American · Dessert
Chocolate Protein Cupcakes
A dense, fudgy chocolate cupcake built on whey protein isolate and blended lowfat cottage cheese instead of butter and refined flour, finished with a tangy cocoa-yogurt frosting and fresh raspberries.
$1
15 minsPrep
19 minsCook
44 minsTotal
EasyLevel
Nutrition per serving
226Calories
22.6gProtein
6.4gFat
24.5gCarbs
10.6gSugar
5.5gFiber
561mgSodium
100mgChol
2.7gSat Fat
345mgPotassium
159mgCalcium
2.5mgIron
0.6mcgVitamin B12
2.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Belgian Dubbel
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; half-fill the remaining 4 holes with water.
2
Blend the lowfat cottage cheese until completely smooth, then whisk in the egg, skim milk and vanilla extract.
3
In a separate bowl whisk together the whey protein isolate, cocoa powder, oat flour, brown sugar, baking powder and salt.
4
Fold the wet mixture into the dry mixture just until no dry streaks remain; do not overmix or the protein will toughen.
5
Divide the batter evenly between the 2 lined holes and bake for 18-20 minutes until a skewer comes out clean and the tops spring back.
6
Cool the cupcakes in the tin for 5 minutes, then transfer to a rack and cool completely, about 25 minutes.
7
Whisk the greek yogurt with the remaining cocoa powder until smooth and glossy, then spoon or pipe onto the cooled cupcakes.
8
Top each cupcake with halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz24g whey protein isolate
- 2.1 oz60g blended smooth cottage cheese lowfat
- 11 egg, whisked (50g)
- 0.6 oz16g sifted cocoa powder
- 0.7 oz20g oat flour
- 0.5 oz14g brown sugar
- 0.1 oz3g baking powder
- 1.1 oz30g skim milk
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 1.1 oz30g whisked smooth for frosting greek yogurt
- 0.2 oz5g sifted into frosting cocoa powder
- 0.7 oz20g halved, for topping raspberry
