Milk N’ Cookies Protein Cupcakes

For the Cupcakes

• 1 scoop (36g) Milk N’ Cookies Whey Protein Powder
• 1/4 cup (30g) whole wheat flour
• 3 tbsp (15g) cocoa powder
• ½ tsp. Baking soda 
• Pinch of salt
• 2 tbsp (25g) swerve granular sweetener*  
• 2 tbsp almond milk (or preferred milk)
• 1 whole egg
• 3 tbsp (42g) melted light butter**
• 4 Oreo cookies 

For the Frosting

Notes

*Swerve is a sugar free alternative to sugar. It can be replaced 1:1 with sugar. It is found in the baking aisle of most grocery stores and on amazon. If you can’t find it, regular granulated sugar can be used. 

**Light butter can be found where regular butter is. It has about ⅓ the fat and calories of regular butter. If you can’t find it, regular butter or coconut oil can be substituted. 

Instructions

1. Preheat the oven to 350F. Add protein powder, flour, cocoa powder, baking powder salt and sweetener to a bowl. Mix. 
2. Next, add almond milk, egg, and melted light butter. Gently stir together until a smooth batter forms. 
3. Spray a muffin pan with nonstick spray. Fill 4 spots in the muffin pan about ⅓ of that way with batter. Top each with an oreo, then top with remaining batter. 
4. Bake at 350F for 5-7 minutes. They cook really quickly, so be careful not to over-bake which will cause them to be quite dry. 
5. Let cupcakes completely cool while you mix the cookies & cream frosting. Add Greek yogurt and protein powder to a bowl. Whisk together until a smooth, thick frosting forms. Add crushed up Oreos and fold into frosting. 
6. Top cooled cupcakes with frosting and enjoy!

Yield: 4 cupcakes 

Nutrition per cupcake (with frosting): 250 calories, 23 protein, 20 carbs, 8 fat, 3 fiber, 8 sugar