Italian · Dessert
Chocolate Hazelnut Cupcakes
A rich chocolate hazelnut cupcake rebuilt with whole wheat flour, Greek yogurt and whey protein in place of butter and cream cheese, keeping the toasted-nut, cocoa-deep character of a classic gianduja-style treat while landing well under 250 calories a cupcake.
$1
15 minsPrep
17 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
263Calories
15.1gProtein
10.6gFat
32.9gCarbs
12.2gSugar
6.2gFiber
546mgSodium
62mgChol
2.9gSat Fat
372mgPotassium
120mgCalcium
2.7mgIron
0.4mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Stella Artois
local
Caffè Mocha
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
Sift the whole wheat flour, cocoa powder, baking powder, baking soda and salt together in a bowl.
3
In a separate bowl, whisk the egg with the sugar and monk fruit extract until pale, then beat in the 40g greek yogurt, skim milk and vanilla extract until smooth.
4
Fold the wet mixture into the dry ingredients until just combined, then fold in the whey protein concentrate and the 12g toasted chopped hazelnuts, taking care not to overmix.
5
Divide the batter evenly between the two lined holes and bake for 16-18 minutes, until a skewer inserted into the centre comes out clean.
6
Transfer the cupcakes to a wire rack and cool completely, about 20 minutes, before topping.
7
Whip the remaining 30g greek yogurt until thick and dollop over each cooled cupcake.
8
Dust with the remaining cocoa powder and scatter over the crushed hazelnuts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted whole wheat flour
- 0.5 oz14g sifted cocoa powder
- 0.1 oz3g baking powder
- 0 oz1g baking soda
- 0 oz1g salt
- 0.6 oz18g sugar white
- 0 oz1g monk fruit extract
- 5/85/8 eggs, beaten (30g)
- 1.4 oz40g greek yogurt
- 0.9 oz25g skim milk
- 0.1 oz3g vanilla extract
- 0.4 oz12g toasted and finely chopped hazelnut
- 0.4 oz10g whey protein concentrate
- 1.1 oz30g whipped for topping greek yogurt
- 0.1 oz3g dusted on top cocoa powder
- 0.2 oz6g crushed, for garnish hazelnut
