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