High Protein Decadent Chocolate Cupcakes with Buttercream Frosting
Indulge guilt-free with these High Protein Decadent Chocolate Cupcakes with Buttercream Frosting, a perfect balance of rich flavor and nutritious ingredients. Crafted with almond flour and whey protein powder, these cupcakes are a health-conscious twist on a classic dessert, boasting a moist, chocolatey crumb that feels anything but light. Greek yogurt and unsweetened cocoa powder amplify the richness while keeping the texture irresistibly tender. Topped with a luscious, fluffy buttercream frosting, each bite is the ultimate treat for chocolate lovers who also want a protein-packed dessert option. Perfect for special occasions or post-workout indulgence, these cupcakes are easy to make, taking just 20 minutes to prep. Optimize your sweet tooth satisfaction with this recipe that brings together decadence and high protein goodness in every bite!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 3 tablespoons Whey protein powder
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Greek yogurt
- 0.5 cup Milk
- 1 cup Butter for frosting
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract for frosting
- 2 tablespoons Milk for frosting
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together almond flour, whey protein powder, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy using an electric mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the dry ingredients to the wet ingredients alternately with the Greek yogurt and milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the butter in a large bowl using an electric mixer until it is creamy and smooth.
Add the powdered sugar gradually, about 1 cup at a time, beating well on medium speed. Add the vanilla extract and milk, then beat at high speed until the frosting is light and fluffy.
Once the cupcakes are completely cool, frost them generously with the buttercream frosting. Serve immediately or store in an airtight container.
Nutrition Facts
Calories |
5330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.4 g | 408% | |
| Saturated Fat | 168.0 g | 840% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 622.0 g | 226% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 520.7 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 823 mg | 63% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 2500 mg | 53% | |
*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.
