This week on quarantine cooking… Protein Oreo Brownie Cupcakes. I’m kind of kidding, but not really. With all this extra time at home, I have been cooking a ton lately. I already worked from home, which I am doing as I type this, so I am used to being home a lot, but not this much! Anyway, one way to fend off boredom and have some fun is by baking treats like these…
Protein Oreo Brownie Cupcakes
So, the name is kind of a mouthful. I am calling them brownie cupcakes because they have the taste and texture of my favorite protein brownies, but they are in the shape of cupcakes and have a frosting. I’m a firm believer anything muffin shaped, with frosting is a cupcake!
1st Step: Protein Brownie/Cupcake Batter
There are a few steps to making these. The first, of course, is making the brownie cupcakes. Mix all the ingredients for the batter together as mentioned in the recipe below. Fill each spot in the muffin tin about 1/2 full with batter
2nd Step: Add the Oreos
Now, after adding batter about half way full, top each with an Oreo. Press slightly down into the batter, but not all the way. See the picture below👇
3rd Step: Cover with remaining brownie batter
Use the raining batter to cover the Oreos. You shouldn’t need much, just enough to make sure each is completely covered.
4th Step: Make frosting while brownie cupcakes are baking
5th Step: Top each cooled cupcake with frosting and enjoy!
Enjoy the recipe! See a few notes below on some tips, tricks, and products I used!
- Protein Powder: for the protein powder, I used a combination of this whey and this casein. It is best to use a combination, as whey protein powder alone tends to try out when baking.
- Sweetener: I have been using the Swerve sweetener lately. All of their sweeteners are sugar/calorie free and have no impact on insulin levels. They have a brown sugar (used in the cupcakes), regular granulated, and confectioners (used in the frosting).
- Cookies & Cream PB: In the recipe, you will see in the frosting I used a cookies & cream peanut butter from Fokken Nuts. Any peanut butter would work here, and a protein peanut butter would be even better!
Protein Oreo Brownie Cupcakes
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 12 brownie cupcakes
Description
Rich, fudgy protein Oreo brownie cupcakes with an Oreo center and topped with a smooth cookies & cream protein frosting!
Ingredients
Instructions
- Preheat oven to 350F.
- Mix all dry brownie ingredients in a large bowl. Mix wet ingredients in a separate bowl. Combine wet and dry ingredients and gently stir until a smooth batter is formed. Fold in chocolate chips.
- Spray a 12-spot muffin tin with nonstick spray. Fill each with about 1/2 full with protein brownie batter. Lightly press an Oreo cookie into the batter of each. Top with remaining batter to cover the Oreos. Bake at 350F for about 15-20 minutes or until a toothpick comes out clean. It is better to leave them slightly under-done as they will continue to cook after coming out of the oven. Let completely cool.
- For Oreo frosting, add protein powder, Swerve sweetener, cookies & cream peanut butter, and Greek yogurt to a bowl. Whisk until a smooth, thick mixture is formed. Add crumbled Oreos and gently stir until combined.
- Top each cooled brownie/cupcake with a few tbsp. of frosting. Enjoy!
Notes
- Category: dessert
- Method: baking
Nutrition
- Serving Size: 1 cupcake w/ frosting
- Calories: 260
- Sugar: 9
- Fat: 13
- Carbohydrates: 24
- Fiber: 4
- Protein: 15
Keywords: oreo cupcake protein brownies