Hot Chocolate Cupcakes

A winter drink favorite transformed into a dessert favorite! Hot chocolate cupcakes – rich, moist, and delicious, these cupcakes will put a huge smile on everyone’s face. They are just as warming and comforting as a mug of hot chocolate.


Hot Chocolate Cupcakes


This recipe is free of soy & peanuts.

* Protein powder free options available in the notes section.

Makes 4 cupcakes

Nutritional info for 1 cupcake: 216 calories, 8.8g protein, 16.5g carbs, 12.8g fat, 8.5g sugar, 2g fiber




  • ¼ cup whole-wheat flour (see notes)
  • ¾ scoop chocolate protein powder (see notes)
  • 3 tablespoons hot cocoa mix
  • ½ teaspoon baking powder
  • 3 tablespoons xylitol (see notes)
  • 3 tablespoons plain greek yogurt
  • 1 egg
  • 2 tablespoons coconut oil, melted
  • Optional: chocolate chips


  • ½ tablespoons plain greek yogurt
  • 2 tablespoons chocolate, melted



  1. Preheat oven to 350F and place 4 silicone cupcake liners on a sheet pan.
  2. Whisk greek yogurt, egg, and coconut oil in a mixing bowl until smooth.
  3. Add remainder of ingredients into the bowl and stir until well combined.
  4. Evenly divide cupcake batter among cupcake liners.
  5. Bake in the oven for 20-24 minutes, or until center is cooked. Let cool.
  6. For the icing, stir together those two icing ingredients (it will thicken once you put the greek yogurt in) and evenly top each cupcake with icing. Drizzle with more melted chocolate if desired (just do it!)



  • You can substitute whole wheat flour with oat flour or all-purpose flour.
  • Protein Powder Free Option: substitute protein powder with cocoa powder.
  • You can use any granulated sweetener, like coconut sugar, in place of xylitol.


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