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Chocolate Frosted Chocolate Cupcakes 

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Disclaimer: I bake with protein powder because protein helps build lean muscle, burn fat and keeps you full longer.

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Dry Ingredients: 


  • 31g protein powder (for this, I used a vanilla-based whey and casein protein powder mix but you can use chocolate if you like, it’ll just have a richer chocolate taste) 
  • 30g all purpose flour (you can substitute for gluten free if you like) 
  • 1 tbsp Hershey’s Cocoa Special Dark Chocolate 
  • 5g (or about 1/4 tsp) of baking powder 
  • 3 tbsp of sweetener of choice (I recommend sticking with one that has 0 calories and that you like)
  •  a pinch of salt 

Wet ingredients:

  • 3 tbsp liquid egg 
  • 2 tsp unsweetened apple sauce 
  • 2oz unsweetened vanilla almond milk (or whatever milk you prefer) 
  • 1 tbsp Hershey’s Sugar Free Chocolate Syrup 
  • 1/4 tsp vanilla extract 
  • 1 tbsp brown sugar sweetener* (I recommend a 0 calorie one) 

* With the sweeteners, you can use more or less depending on how sweet you like it 

Instructions:

  1. Preheat oven to 350 degrees 
  2. Mix all dry ingredients in one bowl - mix well
  3. Mix all wet ingredients in a separate bowl
  4. Add the wet ingredients to the dry. Fold it in. Don’t overbeat it. Slowly mix it in, taking your time. As soon as you realize it’s thoroughly mixed, stop. Too much mixing can cause them to fall flat or not rise.
  5. Let the mix sit for about 2-3 minutes.
  6. Spray your muffin/cupcake tins with non-stick spray (I prefer a 0 calorie spray)
  7. Pour the mix into the cups 8. Bake for about 12-15 minutes or use a toothpick to see if it’s done on the inside. 
  8. Let them cool for about 15 minutes or so before adding the frosting. 
Frosting: In a bowl, mix 1 tbsp butter, 1 tbsp Hershey’s Cocoa Powder and 2 tbsp powdered or confectioners sweetener (0 calorie). You can add more or less sweetener depending on your preference. 

Note: try to find a lower calorie butter if you use butter. The one I use is 45 calories for 1 tbsp. You can also use non-fat plain Greek yogurt instead. 

This batch should make about 6 cupcakes.
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Personal note: I stored these in Tupperware and placed in the refrigerator overnight. The next day, I popped two in the microwave for about 45 seconds (until they were warm throughout) and absolutely delicious!