Rich Chocolate Protein Cupcake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 182.6
- Total Fat: 3.6 g
- Cholesterol: 74.6 mg
- Sodium: 210.5 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 2.8 g
- Protein: 11.1 g
View full nutritional breakdown of Rich Chocolate Protein Cupcake calories by ingredient
Introduction
This is a healthier version of a chocolaty cupcake made with protein powder for additional protein hit. This is a healthier version of a chocolaty cupcake made with protein powder for additional protein hit.Number of Servings: 12
Ingredients
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1 cup whole-grain oat flour
(I ground oatmeal in a blender to make this)
(use 1.5 cups if not using protein powder)
3/4 cup unsweetened cocoa powder (1 cup if not using chocolate protein powder)
1/2 cup chocolate protein powder
1 tsp baking powder
1 tsp baking soda
1 cup low-fat buttermilk
(I used 1cup 2%milk + 1tbs lemon juice. Let stand 5 minutes)
2 tsp vanilla extract
4 large egg whites
1.5 cups unpacked brown sugar (either light or dark. I used a mix of both.)
1 cup fat-free vanilla yogurt, sweetened
(I used greek 2% plain which adds to the fat count, but also increases the protein)
Directions
Preheat oven to 350 degrees
Line 2 standard cupcake tins (6 cups per pan) with cupcake liners or use non-stick spray. Makes 12 cupcakes
Sift flour, protein powder, cocoa powder, baking powder, baking soda in a medium mixing bowl. Set aside
Whisk by hand or use an electric mixer buttermilk, vanilla, egg whites, brown sugar and yogurt until well blended.
Stir in dry ingredients until smooth.
Fill cupcake tins to almost the top. Cake rises, but not enough to overflow pan.
**I'm sure carbs can be further reduced with using a sugar substitute.
**Also, calories, fat, protein will be reduced with use of a different yogurt.
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISINPHILLY.
Line 2 standard cupcake tins (6 cups per pan) with cupcake liners or use non-stick spray. Makes 12 cupcakes
Sift flour, protein powder, cocoa powder, baking powder, baking soda in a medium mixing bowl. Set aside
Whisk by hand or use an electric mixer buttermilk, vanilla, egg whites, brown sugar and yogurt until well blended.
Stir in dry ingredients until smooth.
Fill cupcake tins to almost the top. Cake rises, but not enough to overflow pan.
**I'm sure carbs can be further reduced with using a sugar substitute.
**Also, calories, fat, protein will be reduced with use of a different yogurt.
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISINPHILLY.
Member Ratings For This Recipe
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