What if we told you that you could combine chocolate and fresh raspberries into a delicious AND protein filled cupcake? You know, so you don’t have to feel so guilty about asking for seconds?
Better Yet… We’ll just show you.

Ingredients for Cupcakes
  • 2 cups moist-style chocolate cake mix
  • 2 scoops chocolate protein powder
  • 1½ cups raspberries
  • 3 egg whites
  • 1 Tbsp mini semi-sweet chocolate chips
  • 2 tsp Stevia (or your favorite sweetener)
  • ¼ tsp baking powder
  • ⅛ tsp salt
For Topping
  • 1 Jell-O® Double Chocolate, Sugar-Free/Reduced Calorie Pudding Snack
    2 Tbsp chocolate frosting
    12 additional raspberries
Instructions
  • Preheat oven to 350 degrees.
  • To make frosting, place pudding in a small dish. Add chocolate frosting and stir until mixed thoroughly. Refrigerate until cupcakes are ready to be frosted.
  • Place protein powder, sweetener, chocolate chips, 1 cup water, raspberries, and egg whites into a blender. Blend until pureed.
  • In a large mixing bowl, combine cake mix, baking powder, and salt. Add pureed protein mixture to the bowl and stir until completely blended.
  • Line a 12-cup muffin pan with liners or nonstick spray. Evenly distribute cake mixture among the cups.
  • Bake in the oven for 15 to 20 minutes.
  • Allow cupcakes to cool completely, and then evenly distribute frosting among the tops of cupcakes. Top each cupcake with 1 of the remaining 12 raspberries. Refrigerate until ready to serve.

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