Decadent Fudge Cupcakes
Prep time
Cook time
Total time
Simply the best chocolate cupcake recipe I've come up with so far, and it low glycemic, high on protein and fiber.
Recipe Type: Baking
Cusine: Healthy
Serves: 7
  • Wet Ingredients
  • 1 Tbsp Walden's Pancake Syrup
  • 28 g peanut butter
  • 100 g black beans, drained and rinsed
  • 110 g egg whites
  • 45 mL water
  • 50 g light cream cheese
  • 7 drops of liquid stevia
  • Dry Ingredients
  • 40 g Gluten Free Pancake Mix (or regular will do!)
  • 20 g unsweetened cocoa powder
  • 12 g PB2 (powdered peanut butter)
  • 2 Tbsp Xyla (granulated xylitol)
  • 18 g Quattro Chocolate-Peanut Butter Protein Powder
  • 1 tsp baking powder
  • 56 g Camino dark chocolate chips
  1. Preheat the oven to 350 F, and lightly grease 7 silpat muffin molds.
  2. In your Ninja mini food processor measure out the wet ingredients first. Simply put your processor bowl on your digital scale and keep taring to zero after each ingredients is weighed in. I prefer to do the wet ingredients first to ensure even blending.
  3. Add your dry ingredients except for the chips, by the same method. This recipe will exactly fill the bowl but allow you to put the lid on nicely. Blend for under a minute, scraping down the sides. Remove the blades, fold in the chocolate chips, and then divide evenly into the muffin molds.
  4. Bake for about 16-18 minutes or until puffed up but not overcooked!
  5. Let cool for a few minutes before eating.
Because a third of the carbs come from beans and xylitol, these are a very moderate glycemic treat packed with fiber from the cocoa powder and beans.
Nutrition Information
Serving size: 1 Calories: 159 Fat: 6.1 Carbohydrates: 17.2 Protein: 9.4
Recipe by Your Healthy Hedonista at