CHOCOLATE PEANUT BUTTER PROTEIN CUPCAKES - SUGAR FREE
I don't know where the recipe comes from. I haven't tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 15m
Yield 2 cupcakes, 2 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients for cucakes besides the peanut butter, and refrigerate for 5 minutes. Melt the peanut butter in the microwave until runny, mix into chilled cupcake batter. Preheat oven to 450.
- In a normal-size cupcake pan, spray 2 of the cups with cooking spray until coated. Ladle equally into 2 of the cups until they are filled a little bit above the halfway point. This doesn't need to be perfect just make sure they won't overflow.
- Bake until the mixture has risen, but not entirely cooked. Test this by poking with a butter knife. If it comes out with the mix on it, your good to go. At this point, reduce the heat to 300, and bake until a butterknife comes out clean and the tops come out baked.
- Remove the cupcake tray from the oven and let stand for 1 minute, and remove with a small spatula. Top with frosting if desired. If making froting mix all ingredients together and place in freezer and chill until the frosting firms up a little bit.
- Tip: Replace chocolate protein powder with vanilla protein powder, the chocolate pudding with lemon pudding, and remove the cinnamon. Fill with fresh fruits or light dessert creams. Add a tablespoon of ground oats for each cupcake (they will be more filling). Add a hint of mint extract, coconut milk, or natural mashed pumpkin for extra delight.
Nutrition Facts : Calories 72.1, Fat 5, SaturatedFat 1.4, Cholesterol 0.2, Sodium 153.9, Carbohydrate 5.5, Fiber 2.7, Sugar 1, Protein 5.1
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