Fudge Cupcakes with Cream Cheese Filling & Frosting

Name: Fudge Cupcakes with Cream Cheese Filling & Frosting
Yield: 155 cal
Ingredients: 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; 1 scoop Devotion Angel Food Cake Flavor Protein Powder; 1 tsp confectioners sugar substitute; 2 TBSP Cream Cheese, softened; ¼ C water or milk

Devotion Kitchen Updated Jul 9, 2025

Fudge Cupcakes with creamy protein cream cheese filling & frosting. Low-calorie, high-protein treat perfect for indulgence without guilt!

155 Calories

https://devotionnutrition.com/blogs/recipes/fudge-cupcakes-with-cream-cheese-filling-frosting

Fudge Cupcakes with Cream Cheese Filling & Frosting

April 3, 2020

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

Ingredients

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

Nutrition Facts

155

Cal

4.9

Fat

1.6

Sat Fat

7.4

Carbs

4.3

Fiber

20.4

Pro

1.4

Sugar

Preparation

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.

Cupcake Batter:
1 scoop Devotion Brownie Batter Flavor Protein Powder

Already in your kitchen
2 tbsp

Or other flour of your choice
2 tbsp

Or other flour of your choice
2 tbsp cocoa powder

Dutch-processed, if available, for richest flavor
1 tbsp granular sweetener, if desired

Already in your kitchen
1¼ tsp baking powder

Already in your kitchen
1 egg

Already in your kitchen
5 fl oz liquid egg whites

Whites from approx 5-6 eggs
3 fl oz unsweetened almond milk

Already in your kitchen
Filling:
2 TBSP Cream Cheese, softened
1 tsp confectioners sugar substitute
Frosting:
1 scoop Angel Food Cake Flavor Protein Powder, 2lb

Exact flavor used in this recipe
1 tsp confectioners sugar substitute

Already in your kitchen
2 tbsp Cream Cheese, softened

Already in your kitchen
¼ cup water or milk

Already in your kitchen

Cal: 155
Fat: 4.9
Sat Fat: 1.6
Carbs: 7.4
Fiber: 4.3
Pro: 20.4
Sugar: 1.4

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.