These homemade pumpkin spice cupcakes are light, fluffy, and packed with real pumpkin flavor–perfect for pumpkin lovers! You can’t have a cupcake with out frosting so I topped these spicy cakes with a refined sugar-free meringue that’s toasted to perfection. Yum This is my first […]
Key Lime Cupcakes are light, fluffy cupcakes full of key lime flavor! These cakes are made with lime juice and zest, topped with a tangy sweet cream cheese lime frosting made gluten-free and refined sugar-free. Yum To make these delicious citrus infused cupcakes I used […]
Chocolate Healthy Cupcakes with Chocolate Frosting made gluten-free, sugar-free and high in protein!
Double chocolate healthy cupcakes with chocolate frosting. Need I say more? Yes, I do because of SEO and all that blogger stuff that I actually don’t understand that much. My plugin keeps telling me to write more so I do. 🙂
So back to the cupcakes. These healthy chocolate frosted cupcakes are made so healthy you could eat one for breakfast, before a workout, after a workout or right before bed and your Mama wouldn’t mad.
These cupcakes are frosted using 2-ingredients chocolate frosting! YES, you read that right! All you need is just two ingredients to make this delicious frosting. In the past I’ve made 2-ingredients chocolate frosting using just a sugar free chocolate bar and a couple tablespoons of almond milk but not this time.
This time I made my chocolate frosting using a sugar-free chocolate bar and a sweet potato. My chocolate bar and milk recipe is delicious but super rich and tastes best with a thin layer (like over banana bread) but if you are looking to put globs and globs of frosting on a cupcake then this sweet potato frosting is exactly what you are looking for.
I used PEScience Frosted Chocolate Cupcake Select Protein Powder (how convenient, right?) in this frosted chocolate cupcake recipe and you can get 30% off all PEScience products using my affiliate code PBCHOCO on their website PEScience.com
The macros for these cupcakes are pretty dang good and I was seriously impressed with myself when I counted them up and then later I got to thinking that I could also add protein to the frosting. I don’t think it would change the texture much except make it stiffer but it would make it much sweeter and higher in protein. So if you get a wild hair up your butt and want to try that, let me know how it goes. 🙂
Looking for more chocolate cupcakes? Try these Blood Orange Frosted Chocolate Cupcakes I made last month–get the recipe here. Or try this Chocolate Banana Bread topped with my other two-ingredient chocolate frosting here.
Summer is officially here! I know this because it’s 103 degrees outside and I can’t walk from my house to my car without breaking a sweat. The good news is blueberry and lemon flavored everything is totally in right now, so I decided to jump […]