Choco PB Protein Cupcakes! 🍫🥜

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a large mixing bowl, whisk together the flour, cocoa powder, Earth Chimp protein powder, baking powder, baking soda, and salt.
• In another bowl, combine the applesauce, maple syrup, melted coconut oil, vanilla extract, and almond milk.
• Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
• Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool completely before frosting.

For the peanut butter buttercream icing:

• 1/2 cup creamy peanut butter
• 1/4 cup Earth Chimp protein powder
• 1/4 cup powdered sugar
• 2-3 tablespoons almond milk
• Optional: chocolate chips or chopped peanuts for garnish.

Substitutions and Variations

Looking to make these chocolate peanut butter protein cupcakes your own? Try these easy swaps and tweaks to fit your preferences:

• Flour Options: Substitute all-purpose flour with a gluten-free baking flour blend to make the cupcakes gluten-free. Almond flour also works, but may create a softer texture.
• Protein Powder Choices: For the best results, use EarthChimp Chocolate Vegan Protein Powder to maintain the rich, chocolatey flavor and high protein content. For an even deeper chocolate flavor, you can also add a tablespoon of cocoa powder alongside the protein powder.
• Sweetener Alternatives: Replace the maple syrup with stevia, erythritol, or monk fruit to make it sugar-free. Just be mindful of the aftertaste these natural sweeteners can bring.
• Nut Butter Variations: Use natural peanut butter, almond butter, or cashew butter to make peanut butter frosting with a unique twist.
• Moisture Boost: Add a spoonful of Greek yogurt or a splash of coconut milk to the batter for extra moisture and grams of protein.

Tips for Customizing the Recipe

Whether you’re baking for fun or prepping high-protein treats for the week, here are some ways to personalize your peanut butter cupcake experience:

• Decadent Swirls: Add a swirl of peanut butter and chocolate to the top of each cupcake before baking for an eye-catching design and richer taste.
• More Texture: Stir in chopped peanuts, mini chocolate chips, or crushed flax for added crunch and fiber.
• Bake as Muffins: Use a silicone muffin pan or muffin liners to bake the batter as protein-packed muffins. Lightly coat it with cooking spray to prevent it from sticking.
• Frosting Add-Ins: Enhance the buttercream by folding in melted chocolate or extra peanut butter protein powder for a thicker, richer frosting.
• Flavor Enhancements: Boost the chocolate flavor with cacao nibs or a dusting of cocoa powder. Add vanilla extract or cinnamon for an aromatic upgrade.

Storage and Serving Tips

Keep your chocolate peanut butter cupcakes tasting fresh with these easy storage tips:

• Short-Term Storage: Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Just be sure the icing is firm before stacking.
• Freezing Made Easy: Freeze unfrosted cupcakes individually wrapped in plastic and stored in a container. Thaw overnight, then frost just before serving.
• Quick Reheat: Want that fresh-baked feel? Warm a cupcake in the microwave for 10–12 seconds to enhance the chocolate flavor and soften the crumb.
• Meal Prep Friendly: These cupcakes are ideal for meal prep, make a batch ahead for the week, and enjoy as healthy protein snacks or a light dessert after dinner.
• Serving Suggestions: Serve with a side of fresh fruit or a dollop of Greek yogurt for a balanced treat. Pair with coffee or tea for a cozy snack break.