I ended that last cupcake post on a cliff-hanger. What good are chocolate cupcakes without icing or filling?? Well, fear not, my friends: the recipe is here!
There are 2 ways that I like to make this lighter version of icing. The first is just THREE ingredients. Tres. 3. Dark cocoa powder, honey, and milk. The other way is my protein-packed version.....which basically just means I add a scoop of protein powder....super complicated, I know.
This icing is good on EVERYTHING. I know this because when I first figured out the recipe I literally put it on everything. Greek yogurt. Pancakes. Muffins. Bananas. Cupcakes. Oat bars. Energy bites. If you turn your attention to Exhibit A below, you'll notice my Greek yogurt breakfast sundae featuring this icing and rainbow sprinkles.
This recipe is SO easy to whip together, as is changing the consistency. I use thicker versions to frost cakes and thinner versions to fill cupcakes. Why are you still reading this? Go put icing on something.
Dark Chocolate Icing
1 tbsp dark cocoa powder
1 scoop protein powder (optional)
1 tsp honey
1-5 tsp milk
In a small bowl, mix together cocoa powder and protein powder (if using). Add honey and add milk a couple teaspoons at a time to reach desired consistency (more milk for a frosting-like consistency, less for an icing or sauce).
Note: This is a single serving recipe. It scales evenly for larger batches.
Nutritional Information (1 recipe w/out protein): 37 calories, 9.5 g carbs, 0.5 g fat, 1.5 g protein
Nutritional Information (1 recipe with protein): 131 calories, 11.5 g carbs, 2.5 g fat, 19.5 g protein
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