This is a very happy cupcake:
I tried some Deep Chocolate Vitamuffins over the weekend and really liked them. The chocolate flavor was neither fakey or overly sweet. I even took them to a get together at a friend’s house and they got rave reviews. Last night I had an epiphany and realized that not only was there a possibility of making them taste even better, I could even improve their nutrition in the process.
Here’s a warm batch of my Vita-Protein Cupcakes with the necessary ingredients in the background.
Cast of Characters:
1 box Deep Chocolate Vitamuffin Mix
2 scoops whey chocolate protein powder (I usedLean Dessert Chocolate Fudge)
3 egg whites
1/2 tsp. baking powder
Not pictured: 1/4 cup of semi-sweet chocolate chips and 1 1/4 cups of water as called for in Vitamuffin mix recipe. ***NOTE: To reduce the sugar content of this recipe, use sugar-free chocolate chips or skip them altogether. The cakes still taste great!***
Preheat your oven to 400 degrees fahrenheit
Begin by mixing the egg whites and water together in a large bowl. Add the protein powder, muffin mix, chocolate chips, and baking powder. Mix everything until thoroughly combined. Line a 12 cup muffin tin with paper cups and coat them with non-stick spray. Spoon the batter equally into the cups. It will take about 3.5 tablespoons per muffin. Bake for 23-27 minutes or until the tops spring back when lightly poked with a finger. Don’t overcook them or they’ll dry out.
They’ll look like this when they come out:
They’re absolutely wonderful as-is, but if you want frosting (who doesn’t?) here’s an easy recipe for a good frosting that keeps well stored in the fridge.
Combine 1 oz. light cream cheese, 1/2 tsp. vanilla, 1 tsp. cocoa powder, and 1/2 of a small package of sugar-free chocolate pudding powder in a food processor. While processing, slowly add milk until the frosting reaches the consistency you like. I used about 1/4 cup of skim milk in mine. If you want a fluffier frosting, fold in a few spoonfuls of cool-whip free. Personally, I like my frosting thick and creamy. Tonight, I also added a pinch of unsweetened coconut to the top of one.
Generally, I leave the frosting in the fridge in a small plastic container and only frost a cake just before eating it (or packing it for a post-lunch dessert!). That way, I can have different flavors if I’m not in the mood for all chocolate. For instance, you could try butterscotch or cheesecake pudding mix instead of the chocolate. Or, nix the pudding mix all together and replace it with some all-fruit preserves. I bet a strawberry-cream cheese frosting would be great!
The final (and very delicious) verdict: Each cupcake is 122 calories (about 130 with frosting), contains 2 grams of fat, 20 grams of carbohydrates, 6 grams of fiber, 9 grams of sugar, and 7 grams of protein. They also provide 50% of the recommended allowances for vitamins A, C, D, E, B-6, B-12 and 50% of recommended allowances for iron and zinc.
Now you have an excuse to eat a cupcake for breakfast (or any other time for that matter). How awesome is that? It’s certainly the happiest and healthiest cupcake that’s ever been in MY kitchen. Anyway, I hope you get a chance to try them and that you enjoy them as much as I do.
That’s all for now, friends. Mangia bene!