There are two types of cupcakes. There are the kind of cupcakes you get on your birthday. The ones that are super moist, decadent, and rich and you can hardly finish one because they’re that indulgent and you don’t want to be bouncing off the walls and then sugar crashing. They’re an impressive treat that you just don’t have every day.
Then there are these cupcakes. They’re the kind that you don’t have to reserve for special occasions because they’re healthy (enough) you can fit them into your daily life sans guilt or seriously spiking your blood sugar.
Instead of the ultra-caloric, uber-sugared, once-in-a-while type treats you reserve for very special occasions so you don’t swell up like Violet Beauregarde after her mishap at the chocolate factory, I wanted to bring you something that you could eat every single day.
They’re sweet and chocolatey and still taste like a treat, enough to heed off that gnarly sweet tooth, but they’re also packed full of protein to keep you full and they’re healthy as they can be (you know, by cupcake standards).
Protein-Packed Chocolate Cupcakes
These gluten free cupcakes are packed with protein to keep you fuller and healthy enough to indulge in daily. Who says you can't have your cupcakes and health and fitness goals too?
- 4 tbsp almond flour
- 2 tbsp coconut flour
- 4 tbsp coconut sugar
- 2 scoop protein powder* (43g)
- 2 tbsp cocoa powder
- 2 tsp baking powder
- 1/2 cup dairy free milk (I chose unsweetened vanilla almond for mine)
- 2 tbsp unsweetened applesauce
- 2 tsp vanilla extract
- 2 flax eggs (1 tbsp ground flax mixed with 3 tbsp water makes 1 flax egg)
- 2 small containers vegan greek yogurt (I used kite hill vanilla, which are 5.3oz each. You can use flavored or plain.)
- 2 tbsp cocoa powder
- 1 scoop protein powder* (43g)
- 1 tsp vanilla extract (optional)
Preheat oven to 350F and prepare a cupcake pan or 8 tins with non-stick spray.
In a large bowl, mix together all dry cupcake ingredients (almond flour through baking powder).
In a separate bowl, whisk the wet cupcake ingredients (dairy free milk to flax eggs) until well combine.
Pour the wet ingredients into the dry mixture and mix until well incorporated and no large lumps remain.
Pour an even amount of the cupcake batter into the 8 cupcake tins.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
While the cupcakes bake, mix the greek yogurt, cocoa powder, protein powder, and optional vanilla extract together until they form an icing. Place the icing into a piping bag and store in the refrigerator while the cupcakes bake and then cool.
Decorate cupcakes and top with powdered sugar and/or sprinkles if desired.
Store remaining cupcakes covered in the fridge.
*I used vegan chocolate Shakeology, so I’m not certain how other powders would work in this recipe. You can get a sample of all of the vegan flavors if you’re interested in giving it a shot.
Other possible flavor combinations you can try with different vegan Shakeology flavors:
- Cafe latte base with chocolate frosting
- Tropical strawberry base with vanilla frosting
- Vanilla base with cafe latte frosting
- Chocolate base with vanilla frosting
- Vanilla base with strawberry icing
- Strawberry base with chocolate frosting
Let me know if you try any of these combinations and what you think!