High Protein CHOCOHOLIC

Name: High Protein CHOCOHOLIC
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 cup Garbanzo Bean Flour; 1 Heaping Scoop of PROTEIN POWDER (I used Syntha-6 Vanilla Ice Cream); 1/4 cup Unsweetened Cocoa Powder (or more depends on you); 1/2 tsp Baking Powder; 1/4 tsp Fine Sea Salt; 4 Eggs; 1/2 cup Agave Nectar; 1/3 cup Coconut Premium Oil (liquid); 2 tbsp Coconut Milk; 2 tsp Vanilla Extract; 1 cup Chocolate PB2; 1/4 cup Butter (softened/mushy... not melted); 1 cup Confectioners Sugar (need to replace with healthier substitute next time); 1/4 cup Coconut Milk; 1 tsp Vanilla Extract; 1 Dark Chocolate Covered Hemp Seeds for topping; 1 Vegan Airpuffed Mini Marshmallows (or regular)

DORIE WEXLER @cook_2784703

Colorado Springs, Colorado

Crazy for cupcakes... I decided to rock these cupcakes in my kitchen. But here's the skinny... these classic creamy beauties are high in protein and high in fiber from the cake to the frosting and to top it off dark chocolate hemp beads.

DORIE WEXLER @cook_2784703

Colorado Springs, Colorado

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Ingredients

8 servings

CUPCAKES
1/2 cupGarbanzo Bean Flour
1Heaping Scoop of PROTEIN POWDER (I used Syntha-6 Vanilla Ice Cream)
1/4 cupUnsweetened Cocoa Powder (or more depends on you)
1/2 tspBaking Powder
1/4 tspFine Sea Salt
4Eggs
1/2 cupAgave Nectar
1/3 cupCoconut Premium Oil (liquid)
2 tbspCoconut Milk
2 tspVanilla Extract
FROSTING
1 cupChocolate PB2
1/4 cupButter (softened/mushy... not melted)
1 cupConfectioners Sugar (need to replace with healthier substitute next time)
1/4 cupCoconut Milk
1 tspVanilla Extract
1Dark Chocolate Covered Hemp Seeds for topping
1Vegan Airpuffed Mini Marshmallows (or regular)

Saved

Steps

1

Preheat oven to 350
2

Line cupcake tin with cupcake liners and spray those liners (8 cupcakes)
3

Whisk together flour, protein powder, baking powder, salt.
4

Whisk into the dry mixture the eggs, agave nectar, oil, milk, vanilla extract ; keep whiskin' that thang up... Get it smooth and all blended well.
5

Spoon the batter into liners (8 cupcakes)
6

Bake for 25/30 min. (stick toothpick in to make sure).... Just before cupcakes are done, if you want, stick 3 dark chocolate morsels in each cupcake.
7

THEN... mix Chocolate PB2 and Butter in mixer (I used my shake blender)...add sugar, milk, vanilla... Keep mixing...
8

When cupcakes are cool... frost each one... Then set Dark Chocolate Hemp Seeds on frosting... Then one mini Marshmallow on each cupcake.
9

Store in refrigerator for about 5 days.

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DORIE WEXLER @cook_2784703

on January 13, 2015 06:00

Colorado Springs, Colorado

---I season to taste... Less measuring stuff to clean---I like to use what I have... Don't have time to shop for stuff I will probably never use again---I like consistency... So if a recipe has me measuring this and that every which way I will not cook it---I am one busy chica who needs to be able to multi-task every aspect of my life---I have lost 70lbs---Working on my muscles...ZUMBA® JAMMERZJ COACHZUMBA® INSTRUCTOR----Consultant specializing in Women Owned BusinessEntrepreneur

Keywords

Coconut Egg Butter Protein Powder Dark Chocolate Cocoa Bean Marshmallow Garbanzo Bean

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High Protein CHOCOHOLIC

High Protein CHOCOHOLIC

Ingredients

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