Ok, it is December now. Time for all of the peppermint and gingerbread recipes. I know, it seemed like I was never going to stop with the pumpkin recipes. Don’t worry, I’m sure there will be more to come this holiday season, but for now you can enjoy this wonderful combination of chocolate, peppermint, oreo and cupcake!
PEPPERMINT OREO PROTEIN CUPCAKES.
Oreos have been my go-to lately and I am really not sure why other than that they are amazing. For Thanksgiving I made an amazing cheesecake. It was a bottom layer of chocolate chip cookie, then Oreos, then cheesecake and finally chocolate ganache. Check that recipe out HERE!
A quick note about my Holiday Recipes eBook…
Since it’s December, and the holidays are here, it is important to stay on track. One way I stay on track, obviously, is by making delicious treats but lower calorie and more protein! I made a MacroChef’s Holiday Favorites with 12 of my favorite holiday recipes not found on my site. Also, I dropped the price from $6.99 to $2.99, less than a cup of coffee!
My absolute favorite recipe from this is the PEPPERMINT OREO PROTEIN CHEESECAKE. To this day, I think it is one of the tastiest cheesecakes I’ve ever made!
OK, enough of this cheesecake, back to the peppermint oreo protein cupcakes.
Anyway, back the the peppermint oreo protein cupcakes. To make them, I mixed the chocolate protein cupcake batter. I filled the spots in the cupcake pan half way, then pressed a double stuffed Oreo into each, and then filled with remaining batter.
Batter, Oreo, More Batter. Simple.
Let them cool before adding frosting!
After adding the Oreos then remaining batter, I baked them. Once baked, it is import to let them completely cool before adding the chocolate peppermint protein frosting. If they are still warm when you add the frosting, it will melt and fall off!
I used Ascent Native Fuel chocolate casein protein powder in both the cupcakes and the frosting. I really like baking with casein protein because it tends to stay more moist than whey protein.
P.S. check out more cupcake recipes here!
PrintPeppermint Oreo Protein Cupcakes
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 6 cupcakes
Description
These Peppermint Oreo Protein Cupcakes are a chocolate protein cupcake base with an Oreo center then topped with a chocolate peppermint protein frosting and peppermint Hershey kiss.
Ingredients
Instructions
- Preheat oven to 350F. Add chocolate chips and peanut butter to a microwave safe bowl. Microwave for about 60 seconds. Stir until completely melted and mixed together.
- Add all remaining cupcake ingredients except for Oreos. Gently stir together until a smooth, thick batter is formed.
- Fill 6 spots in a muffin pan about 1/3 of the way with batter. Add an Oreo to each. Top with remaining batter.
- Bake for 8 minutes at 350 or until a knife comes out clean. Be careful not to over-bake, or they will dry out. Once baked, let completely cool. Can put in fridge/freezer to speed the process up.
- To make chocolate peppermint protein frosting, add peppermint Herhsey Kiss’ and dark chocolate chips to a microwave safe bowl. Microwave for a total of about 90 seconds, but mixing after every 30 second interval.
- Add casein protein powder and almond milk. You will need to mix pretty vigorously to get a smooth frosting since it will be thick.
- Top each of the cooled cupcakes with frosting, and another peppermint Hershey Kiss if desired. Enjoy!
Notes
*Truvia is a stevia and cane sugar blend. It has about 1/3 of the calories of regular cane sugar, but still bakes the same! It can be found in the baking aisle of most grocery stores. If you can’t find it, you can use 1/4 cup regular granulated sugar.
- Category: dessert
- Method: baking
Nutrition
- Serving Size: 1 cupcake w/ frosting
- Calories: 340
- Sugar: 16
- Fat: 16
- Carbohydrates: 31
- Fiber: 4
- Protein: 22
Keywords: chocolate peppermint oreo protein cupcakes