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In the Kitchen-Chocolate Peanut Butter Protein Cupcakes

wildmanwill84 July 11, 2014

In the Kitchen with Wild Will

This week I bring you Chocolate Protein Peanut Butter Cupcakes with a Chocolate Peanut Butter Glaze. Let’s be honest who doesn’t love cupcakes? They are like little mini cakes of delight. But as we all know we must avoid a “true” cupcake most of the time to maintain a healthy lifestyle; especially during contest prep. So I bring you an alternative. True it is a not real cupcake with its flour and sugar. However when your sweet tooth starts to crave or you want to bring a healthy alternative to your backyard BBQ these cupcakes are sure to hit the spot. Enjoy!

For the Cupcakeunnamed

1/2 Cup Coconut Flour

1 Scoop Chocolate Whey Protein

3 TBSP Unsweetened Coco

1-1/2 Teaspoon Baking Soda

3 TBSP Truvia

¾ Cup Plain 0% Fat Greek Yogurt

1/2 Cup Water

1 Teaspoon Vanilla

1/2 Cup Chocolate Almond Milk

2 TBSP Peanut Butter

You can add up to ½ more cup of whey protein if you like a thicker batter

Combine all the dry and wet ingredients into a large mixing bowl and blend.

Using a cupcake tin scoop out two spoonful’s per cupcake.

Place cupcake tin in your preset oven for 350 degrees and bake for 20-25 minutes.

Be sure to test the cupcake when brining it out the oven to make sure it has cooked through. I prefer to do this with a toothpick. Place it in the cupcake, if you pull it out and its clean you are good to do. If it has batter place back in the oven for a few more minutes.

Let cool for 15 minutes before adding the glaze

For the Glaze

1 Scoop Whey Protein

It not look pretty but it sure tastes awesome

It not look pretty but it sure tastes awesome

½ cup Greek Yogurt

3 TBSP Unsweetened Coco

3 TBSP Truvia

5 TBSP Chocolate Almond Milk

You can use less Almond Milk to make a denser glaze

Mix all ingredients in a mixing bowl and blend

Let the glaze sit in the bowl and thicken while the cupcakes bake

Wait until at least 15 minutes for the cupcakes to cool before adding the glaze

I find it best to use a spoon to drip the glaze onto the cupcake and then smooth it out with the bottom of the spoon.


1 Batch equals 12 cup cakes

Per 1 Cup Cake

Calories 107

Protein 10

Carbs 10

Fat 3

Send me your feedback! Let me know what you think of this week’s recipe and any of the others I have created for you. Be sure to let me know if there is a specific snack or food you would me to create a healthy alternative for. I’m up for the challenge.

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Thank you all for the support!







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