Healthy Cookie Dough Stuffed Cupcakes
Ingredients
Cookie Dough
-
1
cup
cashews, soaked
-
¼
cup
unsweetened applesauce
-
2
Tbsp
granulated sweetener of choice
-
2
Tbsp
light brown sugar
-
2
Tbsp
cornstarch
-
1
Tbsp
butter (any kind)
-
1
tsp
vanilla extract
-
½
tsp
almond extract
-
¼
tsp
salt
-
⅓
cup
mini chocolate chips
Cupcakes
-
1
cup
almond butter
-
1
cup
unsweetened applesauce
-
½
cup
maple syrup
-
2
Tbsp
molasses
-
2
large
eggs, room temperature
-
2
tsp
vanilla extract
-
1
cup
oat flour
-
¾
cup
soy protein powder
-
¼
cup
tapioca flour
-
2
tsp
baking powder
-
1
tsp
baking soda
-
½
tsp
salt
Frosting
-
½
block (~182 grams)
silken tofu
-
½
cup
granulated sweetener of choice
-
½
cup
unsweetened dark cocoa powder
-
⅓
cup
avocado
-
1
tsp
vanilla paste (or vanilla extract)
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with silicone muffin liners.
- Prepare the cookie dough by blending soaked cashews, applesauce, sweeteners, cornstarch, butter, vanilla, almond extract, and salt until smooth.
- Fold in mini chocolate chips and refrigerate the cookie dough.
- In a large bowl, mix almond butter, applesauce, maple syrup, molasses, eggs, and vanilla extract until combined.
- In another bowl, whisk together oat flour, protein powder, tapioca flour, baking powder, baking soda, and salt.
- Combine the dry ingredients with the wet ingredients until smooth.
- Spoon some batter into the muffin liners and spread it up the sides.
- Add a tablespoon of cookie dough into the center and top with more cupcake batter.
- Repeat until all liners are filled and bake for 15-18 minutes.
- Cool the cupcakes in the pan for 30 minutes before transferring to a wire rack.
- Prepare the frosting by mixing silken tofu, sweetener, cocoa, avocado, and vanilla until smooth.
- Frost the cooled cupcakes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
50mg
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