Chocolate Peanut Butter Protein Cupcakes Sugar Free Recipes

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
• Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
• Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
• Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Steps:

• Mix all ingredients for cucakes besides the peanut butter, and refrigerate for 5 minutes. Melt the peanut butter in the microwave until runny, mix into chilled cupcake batter. Preheat oven to 450.
• In a normal-size cupcake pan, spray 2 of the cups with cooking spray until coated. Ladle equally into 2 of the cups until they are filled a little bit above the halfway point. This doesn't need to be perfect just make sure they won't overflow.
• Bake until the mixture has risen, but not entirely cooked. Test this by poking with a butter knife. If it comes out with the mix on it, your good to go. At this point, reduce the heat to 300, and bake until a butterknife comes out clean and the tops come out baked.
• Remove the cupcake tray from the oven and let stand for 1 minute, and remove with a small spatula. Top with frosting if desired. If making froting mix all ingredients together and place in freezer and chill until the frosting firms up a little bit.
• Tip: Replace chocolate protein powder with vanilla protein powder, the chocolate pudding with lemon pudding, and remove the cinnamon. Fill with fresh fruits or light dessert creams. Add a tablespoon of ground oats for each cupcake (they will be more filling). Add a hint of mint extract, coconut milk, or natural mashed pumpkin for extra delight.

Steps:

• Heat oven to 350°F for shiny aluminum pan, 325°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
• In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.
• In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
• Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.
• To make Chocolate Frosting, in medium bowl, beat 3 tablespoons softened butter and chocolate until blended. Add powdered sugar, 1/2 teaspoon vanilla and enough milk until smooth and spreadable.