Tuesday, May 21, 2013

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


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 :)


  1. With the liquid egg u have put "3/4 and 2 TBSP liquid egg" do you mean 3/4cup and 2table spoons?

  2. 3/4 cup! Oops! Thanks for bringing this to my attention!