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 extract)
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with silicone muffin liners.
- For the cookie dough, blend soaked cashews, applesauce, sweeteners, cornstarch, butter, vanilla, almond extract, and salt until smooth, then fold in mini chocolate chips and refrigerate.
- 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 each cupcake cavity, then top with more batter until the liners are full.
- Bake for 15-18 minutes, then cool in the pan for 30 minutes before transferring to a wire rack.
- For the frosting, blend tofu, sweetener, cocoa, avocado, and vanilla until smooth.
- Frost the cooled cupcakes and store unfrosted in the fridge if not serving immediately.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
150mg
Cholesterol
0mg
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