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Chocolate Coconut Cupcakes

True Protein Blogger 1 by Zane Balodis | @zane_balodis 14 December 2020

Gluten-free, protein packed, and boasting the forever favourite flavours of chocolate and coconut - what more could you ask for in a humble protein muffin?

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Chocolate Coconut Cupcakes

Makes 12

 

Ingredients

 

¾ cup grapeseed oil

1 cup coconut sugar

2 eggs

¼ cup almond milk

2/3 cup Greek yogurt

1 tsp vanilla extract

2/3 cup gluten-free self-raising flour

½ cup cacao powder

2 scoops True WPC80 Rich Chocolate

2/3 cup desiccated coconut

1 tsp baking powder

 

Frosting

200g dark chocolate, finely chopped

120mL coconut cream

 

Method

 

  1. Line a muffin tin and preheat the oven to 180c Celsius.

  2. In a bowl, whisk together the wet ingredients - grapeseed oil, sugar, eggs, almond milk, yogurt and vanilla extract.

  3. In another bowl, combine the flour, cacao, protein powder, coconut and baking powder.

  4. Place the wet ingredients into the dry and fold until combined.

  5. Pour the batter into the muffin tin and bake for 15-20 minutes or until a skewer comes out clean.

  6. To make the frosting, heat up the coconut cream in a saucepan over low heat until it begins to bubble. Immediately pour over the chocolate and leave to sit for 5 minutes.

  7. Vigorously whisk the mixture until smooth and silky. Allow to cool to room temperature, then place into the fridge for about half an hour.

  8. After the icing has been in fridge, use electric beats to whip until soft peaks form. Spoon this over the cupcakes and sprinkle with coconut.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.