Mexican · Dessert
Mexican Chocolate Cupcakes
A protein-engineered take on Mexican hot chocolate in cupcake form, built on whey isolate and egg whites instead of butter and extra flour, spiced with cinnamon and a whisper of black pepper, and finished with a light yogurt topping instead of a sugar-laden frosting.
$1
12 minsPrep
17 minsCook
49 minsTotal
EasyLevel
Nutrition per serving
260Calories
25.6gProtein
7.3gFat
29.4gCarbs
11.3gSugar
6.8gFiber
488mgSodium
99mgChol
3.1gSat Fat
393mgPotassium
157mgCalcium
2.9mgIron
0.5mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Mexican Lager Beer
local
Mexican Hot Chocolate
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
In a bowl, whisk together the whey protein isolate, cocoa powder, oat flour, baking powder, cinnamon, black pepper and salt until no lumps remain.
3
In a separate bowl, whisk the whole egg and egg white with the sugar until pale and slightly foamy, about 1 minute.
4
Beat in the 40g greek yogurt, cooled espresso and vanilla extract until smooth.
5
Fold the wet mixture into the dry ingredients in two additions, mixing just until combined and no streaks of flour remain.
6
Divide the batter evenly between the 2 lined muffin holes, filling each about three-quarters full.
7
Bake for 16-18 minutes, until a skewer inserted into the centre comes out clean and the tops spring back when pressed.
8
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
9
Once fully cooled, spoon the 25g greek yogurt topping over each cupcake and dust with the remaining cocoa powder before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g whey protein isolate
- 0.8 oz22g cocoa powder
- 1 oz28g oat flour
- 11 egg, whisked (50g)
- 7/87/8 egg whites (30g)
- 1.4 oz40g greek yogurt
- 0.6 oz18g sugar white
- 0.1 oz3g baking powder
- 0.1 oz2g cinnamon ground
- 0 oz0.3g freshly ground black pepper
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0.7 oz20g cooled espresso
- 0.9 oz25g stirred smooth for topping greek yogurt
- 0.1 oz4g dusted on top cocoa powder
