High Protein Chocolate Cupcake with Vanilla Frosting
Indulge your sweet tooth guilt-free with these High-Protein Chocolate Cupcakes topped with creamy Vanilla Frosting! Perfect for fitness enthusiasts and dessert lovers alike, these soft, moist cupcakes pack a protein punch using chocolate whey protein powder and Greek yogurt, delivering a rich chocolate flavor without sacrificing nutritional value. The frosting is a dream come true with a smooth blend of powdered sugar, Greek yogurt, and vanilla extract, creating a light but satisfying topping. This recipe is easy to follow and ready in just 40 minutes, making it a quick, healthier alternative for parties, post-workout treats, or everyday enjoyment. Each batch yields 12 cupcakes that are sure to charm with their balance of indulgence and nourishment. Search no further for the ideal protein-packed dessert!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 60 grams whey protein powder (chocolate flavor)
- 30 grams unsweetened cocoa powder
- 70 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 100 grams granulated sugar
- 100 grams unsweetened applesauce
- 1 large egg
- 1 teaspoons vanilla extract
- 180 milliliters unsweetened almond milk
- 60 grams greek yogurt
- 120 grams powdered sugar
- 50 grams butter (softened)
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium-sized bowl, whisk together the whey protein powder, unsweetened cocoa powder, all-purpose flour, baking powder, baking soda, and salt.
In a large mixing bowl, combine the granulated sugar, unsweetened applesauce, egg, and vanilla extract, and whisk until smooth.
Gradually add the dry ingredients into the wet ingredients, alternating with the almond milk, and mix until just combined. Do not overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the softened butter in a mixing bowl until creamy.
Gradually add the powdered sugar, Greek yogurt, and vanilla extract, and beat on medium speed until the frosting is smooth and fluffy.
Once the cupcakes are completely cooled, frost them with the vanilla frosting using a piping bag or a simple butter knife.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 317.2 g | 115% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 234.3 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 753 mg | 58% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
