this is my "go to" cupcake recipe. chocolatey peanut butter protein cupcakes topped with a mountain of peanut butter frosting. If you looooove frosting as much as I do then you will love these cupcakes which also have a peanut butter (protein) frosting core. And did I mention the "frosting" is only 2 ingredients!?
1/4 cup quest peanut butter Protein
1/4 cup whole wheat flour
1/3 tsp Baking Soda
1 tsp baking powder
1 tbsp unsweetened Cocoa Powder
2/3 cup unsweetened Almond Milk
1 tsp Vanilla Extract
1 cup plain greek yogurt
1 scoop quest peanut butter protein
Preheat oven to 350 degrees F. Oil 4-5 silicone liners and set aside.
In a medium sized bowl, combine ingredients to make cupcake batter and mix until combined. scoop batter into cupcake liners and bake ~15 minutes or until cooked all the way through.
Set aside to cool while you prepare the frosting.
In a small bowl, combine greek yogurt with protein powder and mix until smooth and creamy. Scoop into a plastic bag with the tip cut off and set aside.
Flatten the tops of the cupcakes a little so they are even then scoop out the center of each cupcake.
Pipe the frosting into the center of each cupcake.
Top off with a drizzle of chocolate sauce (baking cocoa + water) and homemade chocolate pb cups. to make pb cups, i melted chocolate into the bottom of a cupcake liner, topped with @nutsnmore toffee pb, Set in freezer for a few min, then topped with more melted chocolate.
Broke the pb cup into a couple pieces and topped each cupcake with a piece.
Chocolate and Peanut Butter Cream French Toast Bake
Be prepared to have your taste buds blown away with this delicious (protein) french toast bake. chocolate infused french toast layered with a quest peanut butter protein cream and chocolate chips. this delicious french toast will having you coming back for more. and more. and more.
Spray a small oven safe container (I used a glass 8x6x2") and line with half of the cubed bread. Set aside.
In a small bowl beat the eggs and mix in the vanilla extract, baking cocoa, and sweetener of choice. Mix well until baking cocoa is fully incorporated. It may take a few minutes so be patient. Set aside.
In a medium sized bowl mix the cultured coconut milk with the peanut butter protein. Spoon half of the peanut butter and cultured coconut milk mixture over the bread then layer with chocolate chips (if using). Pour half of the chocolate egg mixture on top. Repeat with the bread, peanut butter and cultured coconut milk mixture, chocolate chips, and chocolate egg mixture. Make sure the bread is evenly coated as much as possible then cover with lid and let sit overnight.
In the morning, preheat oven to 350 degrees f. bake covered for 30 minutes, remove cover and bake another 30 minutes. watch closely to make sure it doesn't overbake. let cool, top with desired toppings, and enjoy!
Combine ingredients to make brownie Mugcake then set aside to cool. In a blender Combine ingredients to make Nicecream. Fold in pieces of the brownie Mugcake and mix well. Drizzle chocolate sauce (baking cocoa + water) into a glass then pour Nicecream into glass. Top off with desired toppings and enjoy