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Chocolate Covered Strawberry Protein Cupcakes

These Chocolate Covered Strawberry Protein Cupcakes taste so sinful you'll doubt they're healthy! Think moist chocolate cupcakes with a hint of strawberry flavor, thick creamy chocolate frosting, and chocolate drizzled strawberries on top. Perfect for Valentine's Day!

 

NOTES: You can use regular all-purpose or cake flour instead of gluten-free baking flour. We used two sweeteners that measure 1:1 like sugar here (Swerve granulated for the cupcakes, and Swerve confectioner's for the frosting). 

 

The pumpkin is combined with applesauce and Greek yogurt for incredibly moist cupcakes that don't taste like pumpkin, apple, OR yogurt. If you choose to use just one of these, you may get more of that flavor coming through.

 

Chocolate Covered Strawberry Protein Cupcakes
Makes 9 cupcakes

Ingredients:
1/2 cup (60g) Metabolic Nutrition Protizyme in Strawberry Milkshake flavor
2/3 cup calorie-free sweetener* we used one that measures 1:1 like sugar
1/3 cup Dutch-process cocoa
1/2 cup gluten-free baking flour
3/4 tsp. baking powder
1/4 tsp. salt (optional)
2 tbsp. (1 large) egg white
1/2 cup 100% pure canned pumpkin
1/4 cup unsweetened applesauce* or more pumpkin
1/4 cup nonfat plain Greek yogurt* or more pumpkin
1/4 cup unsweetened almond milk* or water
1 tbsp. avocado oil or melted coconut oil
1 tsp. vanilla extract (optional)
Frosting:
4 oz. reduced fat cream cheese, softened
4 oz. nonfat plain Greek yogurt
1/3 cup (40g) Metabolic Nutrition Protizyme in Strawberry Milkshake flavor
1/2 cup powdered sweetener* we used one that measures 1:1 like sugar
3 tbsp. Dutch-process cocoa
1/4 tsp. vanilla extract 

Topping (optional):

9 small strawberries 

1 oz. dark chocolate, melted

1/2 tsp. coconut oil, melte 

Directions:

Preheat your oven to 350 degrees F. 

Whisk together dry ingredients (through salt) in a medium mixing bowl. 

Add wet ingredients (through vanilla) and mix until no dry clumps remain.

Line nine wells of a muffin pan with cupcake liners, then lightly coat insides with cooking spray (or use silicone liners).

Divide batter between wells, filling about 2/3-3/4 full.

Bake in a preheated oven for 15-20 minutes, until just barely cooked through.

While cupcakes cool, combine ingredients for frosting until smooth.

Spoon frosting into a piping bag or a ziploc bag with one corner cut off. Pipe frosting onto cupcakes.

Melt chocolate with coconut oil in the microwave using 30-second intervals. 

Top each cupcake with a strawberry and drizzle with melted chocolate. 

Cupcakes are best enjoyed fresh, but will keep in the fridge in an airtight container up to one week.


Calories (minus optionals): 146kcal, Fat: 6.4g, Sat fat: 3.1g, Carbs: 12g, Fiber: 3g, Sugar: 2g, Protein: 13g, Sodium: 175mg
Calories (including optionals): 168kcal, Fat: 7.6g, Sat fat: 3.9g, Carbs: 15g, Fiber: 3g, Sugar: 4g, Protein: 13g, Sodium: 176mg

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