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High-Protein Chocolate Cupcakes with Fudge Protein Frosting

Soft, ultra-chocolate cupcakes topped with thick, ganache-style protein frosting.
Low sugar. High protein. Actually tastes like dessert.

Makes 8 cupcakes

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Wet Ingredients

- 90 g low-fat milk (⅓ cup)

- 8 g apple cider vinegar (1½ tsp)

- 1 egg (50 g)

- 30 g non-fat Greek yogurt (2 tbsp)

- 30 g unsweetened applesauce (2 tbsp)

- 15 g melted dark chocolate (1 tbsp)

- 6 g vanilla extract (¾ tsp)

Dry Ingredients

- 70 g Elevate Protein Flour (½ cup)

- 33 g chocolate protein powder (1 serving)

- 30 g cocoa powder (2 tbsp)

- 55 g monk fruit + erythritol (¼ cup)

- 6 g sugar-free vanilla pudding mix (½ tbsp)

- 2 g espresso powder

- 1.25 g salt (¼ tsp)

- 3 g baking powder (½ tsp)

- 1 g baking soda (¼ tsp)

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Directions

1. Preheat oven to 325°F (160°C). Line and lightly spray liners.

2. Mix milk + vinegar. Let sit 2–3 minutes.

3. Whisk in egg, yogurt, applesauce, vanilla.

4. In a separate bowl, whisk dry ingredients.

5. Gently fold wet into dry.
Do not overmix.

6. Stir in melted chocolate last (cooled, not hot).

7. Batter should be thick but pourable (like brownie batter).

• Too thick → add 5 g milk
• Too thin → add 2 g cocoa

8. Rest batter 5 minutes.

9. Fill liners ¾ full.

10. Bake 18–22 minutes until set but slightly soft in center.

11. Cool completely before frosting.

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🍫 Fudge Protein Frosting

Thick. Glossy. Ganache-like. Can be whipped fluffier if desired.

Ingredients

• ¼ cup (2 oz) reduced-fat cream cheese (softened)
• ½ cup non-fat Greek yogurt
• 33 g chocolate protein powder
• 3 tbsp unsweetened cocoa powder
• ½ cup powdered allulose
• ½ tsp vanilla extract
• ¼ tsp salt

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Method

1. Blend allulose until powdered (optional if already powdered).
2. Beat softened cream cheese until smooth.
3. Add yogurt and beat until fully combined.
4. In a separate bowl, whisk protein powder + cocoa.
5. Add dry mix to cream cheese mixture.
6. Slowly add allulose, vanilla, and salt.
7. Beat 30–60 seconds until thick and glossy.
8. Chill 20–30 minutes for ganache texture (optional).

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Assembly

Once cupcakes are fully cooled:

• Frost generously (about ¼ of the frosting batch per cupcake)
• Optional: chill 10 minutes for cleaner piping definition

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🔥 Macros

Cupcakes Only (per cupcake)

• ~70 kcal
• ~9 g protein
• ~2 g fat
• ~4 g net carbs

Frosting (1/8 batch per cupcake)

• ~40 kcal
• ~6 g protein
• ~1.5 g fat
• ~2 g net carbs

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👉 Fully Frosted Cupcake

• ~110 calories
• ~15 g protein
• ~3.5 g fat
• ~6g net carbs

 

That’s basically a protein bar disguised as a cupcake?!

 

PS this recipe was made by our talented intern, Madeline! Check out her instagram for more of her bakes @needbreadandbutter