Chocolate Peanut Butter Protein Cupcakes

They're flourless, high protein, easy to bake and delicious.

Ingredients (Makes 6 cupcakes)

For the cupcakes:

2 scoops chocolate protein powder

1 tbsp smooth peanut butter

2 squares 80% dark chocolate

2 eggs

1 tbsp honey

1/4 cup milk

For the frosting:

3 tbsp Greek yoghurt

2 heaped tbsp smooth peanut butter

1 tsp honey

Method

1) Whisk the eggs. Stir in the protein powder, honey and milk. Mix altogether until it is smooth, fully combined and no longer grainy.

2) Melt the chocolate and the peanut butter in the microwave (be careful not to burn, check on it every 5 seconds and stir it). Add it to the bowl and stir until combined.

3) Line a cupcake tray with coconut oil. Scoop roughly 1 tbsp of the mix into each cup.

4) Bake until the cupcakes feel firm enough to be able to remove them from the tray without collapsing (note that they will firm up more as they cool down).

5) Allow them to cool for 30 mins. After this time you can remove them and prepare the frosting.

6) For the frosting melt the peanut butter and stir it into the Greek yoghurt and honey. You can add more peanut butter for more taste. (I also added 1 tsp of a peanut butter flavoured protein powder for extra taste and thickness, but it works without). Taste it for flavour to make sure you are happy with it.

7) Decorate your cakes with the frosting once they have cooled enough. You can even add sprinkles of dark chocolate or a small chunk on top.

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