Loaded with dark chocolate pieces, crunchy cacao, and a creamy texture, these cupcakes are mouthfuls of joy.
If you eat them warm, the chocolate stays gooey inside the matrix of cake. If you wait until they’re chilled . . . well, let’s just say you’d never expect protein cheesecake to taste this good!
And that’s exactly what these are. Cute, protein-loaded, brownie-flavoured cheesecakes. They’re filled with satisfying fats from the cream cheese and butter, without all the carbs to weigh you down.
This recipe can be gluten-free, nut-free, and low-carb.
Preparation time: 15 minutes (plus cooling)
Cooking time: 20 minutes
– 100 grams unsalted butter, softened
– 125 grams cream cheese, softened
– 2 eggs
– 40 grams cocoa powder
– 2 small scoops (30 grams total) vanilla protein powder of choice
– stevia, to taste (I only used a pinch as my protein powder was already sweetened)
– 1 teaspoon baking powder
– 50 grams Lindt 90% chocolate, roughly chopped
– cacao nibs, to sprinkle
1. Preheat oven to 180 degrees Celsius. Line 9 holes in a muffin pan with patty cases.
2. Place all ingredients, except cacao nibs and chocolate, in a food processor. Blitz until smooth. Alternatively, beat together using electric beaters (but start of with the cream cheese and butter). Fold through half the chocolate
2. Divide the mixture between the patty cases. Sprinkle with remaining chocolate and cacao nibs. Bake for 15-20 minutes, until the tops are puffed and cracking. Remove from the oven and leave for 10 minutes, before transferring to a wire rack to cool.
4. Serve warm or cold, with a generous blob of full-fat yoghurt or cream. Enjoy!