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Fudgy Protein Chocolate Cupcakes

12 servings5 / 5High ProteinGluten-FreeLow CalorieChocolate

Ultra-moist, high-protein chocolate cupcakes made with Greek yogurt and whey protein, perfect for a guilt-free post-workout treat.

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Time

per serving

One serving: 1 cupcake

Preheat your oven to 350°F (175°C) or prepare your air fryer by preheating it to 320°F (160°C).
Line a muffin tin with 12 silicone or paper liners.

In a large bowl, whisk together the protein powder, cocoa powder, erythritol, baking powder, and salt.
Add the Greek yogurt and eggs to the dry ingredients, mixing until just combined.
Stir in the almond milk until the batter is smooth but thick.

Divide the batter evenly among the 12 muffin cups.
Bake in the oven for 15-18 minutes or in the air fryer for 12-14 minutes, or until a toothpick comes out with only a few moist crumbs.
Allow to cool in the pan for 10 minutes before transferring to a wire rack.

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Tip 1 of 2

Use a mix of whey and casein protein if possible for a better, more stable crumb structure.

Tip 2 of 2

Let the cupcakes rest for at least 10 minutes before removing from the muffin tin to prevent them from falling apart.

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