86-Calorie High-Protein Oreo Chocolate Cupcakes

Steps

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line three wells of a muffin or cupcake tray with cupcake molds.

2. 2

   Place the egg whites in a mixing bowl and whisk until evenly combined.

3. 3

   In a separate mixing bowl, combine the flour, chocolate protein powder, granulated sweetener, baking powder, and cocoa powder. Stir thoroughly so the cocoa and leavening are evenly distributed.

4. 4

   Add the dry mixture to the egg whites. Whisk thoroughly until a smooth, evenly blended batter forms, taking care to break up any protein-powder or cocoa lumps.

5. 5

   Divide the batter evenly among three cupcake molds in the muffin tray.

6. 6

   Bake at 350°F (180 °C) (175°C (350 °F)) for 10 minutes. The cupcakes may look slightly underdone when removed; this is intentional because they continue cooking internally as they cool.

   Start 10-minute timer
7. 7

   Remove the cupcakes from the oven and let them rest for at least 20 minutes before frosting.

   Start 20-minute timer
8. 8

   While the cupcakes cool, place the vanilla-frosting Greek yogurt, cream cheese, and powdered sweetener in a clean bowl. Mix thoroughly until smooth. Refrigerate the frosting for at least 30 minutes if a thicker, denser consistency is desired.

   Start 30-minute timer
9. 9

   In another bowl, combine the chocolate-frosting Greek yogurt, cream cheese, powdered sweetener, and cocoa powder. Mix thoroughly until smooth, then refrigerate for at least 30 minutes for a firmer frosting.

   Start 30-minute timer
10. 10

    Top each cooled cupcake first with the vanilla frosting and then with the chocolate frosting.

11. 11

    Sprinkle the crushed Oreo over the frosted cupcakes. Add a whole Oreo to each cupcake for decoration if desired, then serve.