Hello 2016. It's been a whirlwind at ViTL these first few weeks of the New Year. We've had performance nutrition seminars, cooking workshops, appointments with our regular patients, battled sickness, & even traveled to NASHVILLE to debut our Baseball Nutrition Institute at our very first trade show. It's been crazy here. Not an understatement.
This past Sunday was really the first day I had an opportunity to get in the kitchen and experiment with a new recipe (and I think you guys are really going to like it!). It was much-needed therapy after Seattle's heartbreaking loss to the Panthers. Let's not talk about it, okay?
I tend not to mess with chocolate cake recipes because let's be honest, chocolate cake is just NOT something you play around with. But, after Scott & I successfully helped a client revamp her chocolate cake recipe, I was feeling daring. And thank goodness I decided to experiment because the result was FANTASTIC. I'm not even exaggerating. Make it for yourself and see. (The macros are also pretty amazing, too, If you're into that. Check 'em out!)
Dark Chocolate Protein Sponge Cupcakes
3/4 cup whole wheat pastry flour
4 scoops unflavored protein powder
2/3 cup (60g) dark cocoa powder
1/2 cup turbinado sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt (optional)
2 cups Bulgarian style buttermilk (3.5% milkfat)
1 tbsp vanilla extract
1/4 cup chocolate chips (optional)
Preheat oven to 375F and line cupcake pan.
In a large bowl, combine flour, protein powder, cocoa powder, sugar, baking soda, baking powder, and salt. Combine with a whisk until well-mixed.
In a smaller bowl, beat together buttermilk, vanilla, and eggs.
Add the wet ingredients to the dry ingredients, and fold with a spatula until just combined. Fold in chocolate chips, if desired.
Spoon batter into pan until cups are FULL. The recipe makes 12 full cupcakes, or 18 smaller cupcakes if you prefer less mess. Sprinkle with extra chocolate chips, if you like.
Bake on the center rack for 13-15 minutes. Be sure to test doneness with a knife or toothpick often, as they can overbake quickly and become dry. ENJOY!
Side note: You'll notice in the pictures, some of the cupcakes have a filling and some have icing on them, which is the NEXT recipe I will post on here: Dark Chocolate Protein Icing! Be sure to stay tuned.....