Dark Chocolate Peanut Butter Cakecups

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I call these Cakecups because they’re like protein filled chocolate cups but, instead of being filled with a soft protein filling, they’re filled with muffin and nut butter ;-) The beauty of this recipe is that you can try it with any and every protein cake or muffin you make so that if you don’t have all of the ingredients for these muffins, you can just make other ones and end up with the same muffin cakecup delight (e.g. you can try it with any of my protein muffins here). Just place a dollop of nut butter on top of your muffin and throw some melted chocolate on it. You don’t even need that much chocolate – a square of dark Lindt will easily cover three muffins. What you get if you do this is a thin layer of chocolate BOOOM to bite through on your way to the UMPHHHH of the nut butter and the OH LA LA! of the muffin. And the recipe? It’s easy as 1-2-3 (4):

Ingredients:

For the cakecups:
1 cup mocha whey protein
1 cup egg whites
1 cup cottage cheese (you can sub this with a thick greek yogurt or quark?)
1/2 cup oatflour (or ground oats)
1/4 cup pumpkpin puree (could sub this with cooked sweet potato)
2 tablespoons 100% cocoa powder
3/4 cup coconut milk (this one)
1/4 cup chocolate brown rice protein powder
1 teaspoon baking powder

For the toppings:
Nut butter
1 bar 90% chocolate

Directions:

1. Blend cakecup ingredients together and bake inside 22 paper muffin cases for about 20 minutes at 180 C (356 F).

2. Once they come out, let them cool and, when ready, spoon half a tablespoon of nut butter on top.

3. Then, in a glass pot sitting on top a pot of boiling water, melt some dark chocolate. I melted a full bar of 90% to cover 22 muffins but I imagine you may make a smaller batch so just eyeball it, calculating 2~3 muffins per square (depending on their size).

4. Put them in the freezer for 10 minutes until the chocolate sets.

Macros per Serving (out of 22):

109kcals
9.1g protein
4.6g carbos (1.5g sugars/1g fiber)
6.1g fat (2.5g sat)
1g fiber

Notes:

You can eat them whole or cut them up and enjoy them in smaller bites. Taken together, they actually turned out a bit more like protein bars than they did cake. This is because of the ’1 cup of whey protein’ they had in them. If you want to make them cakier and/or think outside the whey, you could use casein instead of whey and/or sub some or all of the whey with hemp protein and/or more brown rice protein pow. Whatever you do though, have fun with the recipe, tweak it so it contains what you like best, and make these babies yours ;-)

  • http://www.blogger.com/profile/14272961012647161982 Shannon

    Yum yum yum! :)
    I must try these soooon!

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Anna Sward is the creator of Protein Pow and one of the world’s leading experts on protein powder-based cooking. Her recipes have been featured in several leading magazines and she is a columnist and feature writer at bodybuilding.com, Muscle & Fitness magazine, and fitocracy.com. Anna regularly hosts cooking workshops with professional athletes and members of the general public. She is the author of The Ultimate Protein Powder Cookbook and creator of the Protein Pow App.

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