I was over visiting April again yesterday and she was whipping up the easiest protein cake ever! If you love to play with protein as much as I do then you’ll want to put her recipe in your Easy Bake (Microwave) Oven! Grab a coffee cup and let’s make…

Protein Cupcakes

• 30 grams of whey protein powder (I’ve only made it once and I used Protein Freeze)
• 1 tbsp 100% cocoa powder
• 1/4 tsp baking powder
• 2 packets Stevia (or whatever sweetener you prefer)
• 1 tbsp pumpkin or applesauce (your choice!)
• 3 tbsp liquid egg whites (or 1 egg white)

Directions:

In a microwavable mug, place the protein powder, cocoa powder, baking powder, and stevia. Mix well. Stir in the egg whites and pumpkin or applesauce so that you end up with a thick batter. Microwave for 60 seconds.

Use a knife to gently loosen the cake from the mug. Place the mug upside down on a plate and let the cake slide out. Cut in half and fill with desired toppings like peanut butter, Greek yogurt, or sprinkle with powdered sugar. Makes one serving.

Does this taste like a cupcake you’d get at your favorite bakery? Not exactly! But, it certainly gives a cupcake a quick and healthy shake!

Now I really must go finish this cup of coffee so I can make another shake and bake.

The winner of the Chobani giveaway is Danica! Danica won an entire case of Chobani fruit flavor yogurt! She is Cho-lucky!

Good news! I have two prizes for everyone else that entered the contest (and even for those of you that didn’t)…

• A coupon you can download for your next purchase of Chobani
• A great recipe inspired by Chobani T-shirts, because I think CUPCAKES are Nothing But Good!

Nothing But Good Cho-Chocolate Cupcakes

Ingredients

• 1 cup unsweetened natural cocoa powder
• 1 1/4 cup Splenda for Baking, divided
• 1/4 cup vanilla protein powder
• 1/4 tsp kosher salt
• 1/4 tsp baking soda
• 1 cup Chobani Plain 0% Greek Yogurt (NuVal score – 94!)
• 1/3 cup milk (I used unsweetened almond milk)
• 1 T olive oil
• 1/2 tsp vanilla
• 1 whole egg plus 2 egg whites

Frosting:

• 1/2 cup Chobani Plain 0% Greek Yogurt
• 1 T agave nectar (or honey)

Directions
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper cupcake liners.

In a large mixing bowl, combine cocoa powder, 1 cup of the Splenda, protein powder, salt, and baking soda.

In a medium mixing bowl, whisk together Chobani, milk, oil, vanilla, and whole egg.

Make a well in the center of the dry ingredients and pour in wet ingredients. Combine everything with a rubber spatula.

Add egg whites to a large mixing bowl. Whip whites until they begin to get foamy. Add remaining 1/4 cup Splenda gradually to whites. Continue whipping whites into medium-stiff peaks.

Fold whites in thirds into cake batter with a rubber spatula.

Fill each of the 12 cupcake liners 3/4 full with batter.  Bake for approximately 25-30 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and let cupcakes cool.

Combine the Chobani with agave nectar and frost your cupcakes. I topped mine with a piece of dark chocolate, but a red raspberry or strawberry would work nicely, too.

Now, I really must go eat another cupcake…they are Cho-Cho good!