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Healthy Chocolate Cupcakes with Chocolate Frosting

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PEScience just recently released a new whey protein Select flavor: Frosted Chocolate Cupcake and  it’s safe to say that I am obsessed! So naturally, I had to make chocolate cupcakes using this new protein flavor.

These decadent cupcakes are topped with chocolate greek yogurt frosting and that makes them double chocolate. Yay! Cupcakes for the win!

Cupcakes, chocolate, sprinkles–what else could you possible want in a healthy dessert!?


Here’s the cupcakes when they were just muffins. Naked and waiting to be frosted.



Then I got really sassy and decided to add more chocolate. This time, chocolate protein cookies made from a BUP bar.


Get 30% OFF all PEscience products using discount code PBCHOCO at checkout.




Healthy Chocolate Cupcakes with Chocolate Frosting

Yield: 4 cupcakes

Serving Size: 1 cupcake

Calories per serving: 150

Fat per serving: 6g

Carbs per serving: 13g

Protein per serving: 17g

Healthy Chocolate Cupcakes with Chocolate Frosting

Chocolate cupcakes made healthy using whole food ingredients and protein powder.


  • 2 tbsp. almond flour
  • 1 tbsp. coconut flour
  • 2 tbsp. coconut sugar
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1 tbsp. unsweetened dark cocoa powder
  • 1/4 c unsweetened almond milk
  • 1 tbsp. unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 egg, whole
  • 3/4 c greek yogurt
  • 1 tbsp. unsweetened dark cocoa powder
  • 1/2 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)


  1. Pre-heat oven to 350F and prepare a cupcake pan with non-stick spray.
  2. In a large bowl, mix together all dry cupcake ingredients.
  3. Whisk in remaining ingredients until smooth.
  4. Pour an even amount of batter into 4 cupcake molds.
  5. Bake for 14-17 minutes and let cool.
  6. Once cooled, stir together your frosting ingredients and place the frosting into a piping bag.
  7. Decorate cupcakes and top with sprinkles if desired.




  1. Valerie Magdaleno Valerie Magdaleno

    I have all these ingredients except coconut sugar is there anything I could replace with that?

    • peanutbutterpluschocolate peanutbutterpluschocolate

      Any granulated sugar. You could use brown sugar or a granulated baking stevia

  2. Tara Tara

    Do you happen to know the macros for these? ☺️

    • peanutbutterpluschocolate peanutbutterpluschocolate

      Macros should be just above the recipe 🙂

    • peanutbutterpluschocolate peanutbutterpluschocolate

      Hi Tara, the macros are located with the recipe 🙂

  3. Tara Tara

    And also I can’t have almond flour! Could I replace it with more coconut flour or use oat flour instead?

    • peanutbutterpluschocolate peanutbutterpluschocolate

      Hi! You can replace it with oat flour, however, they outcome might be more on the dry side.

    • peanutbutterpluschocolate peanutbutterpluschocolate

      You can use oat flour but they might turn out on the dry side. Hope this helps!

  4. Claudia Claudia

    I don’t have chocolate protein , can I use vanilla ?
    Also , can you make coconut flour by grinding shredded coconut flakes ?
    Thanks !!!!

    • peanutbutterpluschocolate peanutbutterpluschocolate

      Yes, I use vanilla in chocolate recipes when I’m out all the time. I have never made my own coconut flour. I know the process is baking coconut meat and then grinding it so I’m sure that would work if you baked it first. I would just try replacing it with oat flour instead. That should work out fine.

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