High Protein Chocolate Cupcakes

Protein cupcakes are nothing less than totally awesome. These are low-carb and intensely chocolatey. Top them with whatever you like best. 

Makes: 12 standard cupcakes

Ingredients

• 112 g egg whites
• 100 g granulated stevia blend (or sugar)
• 25 g unsweetened cacao powder
• 65 g oat flour (or plain flour)
• 65 g rice protein powder
• 2.5 g bicarbonate of soda
• 7.5 g baking powder
• 2 g vanilla bean powder
• ¼ tsp sea salt
• 25 g macadamia oil
• 120 g non-fat Greek yoghurt
• 30 g freshly brewed espresso, cooled
• Optional - Icing of your choice

Method

• Preheat oven to 180°C. Line a standard, mini muffin or cupcake tin with cupcake liners. This helps the cupcakes to retain their shape while baking. Set aside.
• In a large mixing bowl, sift together the sweetener, cacao powder, oat flour, rice protein, bicarbonate of soda, baking powder, vanilla and salt.
• In a separate bowl, whisk together the macadamia oil, Greek yoghurt, and espresso. Add the liquid ingredients including egg whites to the dry mix and beat well until the batter is smooth.
• Divide the batter equally between the cupcake liners.
• Bake for 15 to 18 minutes, or until a skewer inserted into the centre comes out fairly clean.
• Do not overbake these cupcakes. They are done when there are still some moist crumbs attached to the skewer when testing.
• Remove from the oven and allow the cupcakes to cool completely on a wire rack.
• Top with icing when cooled. It is best to ice these just before serving.
• Without icing, these cupcakes will keep for several days in an airtight container at room temperature.
• Once iced, they should be stored in the refrigerator.

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