Snickers Protein Cupcakes
Serves 9
10 mins prep
15 mins cook
25 mins total
Beautiful Snickers Protein Cupcakes with a soft protein chocolate cupcake, protein caramel filling and protein peanut butter frosting. Healthy filled Snickers cupcakes are sugar free, low fat, and easily Vegan too!
Protein Caramel:
Peanut Butter Frosting:
Topping:
Preheat oven to 350°F, line 9 cups of a muffin pan with cupcake lines, and lightly spray insides with cooking spray (or use non-stick pan).
In a bowl, whisk flour, whey and whey-casein chocolate protein powders, unsweetened cocoa powder, zero calorie sugar replacement and baking soda.
In a large bowl, whisk together hot water, applesauce, butter and lemon juice.
Add dry mix to wet, and gently fold until just combined.
DO NOT OVER-MIX or protein powder will make the cake dense.
Pour batter into cupcake cavities, dividing equally.
Batter should be ¾ way to the top (it will overflow if too much).
Don’t let the batter sit out.
Bake for 15-18 minutes.
Toothpick inserted into the center should come out dry.
Cool for 10 minutes, then remove from pan.
Transfer to a wire rack to cool completely, about 15 minutes.
Caramel Filling:
Let cupcakes cool completely.
Use a tsp measure to make a hollow cavity at the top of the cupcakes (go about half way deep).
In a bowl, combine protein powder, peanut butter powder, peanut butter, maple syrup and water (little at a time). Mix until smooth.
Fill caramel into cupcake hollows, then cover with small piece of cupcake top (which was removed).
Peanut Butter Frosting:
In a bowl, combine Greek Yogurt, protein powder, peanut butter powder and almond milk (little at a time) and mix until smooth.
Scoop out and spread frosting on top of cupcakes, sprinkle on chopped peanuts and chocolate.
