Introduction

These Protein Chocolate Cupcakes are a delicious and nutritious treat that combines rich chocolate flavor with a boost of protein. Perfect for a post-workout snack or a guilt-free dessert, they feature a moist cupcake base topped with a creamy protein chocolate frosting.

This image shows a chocolate cupcake in a white paper liner on a black cooling rack. The cupcake has one layer of dark chocolate cake, topped with a thick swirl of smooth dark chocolate frosting that has small gold flakes sprinkled on it. On top of the frosting sits a half piece of chocolate with visible darker chocolate chips inside. A small white star-shaped candle is inserted into the cupcake, with light smoke rising from its extinguished wick. The background has a soft dark brown tone, and the surface under the rack is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

240ml milk of choice (oat milk recommended)
1 tsp apple cider vinegar or lemon juice
60g fat-free Greek style yoghurt (vegan or dairy)
2 tbsp coconut oil, melted
120g oat flour
60g chocolate vegan protein powder
4 tbsp cocoa powder
4 tbsp sugar (granulated, brown, or coconut)
1 tsp baking powder
1 tsp baking soda
150g fat-free Greek style yoghurt (for frosting, vegan or dairy)
4 tbsp chocolate vegan protein powder (for frosting)
55g dark chocolate

Instructions

Step 1: Preheat your oven to 180°C (160°C fan).
Step 2: In a large bowl, whisk together the milk, apple cider vinegar (or lemon juice), fat-free Greek yoghurt, and melted coconut oil until well combined.
Step 3: Add the oat flour, chocolate protein powder, cocoa powder, sugar, baking powder, and baking soda to the wet ingredients. Mix thoroughly to form a smooth dough.
Step 4: Line a 6-hole cupcake tin with paper cases and evenly spoon the batter into each case.
Step 5: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely.
Step 6: For the frosting, melt the dark chocolate gently and let it cool slightly. In a bowl, combine the fat-free Greek yoghurt, chocolate protein powder, and the melted chocolate. Mix until smooth.
Step 7: Transfer the frosting to a piping bag and decorate the cooled cupcakes as desired.
Step 8: Serve and enjoy your protein-packed chocolate cupcakes!

Tips & Variations

Use almond or soy milk as alternatives for different flavors and textures.
Replace the sugar with a natural sweetener like maple syrup for a refined sugar-free option.
Add a teaspoon of instant coffee powder to the batter to enhance the chocolate flavor.
For a nutty twist, fold in chopped nuts or chocolate chips before baking.
If vegan, ensure all ingredients such as yoghurt and chocolate are plant-based.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Because of the yoghurt-based frosting, keeping them chilled is best to maintain freshness. Allow cupcakes to come to room temperature before serving or enjoy them cool. You can freeze the unfrosted cupcakes for up to 2 months and frost them after thawing.

How to Serve

A close-up of a dark brown chocolate cupcake in a white paper cup, held in a woman's hand. The cupcake has one thick, smooth swirl of rich chocolate frosting on top, sprinkled with small gold flecks. Sitting on the frosting is a piece of chocolate cookie dough with white and dark chocolate chips inside. Behind the cupcake is a blurry background with a woman's face slightly visible, and a silver star-shaped candle stuck into the cupcake's top center. The scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute with all-purpose flour, but oat flour adds a lovely texture and is a great gluten-free option. Adjust the liquid slightly if needed as regular flour may absorb differently.

Is it possible to make this recipe nut-free?

Absolutely. Use oat milk or another nut-free milk and ensure your protein powder and chocolate are processed in a nut-free facility to avoid cross-contamination.