Double Chocolate Protein Cupcakes

If there’s one thing you need to make this weekend, it’s these double chocolate protein cupcakes. Oh, and did I mention that they’re vegan?! 

These cupcakes are everything that you would imagine from the name: sweet, delicious and laden with gorgeous dark chocolate! Not to mention, they contain added protein so you can technically classify this as a post-workout snack, right?! Cupcakes are possibly my favourite kind of cake to bake because they have a 


Why you should make these chocolate protein cupcakes

  • They’re easy to make and bake in under 30 minutes 
  • Perfect for sharing and taking with you on the go
  • Perfect for any chocolate lovers! 
  • Topped with a deliciously creamy, plant based chocolate frosting! 
  • Added protein from plant based protein powder 
  • Super soft and fluffy! 
  • Are great for sharing with non-vegan friends, as you’d never be able to tell they’re completely plant based! 
  • Can be made from simple, accessible ingredients!
  • Don’t require any fancy equipment to make.

What you need to make these vegan chocolate protein cupcakes

  • Self raising flour: this recipe uses self raising flour to create a super light and fluffy texture. 
  • Cocoa powder: As always, when baking chocolate recipes, I like to use a high quality cocoa powder for a super rich flavour. You could also use cacao powder if you have some! 
  •  Olive oil: I use olive oil in place of butter to keep this recipe dairy free and plant based. Olive oil also helps to create a really light sponge. 
  • Vegan protein powder: I’ve used a plant based protein powder in this recipe. It’s important to find one which is nice and fine, so it blend well into the cake batter. I also like to use one with natural ingredients and no artificial sweeteners where possible. 
  • Dark chocolate: to add an extra touch of decadence, I love adding chopped dark chocolate or chocolate chips to the cake batter. I love how biting into little melted chunks of chocolate throughout. 

Double chocolate protein cupcakes

Deliciously moist, chocolatey chocolate protein cupcakes
Prep Time10 minutes
Course: Dessert
Cuisine: Baking
Servings: 7


  • 1/4 cup olive oil
  • 1/4 cup soft brown sugar
  • 1/3 cup caster sugar
  • 1/4 cup non dairy yoghurt
  • 1/2 cup soy milk
  • 1 tbsp apple cider vinegar
  • 2/3 cup self raising flour
  • 1/3 cup chocolate vegan protein powder (I used a pea blend)
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • Pinch salt
  • 40 g chopped vegan chocolate


  • 1 block/250 g vegan stick butter
  • 2 cup icing sugar
  • 3 tbsp cocoa powder


  • Preheat your oven to 180c fan and line a muffin tin with cupcake cases.
  • In a jug, combine the apple cider vinegar and soy milk and stir these together. Set these aside for 5 minutes to allow to thicken and curdle. This will create your vegan buttermilk mixture.
  • In a large mixing bowl, use a wooden spoon to cream together the olive oil and both types of sugar. Once slightly pale and fluffy, whisk in the buttermilk mixture.
  • Sift the dry ingredients, then fold the wet and dry mixtures together to fully combine. When your batter is nice and smooth, stir through the chocolate chips to evenly distribute.
  • Divide the mixture between your cupcake cases. You want to fill these 2/3 of the way so that they have space to rise whilst baking. Bake these for 25 minutes, until cooked through and nicely risen!
  • You'll know your cupcakes are ready when you can pierce with a toothpick and this comes out clean. Allow these to cool thoroughly on a wire rack.
  • Meanwhile, for the buttercream frosting, beat the butter using an electric hand whisk until pale and fluffy. Gradually add in the Icing sugar and cocoa powder whilst continuing to whisk.
  • Once super creamy, transfer the frosting into a piping bag fitted with a star tip nozzle. Frost each of the cupcakes and garnish with some fresh fruits!

Looking for something?

Welcome TO the blog!


My cookbook is out now!

Share the Post: