Ingredients
Method
- Preheat your oven to 350°F (180°C).
- In a medium-sized mixing bowl, combine the whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- In a separate larger bowl, whisk together the unsweetened applesauce, Greek yogurt, and eggs until smooth.
- Gradually add the honey, chocolate protein powder, and vanilla extract into the wet mixture, stirring continuously.
- Slowly fold in the dry ingredient mixture from the medium-sized bowl into the wet ingredients, mixing just until incorporated.
- Pour in the almond milk in parts, stirring after each addition to keep the batter consistent.
- Spoon the batter into cupcake molds or lined muffin tins, filling them about 2/3 full.
- Place in the oven and bake for approximately 18-20 minutes, or until a toothpick comes out clean when inserted.
- Once baked, let the Low-Calorie Chocolate Protein Cupcakes cool on a wire rack for at least 15 minutes.
Notes
To ensure an even rise, avoid over-mixing the batter.
For added richness, consider mixing in dark chocolate chips.
Always store leftover cupcakes in an airtight container to retain freshness.
Checking for doneness around the 18-minute mark can help avoid over-baking.
For added richness, consider mixing in dark chocolate chips.
Always store leftover cupcakes in an airtight container to retain freshness.
Checking for doneness around the 18-minute mark can help avoid over-baking.