Black Bottom Protein Cupcakes

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This past weekend was a weird weekend for me. I had 2 rest days in a row to get through as part of the Peak Week Plan. Not only were they rest days, but they were weekend rest days. For the past 3+ years, I’ve worked out first thing on Saturday and Sunday without fail. No deviations to my set in stone schedule. Have I mentioned my aversion to change lately?

Mainly I workout on weekends because I don’t want to use up most lunch hours during the week in the gym. I get it done first thing so that life (and laziness) doesn’t get in the way. It felt strange sitting around in the morning, twiddling my thumbs and channel surfing.I got over it quickly though and could definitely get used to it.

It also helped that my washer decided to stop working mid-load so I spent some time getting that fixed. I took it as a test to my patience. Not a problem with the washer in 11 years and it picks this week to break?! I passed the patience test without a hitch and just rolled with it. I’m now pondering coming back after contest to just do one weekend day in the gym. We’ll see.

Resting gave me plenty of time in the kitchen though to experiment. I saw a recipe on Instagram for cupcakes using a brownie crust that looked amazing. So since I just happened to have a recipe for healthy brownies, I decided to give it a whirl. They turned out really good and aren’t too difficult to throw together.

Black Bottom Protein Cupcakes Black Bottom Protein Cupcakes

  • 1 Batch of Black Bean Brownie Batter
  • 2 egg whites
  • 2 Tbsp coconut flour
  • 1 Tbsp vanilla protein powder
  • 1 Tbsp fat free Greek yogurt
  • 1/2 tsp baking powder

Mix together the recipe for black bean brownies but don’t cook it yet. Place the brownie batter in the bottom of 4 silicone muffin cups or other microwaveable muffin cups. I filled mine about a quarter of the way. You may have left over batter. If you do, just throw it in a muffin cup and microwave it along with the rest.

Microwave the brownie cups for approximately 30 – 45 seconds until done. Remove from microwave. Mix the remaining ingredients in a small bowl. Equally divide among the 4 muffin cups on top of the brownie crust. Microwave for another 60 – 90 seconds until done.

Remove from microwave and cool slightly before eating. I also refrigerated some for later and they were good right out of the fridge and held up well. I love using the silicone muffin cups since they just peel back and the cupcake pops right out. I’m not sure the paper liners would work quite a well here.

Makes 4 cupcakes at 83 calories each – 10g protein, 9g carbs, and .75g fat.


  • I’ve tried these with different flavors of protein powder so experiment with what you have. Today I had a banana chocolate combo. Double chocolate was also great.
  • If you want to add flavors, you can try a dash of an extract like almond extract, cherry extract or anything your heart desires.
  • Jazz them up with sprinkles on top. I made a batch with Halloween sprinkles. Just a pinch.

I love hearing about your creations, so let me know what flavors you come up with.

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