Protein Hostess Cupcakes (gluten-free & dairy-free!)

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Protein Hostess Cupcakes (gluten-free & dairy-free!)

These Protein Hostess Cupcakes are a healthier twist on the nostalgic classic - rich, chocolatey, and totally delicious! Made with almond flour, chocolate protein powder, and a silky chocolate ganache, each cupcake packs 10 grams of protein. It’s the perfect healthier dessert that satisfies your sweet tooth and packs in protein!

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: cupcakes

Equipment

1 cupcake tin
1 large bowl
1 small bowl

Ingredients

For the cupcakes:

1 cup almond flour
1 cup chocolate protein powder
1 teaspoon baking powder
1/2 cup non-dairy milk
1/2 cup maple syrup
2 eggs at room temperature
3 tablespoons melted coconut oil or any vegetable oil

For the filling

Cocowhip, marshmallow creme, or homemade whipped cream

For the chocolate ganache:

1/2 cup chocolate chips
1/4 cup coconut milk

For the decoration:

1/2 cup melted white chocolate chips
OR
1/2 cup powdered sugar
2 tablespoons butter softened
1/2 tablespoon milk

Instructions

Preheat oven to 350° Fahrenheit and line a cupcake tin with cupcake liners.
In a large bowl, mix together the non-dairy milk, maple syrup, eggs, melted coconut oil, and vanilla extract.
Add in the almond flour, chocolate protein powder, and baking powder. Mix until everything is just combined.
Pour ¼ cup of batter into each individual cupcake tin and bake for 20-25 minutes, or until a toothpick inserted down the center of one cupcake comes out clean.
Remove cupcakes from oven and transfer to a wire rack to cool completely.
Once the cupcakes are completely cool, make the ganache by melting together the chocolate chips and coconut milk in either the microwave or over a double boiler until completely smooth.
Then, place the Cocowhip or marshmallow crème into a piping bag with a medium round tip, press the piping bag into the center of each cupcake and squeeze the filling unto the cupcake.
Once all cupcakes are filled, spoon about a tablespoon of the chocolate ganache over each cupcake, spreading it so that it completely covers the top of the cupcake.
Leave the ganache to set with you make the white icing by adding all ingredients to a bowl and beating/whisking until completely smooth. Transfer the icing to a piping bag with a small tip and carefully pipe the signature cursive L’s over the top of each cupcake.

Video

Nutrition