Chocolate raspberry protein cupcakes

Just in case you needed a little clean treat to get you through the week. I won't go as far as saying these are healthy, but they are tasty, clean, and contain more protein than your average cupcake. Enjoy.

Cupcakes (makes 12-16):

Pre-heat your oven to 475 F.

Mix dry ingredients in a large bowl.

-1 c brown rice flour

-3/4 c Protein World Chocolate Slender Blend protein (or protein of your choice)

-2/3 c unsweetened cocoa powder

-1 tsp baking powder

-1 tsp baking soda

-1/2 tsp salt

Mix wet ingredients in a separate bowl.

-1/2 c coconut oil (melted but not hot!)

-4 egg whites

-1 c milk (soy, almond, whole, whatever you're into) mixed with 1 Tbsp lemon juice

-1/3 c agave nectar

-2 tsp vanilla extract

 

Combine, and gently fold in 1 cup chopped raspberry pieces.

Bake at 475 F for 5 min, then lower temp to 375 for 15 min. Check cupcakes with a toothpick to make sure they're cooked through to the center.

 

Frosting (the best part):

Combine

2/3 c butter or earth balance

1/2 c agave nectar

1/3 c unsweetened cocoa powder

2 tsp vanilla

2 tbsp brown rice flour

2 tbsp milk

 

Let the muffins cool, frost them up, and top with more raspberries. I hope these little cupcakes help curb those chocolate cravings!