcgVitamin B12
5.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Tripel
local
Cold Brew Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water so the tin heats evenly.
2
In a bowl, whisk together the oat flour, cocoa powder, whey protein isolate, baking powder, baking soda and salt until no lumps remain.
3
In a separate bowl, beat the egg with the sugar until pale, then whisk in the Greek yogurt and skim milk until smooth.
4
Fold the wet mixture into the dry ingredients with a spatula until just combined — do not overmix or the protein powder will make the crumb gummy.
5
Divide the batter evenly between the 2 lined muffin holes, filling each about two-thirds full.
6
Bake for 16-18 minutes until a skewer inserted into the centre comes out clean and the tops spring back to touch.
7
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
8
Just before serving, top each cupcake with the halved fresh raspberries.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz24g whey protein isolate
- 0.6 oz18g sifted cocoa powder
- 0.8 oz22g oat flour
- 1.4 oz40g greek yogurt
- 5/85/8 eggs, beaten (30g)
- 0.5 oz14g sugar white
- 0.1 oz3g baking powder
- 0 oz1g baking soda
- 0 oz1g salt
- 1 oz28g skim milk
- 1.4 oz40g halved, folded in post-bake as topping raspberry
