Rich chocolate, creamy texture, delicious flavor—and that's just the protein powder! With a filling of real peanut butter and the added richness of cocoa powder, these chocolate peanut butter cupcakes take healthy baking to a whole new level.

Pro tip: No need to buy oat flour—you can make your own by simply blending up oats in a food processor. Use this quick baking hack as a substitute for brown rice flour or almond flour in your other favorite recipes for a whole-grain twist.

141 Calories
9 g Carbs
12 g Protein
7 g Fat
Total Time
9 servings


  • 2 scoop Signature Chocolate Whey Protein Powder
  • ½ cup oat flour
  • ¼ cup cocoa powder, unsweetened
  • 1 tsp baking powder
  • ¾ cup plain Greek yogurt
  • 1 large egg whites
  • 1 whole egg
  • ¼ cup unsweetened almond milk
  • ¼ cup powdered Stevia
  • ⅓ cup natural creamy peanut butter

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  1. Preheat the oven to 350 degrees F (180 C).
  2. Combine all the ingredients except the peanut butter in a food processor. Process into a smooth batter.
  3. Divide the cupcake mixture between nine cups in a cupcake tin. Then, pop a teaspoon of peanut butter in each and push it down so it is submerged.
  4. Bake the cupcakes for 10-15 minutes until they're cooked through. They're best eaten fresh from the oven. If you have any leftovers, microwave them to re-melt the peanut butter center.

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About the Author

Contributing Writer Signature Kitchen’s authors consist of accredited coaches, doctors, dietitians and athletes across the world.

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