Peanut Butter Protein Cupcakes
Serves 1010 mins prep11 mins cook
Soft and sweet Peanut Butter Protein Cupcakes with a peanut butter topping and melted chocolate, like Girls Scout Tagalong Cookies! These healthy tagalong cupcakes use peanut butter powder and protein powder for a low calorie and sugar free recipe!
0 servings
What you need
Instructions
1 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). 2 In a bowl, whisk gluten free baking flour, vanilla protein powder, zero calorie sugar replacement, peanut butter powder and baking soda. 3 In a large bowl, whisk together Greek yogurt and almond milk. 4 Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the cupcakes gummy. 5 Add peanut butter and fold until completely mixed. (Do not over-mix) 6 Divide batter among cupcake cavities filling ⅔ way to the top.Smoothen tops with back of spoon or small spatula. 7 Bake for 12-15 minutes. A toothpick inserted into center comes out dry. 8 Cool for 10 minutes, then remove from pan.Transfer to a wire rack to cool completely, about 15 minutes. Peanut Butter Topping: 1 In a bowl, mix peanut butter powder, peanut butter, protein powder.Add water (little at a time) until a dough-like mix is formed. 2 Divide into 10 pieces, roll into balls and flatten down to disks. 3 Place a piece on each cupcake. Chocolate topping: 1 Place chocolate chips and coconut oil in a large microwave safe bowl and microwave about 45 seconds, stirring halfway, until completely melted. 2 Spread chocolate on peanut butter piece, use back of spoon to smoothen, and drizzle on more chocolate.View original recipe