Do you remember the first time you ever piped frosting onto cupcakes??

Maybe not, but I certainly do! That’s because the first time I ever piped frosting was today! (Can I even call myself a true baker??)

I have been baking for as long as I remember, but aesthetics were never a concern of mine. As much as I love to bake new creations, I guess I have never had the patience to delicately frost a cake or cupcakes. If we’re being completely honest, I barely have enough patience to actually let anything I make cool from the oven!

Wanting to expand my expertise, I bought a cheap piping bag set from Michael’s for less than $10. After watching 30 seconds of a youtube video explaining how to pipe frosting (can you tell I’m impatient yet?) I decided to dive in. Surprisingly, this was easier than I expected! I probably won’t win any cake decorating awards, but for me this was a huge milestone.  The frosting I used is made from greek yogurt and sugar free pudding mix (a tip I learned from Amy’s Healthy Baking). 

And these cupcakes?? We should probably talk about these cupcakes because they are TO DIE FOR!! If you’ve never had a cupcake stuffed with a cookie dough center, you clearly haven’t lived life to its full potential. 

The cookie dough itself is packed with protein, fiber, and no added sugar. Combined with a healthy chocolate cupcake and you now have the best of both worlds!

To make the cupcakes, first you will start with the cookie dough filling. Mix all ingredients together and form into 1 inch balls, making approximately 18. The butter extract is optional, but adds that authentic cookie dough flavor without the actual butter. Place balls onto parchment lined baking sheet and set in freezer.

 

 

After forming the balls, mix together cupcake ingredients, combining dry and wet ingredients separately before mixing together. Line two muffin tins with 18 cupcake liners and fill each liner halfway full. Place in oven and set timer for 16 minutes.

After 8 minutes, remove pans from oven. Place cookie dough ball into each cupcake and gently press down. The cookie dough may stick out slightly and thats okay! You’ll be frosting these babies anyway.

Return pans to oven and baking for the remaining 8 minutes, until cooked through. Remove from oven and let cool completely before frosting.

Mix together frosting ingredients and place inside piping or ziploc bag. Frost cupcakes as desired.

Store cupcakes in airtight container in fridge for up to 5 days (even though they won’t last that long).

 

Protein Cookie Dough Cupcakes
Serves 18
Protein packed cookie dough cupcakes to cure your sweet tooth without the guilt!
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Prep Time
20 min
Cook Time
16 min
Total Time
36 min
Prep Time
20 min
Cook Time
16 min
Total Time
36 min
Cookie Dough Ingredients
  1. 1 3/4 cup oats ground into flour
  2. 2 scoops Syntrax vanilla matrix protein
  3. 4 tbsp PBfit
  4. 1/2 cup unsweetened almond milk
  5. 4 tbsp peanut butter
  6. 2 tbsp flaxseed
  7. 1 tsp stevia or swerve sweetener
  8. 1/2 tsp salt
  9. 1 tsp vanilla extract
  10. 1/2 tsp butter extract (optional)
  11. 1/4 cup dark or semisweet chocolate chips
Cupcake Ingredients
  1. 170g whole wheat pastry flour
  2. 1 scoop syntrax chocolate matrix protein
  3. 1 1/2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. 1/2 cup swerve granulated sweetener
  7. 1/2 cup unsweetened cocoa powder
  8. 4 tbsp coconut oil, melted
  9. 2 eggs
  10. 1/4 cup nonfat vanilla greek yogurt
  11. 1/2 cup unsweetened almond milk
  12. 1 tsp vanilla
Frosting Ingredients
  1. 2 cups nonfat vanilla greek yogurt
  2. 2 tbsp PBfit
  3. 2 tbsp unsweetened cocoa powder
  4. 1/2 package chocolate sugar free pudding mix
  5. 1 tsp stevia or swerve sweetener
  6. 1 tsp vanilla
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine all cookie dough ingredients together in small bowl. Gently stir in chocolate chips then form into 1 inch balls (should make about 18 balls). Place on parchment lined baking sheet and set in freezer.
  3. For the cupcakes, combine all dry ingredients in medium sized bowl. In a separate bowl, combine all wet ingredients. Gently stir in dry ingredients until thoroughly combined.
  4. Line two muffin tins with 18 paper or silicone liners. Fill each liner half way full with batter. Place in oven and set timer for 16 minutes.
  5. After 8 minutes, remove pans from oven. Place cookie dough ball into each cupcake and gently press down. Return pans to oven and baking for the remaining 8 minutes, until cooked through.
  6. Remove from oven and let cool completely before frosting.
  7. Mix together frosting ingredients and place inside piping or ziploc bag. Frost cupcakes as desired.
  8. Store cupcakes in airtight container in fridge for up to 5 days.
Makes 18 cupcakes. Macros per cupcake
  1. 192 calories
  2. 8.5g fat
  3. 19.9g carbs
  4. 11g protein
  5. All syntrax protein 40% off with code "syntraxcarissa"
Be Fit Creations http://befitcreations.com/

 


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