Recipe - Double Chocolate Raspberry Protein Cupcakes

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Melted chocolate chips and fresh raspberries in a protein cupcake, with fresh whipped cream sugar-free topping!

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How to make it: 

  1. Preheat oven to 325F (163C).
  2. Break or crush the raspberries into pieces, and set aside.
  3. Prepare the cake batter as directed on the package.
  4. Add raspberries, and stir to combine.
  5. Spoon batter into four silicone baking cups.
  6. Bake for 18-22 minutes, or just until a toothpick comes out clean.
  7. While the cupcakes are cooling, prepare the frosting either as whipped cream topping (below) or as directed on package (with milk and shortening).
  8. For whipped cream topping, stir together heavy cream and frosting mix until mix is dissolved. Let it sit up to 5 minutes to be sure it is fully dissolved.
  9. Beat the cream just until stiff peaks are formed (this happens quickly with an electric or stand mixer).
  10. Set up piping bag or ziplock with the piping tip, and fill with frosting. Use the straight edge of a bowl scraper to push the frosting down the bag. 
  11. Give each cupcake a swirl of frosting.
  12. Top each with a fresh raspberry, and enjoy!

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