Chocolate Mint Stuffed Protein Cupcakes

³ Description

A delicious cupcake sweet treat that is low carb and packed with protein!

² Ingredients

•  3 tablespoon (9.3 g) Protein Powder
•  2 large Egg White
•  2 tbsp Cocoa Powder (Unsweetened)
•  3 serving 1 packet Sweeteners (Splenda Packets, Sucralose)
•  1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  1 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1 serving (serving = 1 cup) Ralphs Greek Nonfat Yogurt

q Directions

Chocolate Cake
2 egg whites, beaten until frothy
1 tbsp greek yoghurt
1.5 tbsp coconut flour
1 tbsp oat flour
1 tbsp chocolate casein protein powder
1 tbsp cocoa powder
2 tbsp almond milk
sweetener, to taste

Mint stuffing
2 tbsp greek yoghurt
peppermint extract
sweetener
green food colouring

1. Preheat the oven to 160C/320F and then mix wet ingredients to dry ingredients.
2. Spoon nearly all of the mixture into cupcake cases, leave a bit reserved.
3. Spoon your mint stuffing into the centre of each one and then cover with the remaining cake batter.
4. Bake in the oven for around 20 minutes, allow to cool

Chocolate Casein Frosting
75g greek yoghurt
1/4 scoop chocolate casein
1 tbsp cocoa powder

1. Mix together and then spread onto your cakes; chill in the fridge if you want it to firm up a bit and become even more delicious!