86-Calorie High-Protein Oreo Chocolate Cupcakes

Ingredients

• 62 ml Egg whites
• 10 g All-purpose flour
• 1 scoop Chocolate protein powder (Scoop size and nutrition depend on the protein powder used; estimated at approximately 30 g.)
• 16 g Granulated sweetener (The creator used Swerve.)
• 3 g Baking powder
• 5 g Unsweetened cocoa powder
• 14 g Nonfat Greek yogurt (For the vanilla frosting.)
• 4 g Nonfat cream cheese (For the vanilla frosting. Full-fat cream cheese may also be used, though it will increase calories and fat.)
• 4 g Powdered sweetener (For the vanilla frosting.)
• 56 g Nonfat Greek yogurt (For the chocolate frosting.)
• 18 g Nonfat cream cheese (For the chocolate frosting. Full-fat cream cheese may also be used, though it will increase calories and fat.)
• 16 g Powdered sweetener (For the chocolate frosting. The creator used Swerve.)
• 5 g Unsweetened cocoa powder (For the chocolate frosting.)
• 1 Oreo cookie (Crushed, for topping.)
• 1 Oreo cookie (Optional, for decorating.)

Steps

1. 1

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

7. 7

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

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.

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.

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.

Notes

The creator reports macros of 86 calories, 4 g carbohydrates, 0 g fat, and 18 g protein per cupcake, based on a yield of three cupcakes. Fat-free dairy products provide the lowest-calorie, highest-protein result, but full-fat versions can be substituted with higher calories and fat. Refrigerate frosted cupcakes and consume within 2–3 days for best texture.

Nutrition per serving

• dessert
• cupcakes
• high-protein
• low-calorie
• chocolate
• baked
• fitness-friendly
• portion-controlled