Enjoy one of these tasty, protein-enhanced cupcakes with ZERO guilt!

Serves 48

Dry Ingredients

  • 2 scoops of your Favourite flavored Protein Powder (⅔ cup) 
  • ¾ cup unsweetened cocoa powder
  • ½ cup almond flour
  • 1 teaspoon of sea salt
  • 2 tablespoons coconut flour
  • ½ cup of coconut sugar

Wet Ingredients

  • ⅓ cup of chocolate chips (stevia sweetened)
  • 3 tablespoons coconut oil
  • 1 (425grams) can sliced beets
  • 1 tablespoon vanilla extract
  • ¼ cup unsweetened Greek yogurt
  • ¼ cup almond milk
  • 4 eggs
  • Vanilla Protein Frosting
  • ½ cup Butter OR Coconut oil at room temperature
  • ½ cup cream cheese
  • ½ cup mascarpone cheese
  • 2 scoops Frosted Vanilla Cake Protein Powder


For the Cupcakes
1 Preheat the oven to 160 degrees C. Line 48 mini muffin tins with paper liners.
2 In a large bowl combine all of the dry ingredients. Whisk to remove any lumps.
3 Place the chocolate chips and coconut oil together in a Lazy Man’s double boiler over medium heat (place a small saucepan in a frying pan with an inch of water). Stir often, until the chocolate and coconut oil is melted.
4 Drain the beets and place them in a food processor. Add the melted chocolate, vanilla, yogurt, and almond milk. Pulse until smooth.
5 In a medium bowl whisk the eggs.
6 Add the beet mixture and the eggs to the dry ingredients. Beat until fully combined, about 2 minutes.
7 Fill each muffin tin to the top. Bake for 12 minutes in the preheated oven.
8 Beat the frosting ingredients together until fluffy – about 4 minutes. Pipe the frosting into the tops of the cooled cupcakes.


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