Mini Chocolate Cupcake Recipe
Serves 8
15 mins prep
12 mins cook
30 mins total
These mini chocolate protein cupcakes taste like the real thing — fudgy, deeply chocolatey, and rich — because they're made with actual melted chocolate. 6 grams of protein per 3-mini serving 🍫, all from cottage cheese, eggs, and peanut butter powder. Not a scoop of protein powder in sight.
The Melted Base:
The Blender Mix (Wet):
The Dry Mix:
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Preheat oven to 350°F. Line a mini muffin tin with silicone or foil liners or spray paper liners with cooking spray.
This makes 24 cupcakes, with 3 in a serving.
In a microwave-safe bowl, melt ⅔ cup 107g semi-sweet or dark chocolate chips and 1½ tbsp 20g butter or coconut oil together in 30-second intervals, stirring between each, until completely smooth. Set aside to cool for 3–5 minutes.
Add ¾ cup 190g cottage cheese, blended smooth, 1 large egg + 1 egg yolk, 2½ tbsp 29g maple syrup or honey, and 1 tsp vanilla extract to a blender or food processor. Blend until completely smooth with no visible curds.
Pour the cooled melted chocolate into the blender, preferably with the blender running to avoid the chocolate seizing on you. Blend until smooth and uniform in color.
In a medium bowl, mix together the ⅓ cup 41g peanut butter powder, 2½ tbsp 13g unsweetened cocoa powder, ⅓ tsp baking soda, and a Pinch of salt. Pour in the wet ingredients and fold together until just combined.
Scoop batter into prepared mini muffin cups, filling each about ¾ full. Bake for 10–13 minutes, until tops look set and a toothpick comes out with just a few moist crumbs. Do not overbake!
Let cool in the pan for 10 minutes before removing. Serve at room temperature or refrigerate for a fudgier, truffle-like texture.
Frost as desired. I like to whip up store bought frosting with a pinch of salt, vanilla or espresso powder, and a few scoops of Greek yogurt for a little tang.
