Double Chocolate Cupcakes

Ingredients:

For the cupcakes
1 cup warm nonfat milk (you can microwave for 1 minute)
4 tsp instant coffee granules (or 2 single packets)
1 cup unsweetened cocoa powder
1 scoop chocolate protein powder (if you want to omit this then add ¼ cup more cocoa powder)
1 cup  whole wheat pastry flour
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tbsp coconut oil, melted
2 large egg whites, room temperature
2 tsp vanilla extract
⅓ cup sweetener of choice (I used Swerve)
½ cup plain nonfat Greek yogurt

For the frosting
2 cups plain nonfat Greek yogurt
¼ cup unsweetened cocoa powder
2 servings  sugar-free, fat-free instant chocolate pudding mix
1 TBS Swerve Sweetener
sprinkles

Method:

  1. Preheat oven to 350°F.
  2. Line 12 muffin cups with paper liners, and coat the liners with cooking spray.
  3. In a large bowl, stir together the warm milk and instant coffee until the instant coffee dissolves.
  4. Adding to the warm milk and coffee, whisk in the cocoa powder, flour, baking powder, baking soda, and salt.
  5. In a separate bowl, whisk together the butter, egg whites, vanilla extract, sweetener and Greek yogurt.
  6. Add all of the ingredients together in one bowl.
  7. Pour batter into each muffin liner.
  8. Top with sprinkles.

 

 

 

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