wow. Its been about a month since I last posted on this blog *cringes*… I am pretty upset I let that happen but sometimes life gets in the way. I started classes again, moved into an apartment, had surgery, and the list goes on… but no matter! I’m back now with lots of recipes backed up just itching to be shared!!
Getting back into the swing of things just in time for all hallows eve with a round of festive baking! First in the line up: Healthy chocolate cupcakes with a peanut butter protein cheesecake filling and a peanut butter pumpkin frosting! (whew say that 5x fast lol) This is one of my all time fav recipes because its sounds outlandishly impossible but oh my, it is very, very, possible. (and dangerously tasty) Hope this recipe is coming to you in time for any Halloween parties! And keep your eyes peeled for two more seasonal recipes I will be bringing your way before the week is out, its my gift to you for graciously enduring my absence. XD
Peanut butter cheesecake stuffed chocolate cupcakes with a pb pumpkin frosting
Cheesecake filling:
4oz fat free cream cheese
2tbs (3oz) fat free Greek yogurt
17g (1/2scoop) peanut butter whey (I used metabolic nutrition)*
1/2 a whole egg
1.5tbs (23g) egg whites
2tbs (30g) pumpkin
Pumpkin spice extract
1tbs granulated stevia
Combine all ingredients in a food processor or blender and set aside.
Cupcakes:
160g cauliflower (around 1/4 a large head or roughly larger than 1c)
3tbs (46g) eggwhites
1tbs (25g) applesauce
1tsp vanilla ext
1/2tsp chocolate ext
1tsp instant coffee
2tbs (10g) coco pwd
1/2 scoop (20g) chocolate protein pwd (I used nfsports)*
3tbs granulated stevia
Half 1/3C (20g) oat flour
2tbs (15g) spelt flour*
1/2tsp baking soda
1tsp baking pwd
2tbs (12g) pb2 (powdered peanut butter)
Dash almond milk
Method:
Place the cauliflower in a bowl with a lil bit if water and microwave till soft. Place in a food processor and add the eggs, apple sauce, extracts, coffee and coco pwd. Purée till it’s as smooth as you can get! Add in the rest of the ingredients and continue to pulse till smooth. Add just a splash of almond milk to help blend at the very end.
Line a cupcake tin with 6 liners; fill each one 1/3 of the way with batter. Then proceed to dollop 2tsp of cheesecake in the center of each cupcake. Proceed to pour remaining batter over each cupcake till the cheesecake is covered. Bake at 350deg F for 15-20min or until toothpick inserted comes out clean.
Let cool one minute in pan then remove and allow to cool completely outside of pan on a lil rack.
Frosting:
1/2tbs (6g) pb2* (powdered peanut butter)
2tbs (14g) cinnamon roll pb lean*
1/2scoop (14g) peanut butter slap*
1/4C (60g) pumpkin puree
Stevia to taste (I used English toffee)
Archer farms pumpkin spice syrup to taste
Water to reach desired consistency
Mix!
Frost your cooled cupcakes with said frosting and get fancy with more Greek yogurt or cream cheese to decorate if ya want
*Note: you will have leftover cheesecake but that’s a win in my book. I took the rest; poured it in a loaf pan and baked for 30min
Also note* this could be a stand alone chocolate cupcake if you didn’t want to hassle with a filling; but you really should
Recipe Substitutions!
Proteins: as you may have noticed I used a few different powders in this recipe but no worries! All you need is a chocolate and peanut butter powder to create these cupcakes. I used Nutritforce chocolate whey, slap nutrition peanut butter whey and metabolic nutrition peanut butter whey (since apparently I’m indecisive lol). Since these are both whey’s and not casein blends I suggest substituting with a similar product and keeping the grams consistent.
Pb lean or PB2: substitute gram for gram with powdered peanut butter of choice
Spelt flour: substitute with whole wheat flour or more oat flour
If you have any other substitution inquiries please fire away and I will answer as best as I can 🙂
Strong & Steady 