Directions
- 1Preheat the oven to 350 Fahrenheit.
- 2Add all purpose flour into a bowl.
- 3Add chocolate protein powder.
- 4Add unsweetened cocoa powder.
- 5Add zero calorie sweetener.
- 6Add baking powder.
- 7Mix the dry ingredients.
- 8Add egg whites.
- 9Add nonfat Greek yogurt.
- 10Add unsweetened almond milk.
- 11Mix all together thoroughly until a smooth batter forms.
- 12Prepare a muffin tin with cupcake liners and cooking spray.
- 13Spoon the batter evenly into the 6 tins, spreading it out with the back of a wet spoon.
- 14Pop the cupcakes in the oven for around 15 minutes.
- 15To make the frosting, add nonfat Greek yogurt to a bowl.
- 16Add chocolate protein powder.
- 17Add zero calorie sweetener.
- 18Add unsweetened cocoa powder.
- 19Mix all the frosting ingredients together.
- 20Store the frosting in the fridge.
- 21Take the cupcakes out of the oven and let them cool on a wire rack.
- 22Frost the cooled cupcakes.
- 23Top with mini chocolate chips.
Ingredients
- 40 g all purpose flour
- 30 g chocolate protein powder
- 15 g unsweetened cocoa powder
- 25 g zero calorie sweetener
- 3 g baking powder
- 45 g egg whites
- 60 g nonfat Greek yogurt
- 30 ml unsweetened almond milk
- 15 g chocolate protein powder
- 10 g zero calorie sweetener
- 5 g unsweetened cocoa powder
- 20 g mini chocolate chips
Equipment
bowlmuffin tincupcake linersspoonovenwire rack
Related recipes
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert
Coconut Custard Pie
American · Dessert
Boxed cake hack
American · Dessert
Salty Honey and Browned Butter Bars
American · Dessert1h 20m
Milk bread maple bar donut twists
American · Dessert
Hot Milk Sponge Cake
American · Dessert
Bananas Foster
American · Dessert
Whipped Cream Cake
American · Dessert
Teenage Mutant Ninja Turtle Pudding Pies
American · Dessert2h 26m
Salty Honey and Brown Butter Bars
American · Dessert
Peach Cobbler Butter Swim Biscuits
American · Dessert