Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: cupcake

Healthy Vanilla Piñata Cupcakes

Today is my Birthday so I made myself Healthy Vanilla Piñata Protein Cupcakes with naturally colored pink yogurt icing! They are delicious and beautiful all at the same time! Almost to pretty too eat – ALMOST!

 


 

 

It’s just not a Birthday without sprinkles!

 

 

If you decide to like the frosting bowl, I won’t tell! 😉

 

 

 

I used PEScience Gourmet Vanilla Select Protein to make these cupcakes because it bakes better than any other protein I’ve worked with – hands down! Vanilla is also my favorite because it’s so versatile. Try any PEScience product for 30% OFF using code PBCHOCO.

 

 

 

Healthy Vanilla Piñata Cupcakes

Yield: 4 cupcakes

Serving Size: 1 cupcake (including sprinkles)

Calories per serving: 255

Carbs per serving: 19g

Protein per serving: 10g

Sodium per serving: 6g

Healthy Vanilla Piñata Cupcakes

Piñata Cupcakes made using only whole food ingredients - except the sprinkles of course!

Ingredients

  • 1/4 c gluten-free oat flour
  • 2 tbsp. almond flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 tbsp. baking stevia or coconut sugar
  • 1 tsp. coconut oil, melted
  • 2 eggs, room temperature
  • 3 tbsp. unsweetened almond milk
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
    Frosting
  • 1/2 c Greek Yogurt
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 1 tsp. beet root powder
    Filling
  • 1/4 c sprinkles or candies

Instructions

  1. Pre-heat oven to 350F and prepare a cupcake pan with liners.
  2. In a bowl, mix together flours, protein, baking powder stevia.
  3. In another bowl, whisk together eggs and melted coconut oil. Stir in coconut milk and vanilla extract.
  4. Pour your dry ingredients into your wet ingredients and stir until smooth.
  5. Divide batter between 4 cupcake liners.
  6. Bake for 17-19 minutes.
  7. Let the cupcakes cool completely.
  8. Use a knife to cut a circle on the tops of the cupcakes going in at an angle to create a cone like shape an inch deep. Set it aside.
  9. Fill cupcakes with about 1 tablespoon for sprinkles or candy.
  10. Cut the pointed end of the "cone" shape cupcake piece off so it fits back on top of the cupcakes.
  11. Whisk together frosting ingredients and frost cupcakes.
  12. Enjoy!
http://peanutbutterpluschocolate.com/healthy-vanilla-pinata-cupcakes/

 

Healthy Chocolate Cupcakes with Chocolate Frosting

 

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!?

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

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

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

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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.

Ingredients

  • 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
    Frosting
  • 3/4 c greek yogurt
  • 1 tbsp. unsweetened dark cocoa powder
  • 1/2 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)

Instructions

  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.
http://peanutbutterpluschocolate.com/healthy-chocolate-cupcakes-with-chocolate-frosting/

 

 

Healthy Copycat Hostess Cupcakes {no oil and no added sugar}

Who in the world doesn’t love those chocolate Hostess Cupcakes filled with creamy goodness? Spare yourself the sugar hangover and dive into these Healthy Copycat Cupcakes made using zucchini, yes, zucchini!!!

 

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Healthy Copy Cat Hostess Cupcakes {no oil and no added sugar}

Yield: 6 cupcakes

Serving Size: 1 cupcake

Calories per serving: 126

Fat per serving: 4

Carbs per serving: 21

Protein per serving: 4

Healthy Copy Cat Hostess Cupcakes {no oil and no added sugar}

Ingredients

  • 1 medium zucchini, grated and excess water removed*
  • 1/4 c almond milk
  • 1/4 c whole wheat flour or oat flour
  • 1 scoop milk chocolate protein powder (I used PEScience)
  • 1/4 c unsweetened cocoa powder
  • 1 egg
  • 1/4 c egg whites
  • 1/4 c vitafiber or sticky syrup
  • 2 tbsp. unsweetened applesauce
  • 1 tsp. uncut stevia
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. baking powder
    Chocolate Glaze
  • 2 oz sugar free dark chocolate
  • 1 tsp. coconut oil
  • 1 tsp. vitafiber syrup or sticky syrup
    Filling
  • 1/2 c Truwhip or coconut whip cream**
    Icing
  • 1/4 c plus 1 tbsp. powdered erythritol
  • 1/2 tbsp. water
  • 1/2 tbsp. vitafiber or sticky syrup
  • 1 tbsp. vanilla protein powder

Instructions

  1. Pre-heat oven to 325f and prepare a cupcake pan with non-stick spray. I used a silicone cupcake mold and non-stick spray wasn't needed.
  2. Use a cheese grater to shred the zucchini then place the grated zucchini in a paper towel and squeeze out the excess water and set a side.
  3. In a large bowl, mix the eggs, egg whites, vanilla extract, applesauce, almond milk, vitafiber syrup and zucchini until smooth and fluffy.
  4. In a separate bowl, mix the flour, protein, baking powder, stevia and cocoa powder together then add to the egg mixture and stir until combined.
  5. Fill cupcake molds with approximately 1/4 cup of the mix and bake for 22-24 minutes or until a toothpick comes out clean.
  6. Let cupcakes cool completely.
  7. There's two ways you can fill the cupcakes, you can poke holes on the tops of the cupcakes and use a small nozzle tip to pipe the filling in or you can cut out a hole in the center from the top of the cupcake and fill it using a nozzle tip and piping bag. I feel like you will get more filling if you cut out a little cake. Either way is delicious.
  8. Once your cakes are filled, gently melt your glaze ingredients together until smooth.
  9. Dip the tops of each cupcake into the chocolate and then place them in the freezer for 5 minutes to harden.
  10. *Do not make your icing until you are completely ready to place it in your piping bag and decorate the cupcakes because this icing hardens very quickly.
  11. Mix all icing ingredients together and place them in a prepared piping bag and then decorate cupcakes.
  12. Enjoy!

Notes

**To make coconut whipped cream-place a can of FULL FAT coconut milk in the refrigerator overnight then scrape the thick cream off of the top and place it in a mixer on high until it's light and fluffy.

http://peanutbutterpluschocolate.com/healthy-copy-cat-hostess-cupcakes-no-oil-and-no-added-sugar/

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