Chocolate Cream Cheese Stuffed Protein Cupcakes

by Brooke Goldstein October 12, 2016

  • 25g oat flour
  • 20g Cellucor chocolate whey
  • 1/4 c cocoa powder
  • 1/4 tsp each baking powder & baking soda
  • 1 egg
  • 2-3T stevia 
  • 4T unsweetened vanilla almond milk
  • 1/2 tsp vanilla extract

*Vanilla Cream Cheese Filling*

  • 30g fat free cream cheese
  • 8g SF/FF vanilla pudding
  • 1T unsweetened vanilla almond milk
  • 2-3 drops vanilla extract
  • Dash of cinnamon
  • Stevia to taste


1) Preheat oven to 350. In one bowl combine all the dry ingredients. In another bowl whisk together the egg, stevia, almond milk & vanilla. Then combine with the dry ingredients.
2) Use half the batter to fill 4 greased muffin tins about 2/3 full. Then in a small dish combine the ingredients for the:
3) Spoon 1/4 of cream cheese mix into the center of each cupcake. Use the rest of the batter to cover the filling and fill the tin. Bake for 15-17 minutes and enjoy!

Makes 4 Servings

Macros for 1- Calories: 90, Fat: 1.96, Carbs: 10.19, Protein: 7.56

Brooke Goldstein
Brooke Goldstein


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