Nutella protein cupcakes filled with a melting Nutella centre… the ultimate treat!
1/2 cup chocolate protein powder
1/2 cup oat flour
1/2 cup hazelnut flour
1/4 cup cocoa powder
1 tsp baking soda
170g Greek yoghurt
1 egg white
1/4 cup milk (e.g. unsweetened almond milk)
1/3 cup powdered sweetener (e.g. stevia)
Â½ cup dark chocolate hazelnut butter
Combine all the ingredients except the hazelnut butter. Pour the mixture into cupcake cases and then plop half a tablespoon of dark chocolate hazelnut butter in the centre of each cupcake and push it down so it is submerged in the mixture. Pop in a 180c/350f oven and bake for around 15-20 minutes. I challenge you to not eat them all at once! These are best eaten fresh from the oven, or you can microwave them to re-melt the hazelnut butter.
Top Tip: The oat flour can be substituted for almond flour or brown rice flour.