Vanilla Cupcakes with Chocolate Protein Filling

Vanilla Cupcakes with Protein Chocolate Filling

Chocolate Filling:

1/3 cup Coconut Oil
1-2 TBSP nut butter (*Optional - for a richer taste. Possibly substitute with far free cream cheese)
2 TBSP Unsweetened Cocoa
1 cup Light Coconut Milk
1/4 Cup Dark Chocolate (more or less to taste)
1 Cup Stevia
1 TSP Butter Extract
1 TSP Vanilla Extract
3 Scoops or more Chocolate Whey Protein


Cupcake: 

1/2 Cup Coconut Flour
2 Eggs
3/4 Cup and 2 TBSP Liquid Egg
1/2 Cup Stevia
1 Cup Light Coconut Milk
1/2 TBSP Vanilla Extract
1 TSP Baking Soda
2 TSP Butter Extract


- Preheat oven to 350

- Combine ingredients for cupcake batter and mix until consistency is smooth and free of lumps

- Line and lightly grease muffin tray (or use silicone moulds)

-  Evenly divide batter into 12 moulds

- Bake for 30-35 minutes

- In a small pot, combine all "Chocolate Filling" ingredients except for the protein powder

- Melt and then reduce heat, stirring constantly

- Continue stirring at a low heat until mixture begins to thicken

- Transfer melted ingredients into a large mixing bowl

- Allow mixture to cool slightly ( just so that it's no longer hot)

- Mix in protein powder -- I used 3 scoops but you could definitely add more!

- Using a hand-mixer, mix filling until thick and sticky

- Once cooled, create holes in the centre of each cupcake. I did this by putting my knife into the centre and turning it.

- Spoon icing into a ziplock bag

- Cut off a very small corner

- Squeeze filling into the centre of each cupcake 

- Spread left over filling on top of cupcake

- Keep refrigerated :)