Healthy Chocolate Peanut Butter Cupcakes
Ingredients
The cupcakes
-
½
cup
water
-
12
pieces
prunes (or dates)
-
1
cup
oat flour
-
45
grams
vanilla whey protein powder
-
¼
tsp
baking soda
-
½
tsp
baking powder
-
60
grams
unsweetened dark cocoa powder
-
2
Tbsp
granulated sweetener of choice
-
⅓
cup
milk of choice
-
¼
cup
liquid egg whites
-
1
tsp
vanilla extract
The filling
-
25
grams
vanilla whey protein powder
-
⅓
cup
powdered peanut butter
-
1
Tbsp
powdered sweetener of choice
-
2
Tbsp
milk of choice
-
2
Tbsp
water
The icing
-
½
cup
unsweetened dark chocolate cocoa powder
-
2
Tbsp
flaxseed meal
-
2
Tbsp
soy flour
-
2
Tbsp
powdered sugar of choice
-
2
tsp
granulated sugar of choice
-
1
cup
plain Greek yogurt
-
¼
cup
milk of choice
-
½
tsp
vanilla extract
-
¼
tsp
butter extract
Instructions
- Preheat the oven to 325°F.
- Warm the water in a microwave until it's warm but not boiling.
- Soak the prunes (or dates) in the warm water for 5 minutes.
- In a medium bowl, mix the oat flour, protein powder, baking soda, baking powder, cocoa, and sweetener.
- Blend the soaked prunes and water until smooth and add to the dry ingredients.
- Mix in the milk, egg whites, and vanilla extract until combined.
- Fill a greased or lined cupcake pan ⅔ full with the batter.
- Bake for 15 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool in the pan.
- For the filling, mix the protein powder, powdered peanut butter, sweetener, milk, and water until smooth.
- For the icing, combine cocoa, flaxseed, sugars, Greek yogurt, milk, vanilla, and butter extract until thick and smooth.
- Scoop out the center of the cooled cupcakes and fill with the peanut butter filling.
- Pipe the icing onto the filled cupcakes.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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