Prot: 27g, Carbs: 22g, Fat: 12g, Cal: 293

german-chocolate-protein-cupcakes-vs-gluten-free

Chocolate whey protein cake topped with a chocolate (whey) ganache, coconut caramel pecan protein frosting, and a delicious Crispy ClusterGerman Chocolate Protein Cupcakes! Thanks to the Vitamin Shoppe for sending over the ingredients for this deliciousness!

german-chocolate-ingredients

I used all-natural NutriWhey Belgian Chocolate whey protein in these cupcakes. The protein powder has chocolate curls, which are like chocolate chips already in the batter! The “ganache” layer here is just whey with water, and some extra cacao powder for a little more chocolate umph. And these Crispy Clusters, holy yum! A delicious chocolate crunch for some added flavor and texture.

german-chocolate-protein-cupcakes-gluten-free

Head over to VitaminShoppe.com to pick up your ingredients for these delicious German Chocolate Protein Cupcakes!

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German Chocolate Protein Cupcakes
 
Author: 
Nutrition Information
  • Serving size: 1 cupcake
  • Calories: 293
  • Fat: 12g
  • Carbohydrates: 22g
  • Sugar: 14g
  • Fiber: 3g
  • Protein: 27g
Prep time: 
Cook time: 
Total time: 
Makes 6 cupcakes.
Ingredients
Cupcake:
Ganache layer:
Frosting:
Topping:
Instructions
  1. Preheat oven to 325F (163C).
  2. Mix cupcake ingredients until well combined.
  3. Spoon into 6 silicone cupcake cups.
  4. Bake for about 22 minutes, or just until firm and a toothpick comes out clean.
  5. Remove from oven, and let cool.
  6. Mix ganache ingredients, starting with 2 tablespoons water. Add more water by the teaspoon, if necessary, to achieve an icing consistency.
  7. Spread a layer of ganache on each cupcake, and set cupcakes in the refrigerator while you make the frosting.
  8. Mash the date in the water in which it was soaked (do not drain the water).
  9. Mix protein powders with stevia, and add the mashed date.
  10. Add an additional 2 tablespoons filtered water, or just as much as needed to get the ingredients to combine as a thick frosting.
  11. Fold in coconut and pecans.
  12. Spoon frosting on top of the cupcakes, and spread with a butter knife or the back of a spoon.
  13. Sprinkle with coconut and top with a Crispy Cluster.
  14. Enjoy! Store in the refrigerator.
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not recommend other types of protein powder (other than whey) in the cupcake recipe. Casein can be used in the frosting, but you'd need much more liquid. See my Recipe Basics video for examples of what goes wrong when you use the wrong kind of protein powder.