Fudge Cupcakes with Cream Cheese Filling & Frosting

Cupcake Batter:

• 1 scoop  Devotion Brownie Batter Flavor Protein Powder
• 2 TBSP (14g) coconut flour (or other flour of your choice)
• 2 TBSP (14g) almond flour (or other flour of your choice)
• 2 TBSP cocoa powder (dutch-processed, if available, for richest flavor)
• 1 TBSP granular sweetener, if desired
• 1¼ tsp baking powder
• 1 egg
• 5 fl oz liquid egg whites (whites from approx 5-6 eggs)
• 3 fl oz unsweetened almond milk

Filling:

• 2 TBSP Cream Cheese, softened
• 1 tsp confectioners sugar substitute

Frosting:

• 1 scoop Devotion Angel Food Cake Flavor Protein Powder
• 1 tsp confectioners sugar substitute
• 2 TBSP Cream Cheese, softened
• ¼ C water or milk

 

Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside.

Mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.

Pour batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 minutes, being careful not to over bake.

Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.

 

Macros per serving (serves 4) Cal: 155 // Fat: 4.9 // Sat Fat: 1.6 // Carbs: 7.4 //  Fiber: 4.3 // Pro: 20.4 // Sugar: 1.4