Chocolate Protein Cupcakes with Chocolate Malt Yogurt Frosting

CALORIES

GRAMS PROTEIN

GRAMS CARBS

GRAMS FAT

Servings 6

Ingredients
For the cupcake batter:
1/3 cup Trader Joe’s Cage-Free Egg Whites
1 tbsp Light Coconut Milk
1/4 cup Fat-Free Cottage Cheese
1/2 cup Optimum Nutrition Gold Standard Whey Peanut Butter Chocolate
1 tsp Vanilla Extract
1 tsp Organic Raw Honey
3 tbsp oats ground (about 1 tbsp before being ground..Use TJ’s Rolled Oats)
Frosting:
1/4 cup Nonfat Greek Yogurt
1 scoop Opti Whey Chocolate Malt
1 tsp Organic Raw Honey

Directions:

Preheat oven to 325 and place 6 cupcake liners in the tin.

Combine all batter ingredients together and mix well.

Divide batter evenly and bake for 10-15 minutes. (Took about 12 but could have probably taken out at 10…)

While the batter is baking, combine yogurt, protein and honey. Mix well and refrigerate.

Remove cupcakes from oven when toothpick inserted comes out clean…(Be careful not to overcook or they get a little dry). Let them cool then top with yogurt frosting and enjoy!