Mini Chocolate Cupcake Recipe
These mini chocolate protein cupcakes taste like the real thing — fudgy, deeply chocolatey, and rich — because they're made with actual melted chocolate. 6 grams of protein per 3-mini serving 🍫, all from cottage cheese, eggs, and peanut butter powder. Not a scoop of protein powder in sight.
Servings: 8
Calories: 153kcal
Ingredients
The Melted Base:
- ⅔ cup 107g semi-sweet or dark chocolate chips
- 1½ tablespoon 20g butter or coconut oil
The Blender Mix (Wet):
- ¾ cup 190g cottage cheese, blended smooth
- 1 large egg + 1 egg yolk room temperature
- 2½ tablespoon 29g maple syrup or honey
- 1 teaspoon vanilla extract
The Dry Mix:
- ⅓ cup 41g peanut butter powder
- 2½ tablespoon 13g unsweetened cocoa powder
- ⅓ teaspoon baking soda
- Pinch of salt
Instructions
- Preheat oven to 350°F. Line a mini muffin tin with silicone or foil liners or spray paper liners with cooking spray.This makes 24 cupcakes, with 3 in a serving.
- In a microwave-safe bowl, melt ⅔ cup 107g semi-sweet or dark chocolate chips and 1½ tablespoon 20g butter or coconut oil together in 30-second intervals, stirring between each, until completely smooth. Set aside to cool for 3–5 minutes.
- Add ¾ cup 190g cottage cheese, blended smooth, 1 large egg + 1 egg yolk, 2½ tablespoon 29g maple syrup or honey, and 1 teaspoon vanilla extract to a blender or food processor. Blend until completely smooth with no visible curds.
- Pour the cooled melted chocolate into the blender, preferably with the blender running to avoid the chocolate seizing on you. Blend until smooth and uniform in color.
- In a medium bowl, mix together the ⅓ cup 41g peanut butter powder, 2½ tablespoon 13g unsweetened cocoa powder, ⅓ teaspoon baking soda, and a Pinch of salt. Pour in the wet ingredients and fold together until just combined.
- Scoop batter into prepared mini muffin cups, filling each about ¾ full. Bake for 10–13 minutes, until tops look set and a toothpick comes out with just a few moist crumbs. Do not overbake!
- Let cool in the pan for 10 minutes before removing. Serve at room temperature or refrigerate for a fudgier, truffle-like texture.Frost as desired. I like to whip up store bought frosting with a pinch of salt, vanilla or espresso powder, and a few scoops of Greek yogurt for a little tang.
Video
Notes
Peanut butter powder cannot be replaced with regular peanut butter (it's a dry structural ingredient)
Silicone mini muffin tins may require 2–3 extra minutes vs. metal
For standard-size cupcakes, fill a 12-cup tin ¾ full and bake 18–22 minutes — makes ~12
These taste noticeably better refrigerated overnight — plan ahead if you can
Storage: Airtight container in the fridge up to 5 days, or freeze up to 3 months. Store cupcakes frosted to keep them moist.
See post for allergy friendly swaps.
Nutrition does not include frosting.
Nutrition
Serving: 3cupcakes | Calories: 153kcal | Carbohydrates: 14g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 123mg | Potassium: 82mg | Fiber: 2g | Sugar: 9g | Vitamin A: 157IU | Calcium: 32mg | Iron: 1mg