Chocolatey, fluffy, and surprisingly moist, these cupcakes will please young and old alike!
Recently, I celebrated my son's first birthday. While I made a smash cake for the party with family (which we had after his special day), I wanted to make sure that he had something special actually ON his birthday. Cue these chocolate cupcakes.
This recipe is a litter heavier to the protein powder than most of my other recipes, but the taste and texture is comparable with cupcakes with gluten! I loved how quick and easy this recipe is to make! It took me 30 minutes to make this recipe! As a bonus, this recipe is toddler and teenager approved (my husband even enjoyed them!)
Ingredients:
Almond Meal
Protein Powder
Xanthan Gum
Baking Powder
Baking Soda
Cocoa Powder
Monk Fruit Sugar
Greek Yogurt
Milk
Butter, melted
Making the Chocolate Cupcakes:
Starting with the dry ingredients, mix together almond meal, protein powder, xanthan gum, baking soda, baking powder, cocoa powder and monk fruit sugar in a medium sized bowl. As usual, I use a whisk in order to break up lumps and add air to the dry ingredients.
In a small bowl, mix together the butter, greek yogurt, and milk. Whisk the wet ingredients until smooth, or at least close to smooth. you do not want any lumps of greek yogurt in your wet ingredient mixture. Also, it is important to make sure the milk and yogurt are at room temperature so that the butter does not form butter pearls.
Pour the wet ingredients into the dry ingredients and whisk well. Since this is a gluten free batter, you don't have to be as concerned about over-mixing. In fact, when working with a almond meal based flour, it is important to mix well to evenly distribute almond meal that can make the cupcakes grainy.
The batter will be somewhat stiff.
Scoop a quarter cup of batter (I used two scoops of my cookie scoop) and bake at 375 for 15-18 minutes. You can tell the cupcakes are done with a toothpick inserted into the center comes out clean. Remove from the oven and cool completely before frosting with your favorite frosting!
Gluten Free Chocolate Cupcake:
This recipe makes 4 cupcakes and is high protein and sugar free!
3 tbsp almond meal
3 Tbsp vanilla protein powder
2 tbsp cocoa powder
2 Tbsp monkfruit sugar
¼ tsp xanthum gum
¼ tsp baking soda
½ tsp baking powder
1 egg (or ¼ cup greek yogurt)
3 Tbsp butter.
¼ cup and 1 Tbsp of milk
In a medium sized bowl, mix together the dry ingredients and mix well with a wire whisk.
In a small bowl, whisk together your egg, butter, and milk until smooth.
Pour the wet ingredients into the dry ingredient and whisk well. Your mixture should be a thick batter.
Ladle the batter into your lined cupcake tin, filling until about ⅔ full. This took about two scoops of my cookie scoop.
Bake at 375 for 15-20 minutes. You can tell your cupcakes are done when a toothpick inserted into the center of the cupcake comes out clean.
Leave to cool and frost!
Share this recipe with your loved ones! Enjoy this special treat on a special occasion, or on a cheat day!
I look forward to seeing you next time!
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