Nutella Triple Choc Cupcakes

Soft and fluffy chocolate sponges, filled with a nutella filling, topped with fudgy chocolate frosting. These cupcakes are a chocolate-lover's dream! They’re also secretly healthy, low-cal and packed with protein. 

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Cook: 1 HOUR


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Preheat oven to 180°C / 350°
Add flour, cocoa, bicarbonate of soda and salt to a bowl and use a whisk to combine.
Add the wet ingredients to a separate bowl and whisk until combined. Add the dry ingredients to the wet ingredients and fold until just combined.
Prepare a muffin tray with cupcake liners, spray them well with cooking spray then evenly distribute the batter between the 6 cups. Smooth out the tops and bake for 15 minutes.
Set aside the cupcakes until cool, then add the nutella and yoghurt to a small bowl and mix with a fork until smooth. Create holes in the centre of your cupcakes, using a piping nozzle or knife, then fill each hole with the nutella mixture.
Add the frosting ingredients to a bowl and use an electric whisk to beat until smooth. It should be thick, but pipeable. Add more protein to thicken or more yoghurt if the mix is too dry.
Transfer the frosting to a piping bag and pipe onto your cupcakes. Top with some grated chocolate if you like.

Nutritional Info

Per cupcake:

Cals – 225

Carbs – 24.7g

Fats – 6.7g

Protein – 14.7g


Serves 6

For the cupcake:

  • 120g of plain wholemeal flour.
  • 20g of cocoa powder.
  • ½ tsp of bicarbonate of soda.
  • ¼ tsp of salt.
  • 60g greek yoghurt.
  • 2 tbsp of olive oil.
  • 2 tbsp of maple syrup.
  • ½ tbsp of white vinegar.
  • ½ cup of milk.

For the filling:

  • 40g of nutella.
  • 40g of greek yoghurt.

For the frosting:

  • 100g of greek yoghurt.
  • 50g vanilla or chocolate whey protein
  • 10g cocoa powder

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