German Chocolate Protein Cupcakes
Prep time
Cook time
Total time
Makes 6 cupcakes.
Ganache layer:
  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.
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.
Nutrition Information
Serving size: 1 cupcake Calories: 293 Fat: 12g Carbohydrates: 22g Sugar: 14g Fiber: 3g Protein: 27g
Recipe by Andréa's Protein Cakery at