Healthy Chocolate Peanut Butter Cupcakes

Healthy Buckeye Brownie Cupcakes - gluten free chocolate brownie cupcakes with a peanut butter filling

If you ask me, you can’t go wrong with chocolate and peanut butter. You really can’t go wrong when your chocolate peanut butter cupcakes are full of fiber and protein!


Healthy Buckeye Brownie Cupcakes - gluten free chocolate brownie cupcakes with a peanut butter filling

If you ask me, you can’t go wrong with chocolate and peanut butter together. You really can’t go wrong when your chocolate and peanut butter cupcake is full of fiber and protein!

Ever want to take your jar of peanut butter and eat it like it’s cereal? And by cereal I mean you eat it by the spoonful until everything in your jar is gone? Well, this peanut butter filling will satisfy your craving and luckily doesn’t have nearly as many calories.

And don’t be scared by the prunes in the chocolate cupcake. You won’t even notice the flavor but they give the cupcakes a great texture and consistency, as well as good-for-you fiber and antioxidants! Mmmm…antioxidants.

Yields 6 cupcakes

Healthy Buckeye Brownie Cupcakes

High Protein; Gluten Free; Low Fat

40 minPrep Time

15 minCook Time

55 minTotal Time

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  • ½ cup water, warmed
  • 12 prunes (or dates)
  • 1 cup oat flour
  • 45 grams (3/4 cup + 1 Tbsp) vanilla whey protein powder
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • 60 grams (~3/4 cup) unsweetened dark cocoa powder
  • 2 Tbsp granulated sweetener of choice (i.e. sugar, Stevia, etc.)
  • 1/3 cup milk of choice (i.e. cow’s, almond, soy, etc.)
  • ¼ cup liquid egg whites
  • 1 tsp vanilla extract
  • Filling:
  • 25 grams (1/2 cup) vanilla whey protein powder
  • 1/3 cup + 1 Tbsp powdered peanut butter
  • 1 Tbsp powdered sweetener of choice
  • 2 Tbsp milk of choice (i.e. cow's, soy, almond, etc.)
  • 2 Tbsp water
  • Icing:
  • 1/2 cup unsweetened dark chocolate cocoa powder
  • 2 Tbsp flaxseed meal
  • 2 Tbsp soy flour
  • 2 Tbsp powdered sugar of choice
  • 2 tsp granulated sugar of choice
  • 1 cup plain Greek yogurt
  • 1/4 cup milk of choice (i.e. cow's, soy, almond, etc.)
  • 1/2 tsp vanilla extract
  • 1/4 tsp butter extract


  1. Preheat oven to 325 F
  2. For the cupcakes - Place water in a microwavable safe cup or bowl. Microwave until warm, but not boiling.
  3. Add prunes (or dates) to the warm water and soak for 5 minutes.
  4. In a medium bowl, add the oat flour, protein powder, salt, baking soda and powder, cocoa, and sweetener.
  5. Transfer soaked prunes and water to a blender or food processor and blend until a thick liquid consistency.
  6. Add prune paste to dry ingredients, along with milk, egg whites, and vanilla extract.
  7. Stir to combine until all the dry ingredients are moistened.
  8. Fill greased or lined cupcake pan 2/3 way full with dough.
  9. Bake cupcakes for 15 minutes or until a toothpick inserted into center of cupcake comes out clean.
  10. Allow cupcakes to cool in pan.
  11. For filling - Mix together protein powder, powdered peanut butter, sugar, milk, and water together until smooth.
  12. For icing: In a large bowl, combine cocoa, flax seed, sugars, Greek yogurt, milk, vanilla and butter extract with electric mixer or whisk until thick and smooth consistency.
  13. Scoop out middle of cooled cupcakes. Fill hollowed cupcakes with peanut butter filling (I found it easiest to scoop up some filling with a spoon and gently drizzle it into the hollowed cupcakes).
  14. Place icing in a ziplock bag. Cut a tiny bit off one of the bottom ends of the ziplog bag. Pipe the icing onto peanut butter filled cupcakes.
  15. Time to eat!

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