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Chocolate and Vanilla Protein Cupcakes

These cupcakes here? The ‘frosting’? That’s casein – vanilla. Yup. What else? Milk. What else? that’s it -> Boom!!!!


2 eggs
1 egg white
1/2 cup chocolate hemp protein powder
1 tablespoon cocoa nibs
1/2 cups coconut milk
1/8 cup hulled hemp seeds
1 tablespoon cocoa
1/2 pot total 0% yogurt
1/2 cup milk
1 tablespoon coconut flour
Baking powder
Baking soda
ON vanilla casein


1. Blend the mixture and bake in the oven at 160 celsius for 35-40 minutes.

2. Let them cool and make the frosting by mixing a heaping scoop of vanilla casein, and a bit of milk, enough to make it creamy.

3. Stick the mixture in a sandwich plastic bag, cut off a corner, and squeeze it round and round on top of the ‘muffins’ (chef-style, oh yeah!).

Macros per Serving (out of 7):

For the ‘muffins’
4.5g carbs (3.6g fiber)
9.5g protein
6g fat

For the frosting
0.4g carbs
3.4g protein

Now tell me THIS is not an awesome idea for cupcake frosting!?!?!? Oh!!! You can basically use any protein muffin and do this 😀 These ones ended up super crunchy and chocolatey thanks to the cocoa nibs but feel free to do whatever and frost them up with a casein hat, OY!! :-))))))))) woop woop! :-))))