Peanut Butter Chocolate Chip Protein Cupcakes

Some days you just need some cupcakes. Well, I wouldn’t mind cupcakes every day but you get my point. Todays flavor choice is peanut butter chocolate chip protein cupcakes. Yep, two of my favorite things, chocolate and peanut butter, in one delicious cupcake.

I used my vanilla rice protein from True Nutrition for this recipe. It goes really well with the chocolate and peanut butter flavor. Some rice protein is grainy and doesn’t taste good, but not this one! And, it helps keep them moist because it bakes similar to casein.

In the batter for the cupcakes, I stirred in chocolate and peanut butter chips. I haven’t had peanut butter chips in a while, and I forgot how delicious they are. Then I topped the cupcakes with a creamy peanut butter frosting and a few more peanut butter and chocolate chips.

Peanut Butter Chocolate Chip Protein Cupcakes

Author: Spencer Miller

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 8 cupcakes

These healthy protein cupcakes are filled with peanut butter chips and chocolate chips and topped with a creamy peanut butter frosting to make the perfect healthy cupcake!

Ingredients

Cupcakes
1 cup oat flour (or whole wheat flour)
1 scoop Vanilla rice protein powder (or casein)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 tbsp. milk (any kind is fine)
1/4 cup coconut oil, melted
2 whole large eggs
1 tsp. vanilla extract
1/3 cup brown sugar*
2 tbsp. peanut butter chips
2 tbsp. chocolate chips
Frosting
1/4 cup peanut flour
1 tbsp. vanilla pudding mix
2 tbsp. natural creamy peanut butter
6 tbsp. milk or water

Instructions

Preheat oven to 350F. Mix flour, protein powder, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together melted coconut oil. milk, eggs, vanilla extract and brown sugar.
Combine wet and dry ingredients. Gently fold together until a smooth batter is formed. Add chocolate chips and peanut butter chips and stir into batter.
Spray a muffin pan with nonstick spray. Evenly spoon batter into 8 spots in the muffin pan. Bake for about 15 minutes or until a knife comes out clean.
Let muffins completely cool. While cooling, mix together all frosting ingredients until smooth. It may take a bit of mixing to get the pudding mix smooth and incorporated with the rest of the ingredients. Once cooled, top each muffin with peanut butter frosting and a few more chocolate/peanut butter chips. Enjoy!