Dark Chocolate Protein Cupcakes With Peanut Butter Greek Yogurt Frosting

Who can say no to a cupcake?  

Actually, I can. Most cupcakes are loaded with sugar, flour, and unhealthy ingredients. And though I can never turn down a slice of homemade pie or a really good chocolate chip cookie—cupcakes are one of those foods that I’m pretty good at avoiding most of the time.

Until now. Because not only do these chocolate cupcakes have no flour or added refined sugar, they’re also full of protein and good carbs like oats. Their texture is moist and delicious, and can even be eaten for breakfast (as I just did), they’re so healthy.

And the frosting… mmm the frosting. The frosting makes these cupcakes go from pretty good cake to amazing cupcakes.

Cooking with veggie protein

One of the things you’ll probably notice immediately upon looking at this recipe is that it is not made with whey protein. Because while I adore whey protein and use it in just about everything, it can lead to stiff, not-so-tasty baked goods.

Enter veggie protein: the mixture of plant based proteins often means a better texture in cookies, muffins, and other protein desserts.

I used All Pro Science’s Dutch Chocolate complete veggie protein in this recipe, because I really love their focus on all-natural ingredients and the mixture of pea, brown rice and hemp proteins. It’s gluten-free, free of artificial sweeteners, and even has some flaxseed in it for some healthy fats.

And while I wouldn’t necessarily recommend drinking it plain like you might chocolate whey protein (veggie proteins can have a slightly odd taste when not mixed with other ingredients), it’s awesome to bake with.

Better yet, 12 Minute Athlete readers can get a 40% discount on APS’ veggie and other proteins when entering code Twelve40!

Now for the dark chocolate protein cupcake recipe:

Ingredients (for the cupcakes):

1/2 cup All Pro Science Dutch Chocolate complete veggie protein (chocolate whey protein will work, though you might want to increase the greek yogurt content since the whey will dry out the cupcakes)
1/2 cup low fat (or nonfat) greek yogurt
1/2 cup unsweetened almond milk (or other milk)
1/3 cup unsweetened cocoa powder
1/2 cup gluten-free oats (or oat flour)
1/2 cup liquid egg whites
2 Tbsp peanut butter
1/2 Tbsp stevia flavoring drops (I used toffee flavored ones; or 2-4 packets regular stevia)
1/2 tsp baking soda

Ingredients (for the frosting):

1/2 cup low fat (or nonfat) greek yogurt
1 1/2 Tbsp creamy peanut butter
1 Tbsp cream cheese
1 Tbsp maple syrup
1 tsp vanilla extract


Heat your oven to 350 degrees Fahrenheit. Blend all ingredients together so that the oats are blended and there are no large chunks left.

If the mixture seems a little too dry, add a little more almond milk. If it’s too wet, add a little more protein powder or oats.

Pour into some baking cups (I used silicon ones that are awesome—if you don’t have silicon ones, you should oil them a little first so the mixture doesn’t stick)—and pop them into the oven.

Make sure not to fill the cups all the way to the top, since they’ll puff up a lot once baked!


Next, put the cupcakes in the oven and bake for 35 or 40 minutes, or until an inserted toothpick (or a knife, or fork, or whatever) comes out dry.

Let the cupcakes cool, then frost liberally. Sprinkle some cocoa powder or sprinkles on top if you want them to look extra exciting, eat up and enjoy!

Mmm… cupcakes.

Oh, and if you’re wondering, this recipe makes approximately eight cupcakes.

Macros (per cupcake):

Calories: 135
Protein: 11g
Carbs: 8.5g
Fat: 6g
Fiber: 1g

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4 thoughts on “Dark Chocolate Protein Cupcakes With Peanut Butter Greek Yogurt Frosting”

  1. These look yummy… though one tablespoon stevia seems like alot — that’s equal to 3 cups of sugar. Did you mean teaspoon?

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