Cookies and Cream Cupcakes with High-Protein Frosting
These delightful cupcakes combine rich chocolate flavor with creamy frosting, perfect for any occasion. Topped with crushed cookies, they offer a delicious texture and taste.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened applesauce
- ½ cup plain Greek yogurt
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup crushed chocolate sandwich cookies
- 1 cup plain Greek yogurt
- ¼ cup protein powder
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup crushed chocolate sandwich cookies
- additional crushed cookies for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- In a separate bowl, blend applesauce, Greek yogurt, milk, and vanilla extract until smooth.
- Gradually mix wet ingredients into dry ingredients until just combined, then fold in crushed cookies.
- Fill cupcake liners about two-thirds full with batter.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
- Let cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- For frosting, mix Greek yogurt, protein powder, powdered sugar, and vanilla extract until smooth.
- Fold in crushed cookies and frost cooled cupcakes.
- Garnish with additional crushed cookies before serving.
Notes
For a decorative touch, use colorful cupcake liners and serve on a decorative platter.