Chocolate Peanut Butter Protein Cupcakes
User Reviews
5
Chocolate Peanut Butter Protein Cupcakes
Description
The cupcake batter starts with melted butter blended with heavy cream, cocoa powder, espresso powder, vanilla, and powdered sweetener. Eggs are added for moisture and binding. Multiple flours including lupin and whey protein powder mix with flaxseed meal, baking agents, and xanthan gum to provide a tender crumb and proper rise. Warm water is incorporated slowly for batter consistency before baking in silicone liners for 25 minutes at 170°C.
The peanut butter protein frosting is made by whisking whey protein and water until smooth, then blending in creamy peanut butter and liquid sweetener. This creates a thick frosting with a soft toffee-like texture that pairs well with the chocolate base.
Sweetener adjustments include mixing erythritol with stevia or monk fruit to balance sweetness while reducing typical cooling effects and aftertastes. The recipe focuses on combining flavors and textures typical of cupcakes with added protein components.
Ingredients
For the chocolate cupcakes
- ⅓ cup butter
- 3 ½ tablespoons heavy whipping cream
- ¾ cup cocoa powder
- 1 teaspoon Espresso Coffee Powder
- ½ teaspoon vanilla extract
- ½ cup powdered sweetener
- 3 egg large
- 6 tablespoons lupin flour
- 3 tablespoons whey protein powder or vanilla flavored, unflavored
- 2 tablespoons golden flaxseed meal
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ½ cup water warm
For the peanut butter frosting
- 4 coops whey protein powder unflavored
- ½ cup water
- ½ cup peanut butter smooth
- liquid sweetener I used 40 drops of monk fruit, to taste
Instructions
Chocolate cupcakes
- In a large bowl, melt butter and stir in the heavy whipping cream.
- Add the cocoa powder, coffee or espresso powder, vanilla and sweetener. Whisk until smooth.
- Add the eggs, one by one, mixing very well between each.
- Sieve in the flours: lupin, whey protein and flax meal, plus the baking powder, baking soda and xanthan gum. Mix until the flours are well incorporated.
- Add warm water, slowly, while whisking. Let the batter sit for a couple of minutes, and give it a last mix before filling the liners.
- Pour the batter into 12 silicone cupcake liners or directly into the buttered holes of a muffin pan.
- Take the tray into a preheated oven at 170 °C (340 °F) for 25 minutes, or until a toothpick comes out mostly clean.
Peanut butter protein frosting
- Add water to whey, little by little, and mix until creamy and completely lump free
- Add peanut butter and sweetener drops, and vanilla if using it
- Mix vigorously until it has a hard caramel/soft toffee like consistency. Try it and adjust sweetener if necessary.
- If it's too hard to pipe, add more water. If it's too soft to pipe, add more whey
Notes
- Mix erythritol with stevia or monk fruit sweeteners to achieve balanced sweetness without unwanted cooling or aftertaste effects commonly found when using erythritol alone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 243kcal | 12% |
| Carbohydrates | 6.6g | 2% |
| Protein | 17.7g | 35% |
| Fat | 16.2g | 25% |
| Saturated Fat | 3.1g | 16% |
| Sodium | 191mg | 8% |
| Fiber | 5.1g | 20% |
| Sugar | 7g | 14% |
| Net Carbohydrates | 1.5g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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