Name: Chocolate Peanut Butter Protein Cupcakes - Sugar Free
Prep time: 15 min
Total time: 15 min
Yield: 2 cupcakes, 2 serving(s)
Ingredients: 2 tablespoons 100% whey protein cocoa powder (1 scoop); 1 large egg white; 1/4 teaspoon baking powder; 1 teaspoon unswetened cocoa powder; 1/2-1 teaspoon Splenda sugar substitute (2-3 packets); 1/8 cup coffee (just says coffee); 1 tablespoon water; 1 dash cinnamon; 1 dash salt; 1 tablespoon natural-style peanut butter; 1 tablespoon sugar-free instant chocolate pudding mix; 1/2 teaspoon milk; 1/4 teaspoon unsweetened cocoa powder; 1/2 teaspoon Splenda sugar substitute (1 packet)

Recipe by internetnut

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Ready In:: 15mins
Serves:
Yields:
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ingredients

2 tablespoons 100% whey protein cocoa powder (1 scoop)
1 large egg white
¹⁄₄ teaspoon baking powder
1 teaspoon unswetened cocoa powder
¹⁄₂ - 1 teaspoon Splenda sugar substitute (2-3 packets)
¹⁄₈ cup coffee (just says coffee)
1 tablespoon water
1 dash cinnamon
1 dash salt
1 tablespoon natural-style peanut butter
Frosting
1 tablespoon sugar-free instant chocolate pudding mix
¹⁄₂ teaspoon milk
¹⁄₄ teaspoon unsweetened cocoa powder
¹⁄₂ teaspoon Splenda sugar substitute (1 packet)

directions

Mix all ingredients for cucakes besides the peanut butter, and refrigerate for 5 minutes. Melt the peanut butter in the microwave until runny, mix into chilled cupcake batter. Preheat oven to 450.
In a normal-size cupcake pan, spray 2 of the cups with cooking spray until coated. Ladle equally into 2 of the cups until they are filled a little bit above the halfway point. This doesn't need to be perfect just make sure they won't overflow.
Bake until the mixture has risen, but not entirely cooked. Test this by poking with a butter knife. If it comes out with the mix on it, your good to go. At this point, reduce the heat to 300, and bake until a butterknife comes out clean and the tops come out baked.
Remove the cupcake tray from the oven and let stand for 1 minute, and remove with a small spatula. Top with frosting if desired. If making froting mix all ingredients together and place in freezer and chill until the frosting firms up a little bit.
Tip: Replace chocolate protein powder with vanilla protein powder, the chocolate pudding with lemon pudding, and remove the cinnamon. Fill with fresh fruits or light dessert creams. Add a tablespoon of ground oats for each cupcake (they will be more filling). Add a hint of mint extract, coconut milk, or natural mashed pumpkin for extra delight.

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