Hayl's Kitchen

0 Preheat oven to 350°F, line 10 cups of a muffin pan with cupcake lines, and lightly spray insides with cooking spray (or use non-stick pan).
1 In a bowl, whisk flour, whey and whey-casein chocolate protein powders, unsweetened cocoa powder, zero calorie sugar replacement and baking soda.
2 In a large bowl, whisk together hot water, applesauce, melted butter and lemon juice.
3 Add dry mix to wet, and gently fold until just combined.
4 DO NOT OVER-MIX or protein powder will make the cupcakes dense.
5 Pour batter into cupcake cavities, dividing equally.
6 Batter should be ¾ way to the top (it will overflow if too much).
7 Don’t let the batter sit out.
8 Bake for 13-15 minutes.
9 Toothpick inserted into the center should come out dry.
10 Cool for 10 minutes, then remove from pan.
11 Transfer to a wire rack to cool completely, about 15 minutes.
Coconut Pecan Filling:
13 Let cupcakes cool completely.
14 Use a tsp measure to make a hollow cavity at the top of the cupcakes (go about half way deep).
15 In a bowl, combine shredded coconut, chopped pecans, almond butter powder, protein powder and milk (little at a time). Mix until smooth.
16 Fill mixture into cupcake hollows, then cover with small piece of cupcake top (which was removed).
Chocolate Protein Frosting:
18 In a bowl, combine Greek Yogurt, protein powder and cocoa powder and mix until smooth.
19 Continue to mix; Frosting will come together. Add milk if needed to thin.
20 Scoop out and spread frosting on top of cupcakes.