After a wonderful break in Portugal for 3 weeks, we’ve been back into our busy routine – grocery shopping, working, eating dinners in front of the couch, spending weekends pulling weeds from our garden. I have to admit that it always take me some time to “settle” back in as I mourn for European sunshine and beaches. I’ve find ways to cope including having my share of my guilty pleasure – chocolate.

While focusing on all things comforting, sweet and chocolatey, nothing beats a Frosted Chocolate Cupcake. However they are all usually sickly sweet, too rich and and full of butter and sugar. I’ve never had the motivation to make one simply because it was so hard to replicate one especially with a frosting that stays stiff. Through multiple rounds of experiment, we finally landed on a recipe that is gluten free, vegan and also high in protein.

The key to these delicious nutritious cupcakes is chocolate protein powder. While it sounds so basic, I’ve never really bought protein powder simply because  (1) expensive; (2) contains not-so-good for you ingredients (like erythritol) and additives; (3) not gluten or dairy free (4) tastes bad. It wasn’t until I was introduced to EarthChimp – an Irish company that has a product that I’m actually willing to purchase and try. Earthchimp protein powders are naturally sweetened with fruit AND has probiotics as well. They are allergy-friendly and ingredients are pretty clean, so I was super excited when it actually tasted good!

The protein powder adds sweetness, chocolatey-ness but also results in a stiff frosting. I’m so excited that I have finally developed  an icing recipe I can actually enjoy and eat, made with pantry ingredients AND filled with nutrients! As you know, I’m all about sneaking in as much nutrients and making more balanced decadent desserts to enjoy!

I promise you these won’t last long in your house. Give this a try and let us know! I know for a fact I’ll be making this often!

EARTHCHIMP PROTEIN VEGAN Chocolate Cupcakes + Frosting

 

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Tips: Hot water is used to help "bloom" the cocoa powder and allow it dissolve resulting in a stronger chocolate flavor. Please do not substitute another milk since almond milk and oat milk will not work as well for buttermilk.

Author: Unconventional Cooks

Serves: 12

Ingredients

• Cupcakes:
• Dry
• 1 cup gf oat flour
• ⅓ cup chocolate protein powder (ours is naturally sweetened, see our brand)
• ⅔ cup cocoa powder (not dutch processed cocoa)
• 1 tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• Wet
• ¼ cup coconut sugar
• ¼ cup maple syrup
• ½ cup hot water
• ½ cup soy milk (do not substitute other non-dairyt milk)
• 1 tbsp apple cider vinegar
• 3 tbsp applesauce
• 1 tsp vanilla
• 4 tbsp dark chocolate chips (mini)
• Icing:
• 3 tbsp cocoa powder
• 4 tbsp protein powder
• 6 tbsp df milk (add more if too thick, depends on nut butter consistency)
• 3 tbsp coconut sugar
• 6 tbsp nut butter

Instructions

1. Oat Flour: The RIGHT way to measure oat flour is to spoon the flour into your measuring cup. Do not pack it down. Then use a knife to scrape off the excess. Otherwise you may add too much causing batter to be too dry.
2. Cupcakes: Preheat oven to 350F.
3. In a bowl, mix soy milk and vinegar together. Set aside and let it sit for 5 mins until you see it thicken. This will be your "buttermilk."
4. Line a muffin tin with cupcake liners.
5. Sift dry together into a large bowl.
6. Add in the wet ingredients and mix until just combined.
7. You can taste the batter (since its vegan) to ensure if its sweet enough, since protein powder sweetness can vary.
8. Split into 12 cupcake tins (slightly less than ¼ cup of batter for each tin)
9. Bake for 14-15 mins. Let it cool completely before frosting .
10. Frosting: Mix all ingredients together.
11. Pour frosting into a piping bag and frost!

3.5.3251

LOVE,

Zoe, Mia & Raena