Wednesday 11 June 2014

Double Chocolate Protein Cupcakes with Paleo Frosting

A cupcake heavy week here at the blog, I know.

But cupcakes are the ultimate in adorable fun portable individual sized treats.

Why? Because I am greedy and I don't like sharing and who asks to share a cupcake? Only crazy people.

These cupcakes are moist, fluffy, super chocolatey and hands down the most delicious deceitful cupcakes I have ever made/eaten.

More importantly they are free of refined sugars, gluten, artificial ingredients and have lots of PROTEIN! Because ...that's kind of my jam. Additionally, all the healthy fats in this recipe alongside the protein make these good for you and so satisfying!

Every attempt at a recipe with extra protein is really a surprise end result to me. I do write the recipes myself for almost everything so it can be nerve-wrecking! But this puffed and fluffed in normal cupcake fashion and I am feeling pretty smug. Even though I have chocolate on my every place.

The frosting looks so luxurious, no? Creamy, glossy, chocolatey and beautiful!

Guess what?

NO. Guess again.

Okay, again. Not that!

The frosting...has...something special in it. No sugar, no butter, nothing crazy.

Can you see it? Avocado! I don't know how it happens or who figured it out but BLESS THEIR SWEET HEARTS! Naturally, I added my own twist to the recipe but WOW. The most healthful and deceptive chocolate frosting you will ever eat! I was insanely skeptical about this. It sounded very gross. Thank goodness I had some extra ripe avocados laying around alongside some extra courage!

Just look at that!

Simply beautiful. And on the cupcakes? It takes the cupcakes to another level. Soft, smooth, silky perfection! I have never tasted anything so smooth in my life. You could eat this alone as a mousse or pudding! It's unreal!

Know what else? You can even make this Easy Vegan Caramel Sauce to go on top! Mmm!!!

Simply perfect.

In the end, we get something like this:

Now I know the avocado scared you, but once you read the recipe and see how easy it is, you'll want to give it a try too!

Double Chocolate Protein Cupcakes 

Yields 14- 16 cupcakes 
Allergens: Gluten Free and Vegan Option


  • 1 1/2 cups gluten free flour
  • 1 cup chocolate brown rice protein powder (SunWarrior is my fave!)
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt 
  • 3 eggs, separated or vegan egg replacer/flax eggs
  • 1 cup greek yogurt or non dairy substitute!
  • 1/2 cup coconut oil, melted
  • 1/2 cup honey or  coconut nectar, agave, maple syrup or brown rice syrup 
  • 1/4- 1/2 cup non-dairy milk 
  • 2 teaspoons vanilla extract (or 1 teaspoon mint!)
  • 5 drops liquid stevia *optional
  • 4 squares dark chocolate, melted *optional 
  • 1 shot espresso *optional


  1. Preheat oven to 350 Degrees Fahrenheit
  2. In a large bowl, combine all dry ingredients and whisk together
  3. In a separate bowl, combine and mix all wet ingredients except the eggs
  4. Separate the egg whites from the yolks, adding the yolks to your wet ingredients bowl
  5. Beat the egg whites to stiff peaks and set aside
  6. Add your wet ingredients (except the egg whites) to your dry ingredients and mix together until you have a thick, fluffy batter. Add your non-dairy milk as needed to get a thick batter that is easy to stir
  7. Fold in egg whites
  8. Scoop batter into muffin liners 
  9. Bake for 15-20 minutes or until a toothpick inserted into the center of cupcakes comes out clean!

*Don't have a muffin tin? You can also bake this as a cake! 

Protein {Paleo} Chocolate Frosting 

Yields 1 1/2 cups frosting (enough for 14-16 cupcakes)


  • 2 avocados, pitted
  • 1/2 cup cocoa powder 
  • 1/2 cup honey or vegan sweeter such as coconut or agave nectar
  • 2 tablespoons coconut oil
  • 3-4 squares dark chocolate, melted 
  • Optional: 1 scoop protein powder


  1. Remove the pits of your avocado and scoop the meat out with a spoon
  2. Add in all other ingredients and blend until you have a thick, creamy frosting!

The cupcakes are really simply to make. They are fluffy and beautiful and the taste is on POINT. Not overly sweet and actually filling for a cupcake! The icing is something I cannot describe. You just have to try it and then TRY not to eat it by the spoonful.

Just try!

I was really happy with the result! REALLY happy. I forced my mom to taste test and we were both giddy with excitement! MMM...mmmmm....MMMM!!!!

The icing pipes so well! I love the little swirl action happening on top!!

The sprig of mint (Sorted Food style!) inspired a white chocolate drizzle that I added mint flavour too-- but it's probably easier to flavour the frosting mint if the mint-chocolate flavour combination is what your after! I'll do that next time, for sure.

Always do what you want when it comes to cupcakes! Toppings? Yes! Or no! Fillings? Sure, why not! The potential variations are endless!

Mint + chocolate = heaven to me. But I left some without too! And added other things like sprinkles and chocolate chips for fun!

If you're not drooling now, then more power to ya! But look at the inside of this cupcake:

Do the world and everyone you know a favour and give this recipe a try. Or come on over to my place where you will find me eating these until the end of time. I was so taken aback by how delicious these were I sat in my room eating one rolling my head around in disbelief muttering "HOW. HOW ARE THESE SO GOOD?!"

Also because I made so many, I put them in the fridge to prolong their little lives and the icing turned into this cold, creamy fudge-like concoction...I can't even handle it. The healthy fats and protein in these make it impossible to over-eat...but I do wish I could have 2...or 3. 

These cupcakes are Sirius. Sirius as in Black but also as in these are SERIOUS YOU GUYS! 

Bon Appetit! 



  1. these look amazing and so chocolatey!

    1. thank you Dina!!! They are SO SO SO CHOCOLATEY. No one would know the secret sneaky healthy ingredients!

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