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Protein Chocolate Cupcakes with Chocolate Protein Frosting Recipe

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★★★★★

4.5 from 675 reviews

These Protein Chocolate Cupcakes are a delicious and healthier twist on classic chocolate cupcakes, featuring oat flour and vegan chocolate protein powder. Topped with a creamy protein chocolate frosting made from fat-free Greek-style yoghurt and dark chocolate, they provide a satisfying treat packed with protein and flavor, perfect for a guilt-free indulgence or post-workout snack.

Ingredients

Scale

For the Cupcakes

  • 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 (e.g., Bulk chocolate gourmet vegan protein powder)
  • 4 tbsp cocoa powder
  • 4 tbsp sugar (granulated, brown, or coconut sugar)
  • 1 tsp baking powder
  • 1 tsp baking soda

For the Frosting

  • 150g fat-free Greek style yoghurt (vegan or dairy)
  • 4 tbsp chocolate vegan protein powder (e.g., Bulk chocolate gourmet vegan protein powder)
  • 55g dark chocolate, melted

Instructions

  1. Preheat the oven: Set your oven to 180°C (160°C if using a fan oven) to ensure it’s adequately heated before baking the cupcakes.
  2. Prepare the wet ingredients: In a large mixing bowl, combine the milk with apple cider vinegar or lemon juice to create a plant-based buttermilk. Add the fat-free Greek style yoghurt and melted coconut oil, mixing thoroughly until smooth.
  3. Mix the dry ingredients: In another bowl, whisk together oat flour, chocolate vegan protein powder, cocoa powder, sugar, baking powder, and baking soda until well combined.
  4. Combine wet and dry mixtures: Pour the dry ingredients into the wet ingredients bowl and mix well to form a smooth batter or dough, ensuring there are no lumps.
  5. Fill the cupcake tin: Line a 6-hole cupcake tin with paper cupcake cases and evenly distribute the batter among the cups.
  6. Bake the cupcakes: Place the tin in the preheated oven and bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
  7. Prepare the frosting: In a bowl, mix together the fat-free Greek style yoghurt, chocolate vegan protein powder, and melted dark chocolate until smooth and creamy.
  8. Pipe the frosting: Transfer the frosting mixture into a piping bag and pipe it generously over the cooled cupcakes to decorate.
  9. Serve and enjoy: Add any additional decoration if desired, then serve and savor your protein-packed chocolate cupcakes.

Notes

  • Use oat milk or any plant-based milk for a dairy-free option.
  • Ensure cupcakes are completely cool before frosting to prevent melting the frosting.
  • Oat flour can be made at home by grinding rolled oats if unavailable.
  • Dark chocolate used for frosting should be melted gently to avoid burning.
  • These cupcakes are suitable for vegan diets if using vegan yoghurt and protein powder.
  • Can be stored in the refrigerator for up to 3 days in an airtight container.

Keywords: protein chocolate cupcakes, vegan cupcakes, healthy chocolate cupcakes, high protein dessert, oat flour cupcakes, chocolate protein frosting

Find it online: https://tastemadebyclara.com/protein-chocolate-cupcakes-with-chocolate-protein-frosting-recipe/