Chocolate Raspberry Protein Cupcakes

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.


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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Place protein powder, sweetener, chocolate chips, 1 cup water, raspberries, and egg whites into a blender. Blend until pureed.
  4. In a large mixing bowl, combine cake mix, baking powder, and salt. Add pureed protein mixture to the bowl and stir until completely blended.
  5. Line a 12-cup muffin pan with liners or nonstick spray. Evenly distribute cake mixture among the cups.
  6. Bake in the oven for 15 to 20 minutes.
  7. 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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