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Fudgy Protein Chocolate Cupcakes
28 min12 servingsEasy5 / 5
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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Shared by a CookEase Chef
Recipe Details
Prep10m
Cook18m
Total28m
Servings: 12
Difficulty: Easy
Rating: 5 / 5
Per serving: 1 cupcake
52
Calories
6.5g
Protein
3.5g
Carbs
1.3g
Fat
Tags:
High ProteinGluten-FreeLow CalorieChocolate
AI Crafted Recipe:"[Health Mode] - Rich chocolate protein cupcakes, soft and moist with a fudgy crumb. MUST use non-fat Greek yogurt, whey or casein protein powder, unsweetened cocoa powder, and erythritol as the sweetener. Air fryer or oven, no deep frying. Low calorie per cupcake, high protein. Simple supermarket ingredients."
Ingredients
Batter
- 2scoopsWhey Or Casein Protein Powder(Chocolate flavored)
- 0.5cupUnsweetened Cocoa Powder(Sifted)
- 0.5cupErythritol(Granulated)
- 1cupNon-fat Greek Yogurt(Plain)
- 2largeEggs(Room temperature)
- 1tspBaking Powder(Aluminum-free)
- 0.25tspSalt(Fine sea salt)
- 0.25cupUnsweetened Almond Milk(Add slowly to adjust consistency)
Instructions
Preparation
- 1 Preheat your oven to 350°F (175°C) or prepare your air fryer by preheating it to 320°F (160°C).
- 2 Line a muffin tin with 12 silicone or paper liners.
Mixing
- 1 In a large bowl, whisk together the protein powder, cocoa powder, erythritol, baking powder, and salt.
- 2 Add the Greek yogurt and eggs to the dry ingredients, mixing until just combined.
- 3 Stir in the almond milk until the batter is smooth but thick.
Baking
- 1 Divide the batter evenly among the 12 muffin cups.
- 2 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.
- 3 Allow to cool in the pan for 10 minutes before transferring to a wire rack.
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