White Chocolate Peanut Butter Cups

These White Chocolate Peanut Butter Cups are indulgent but that's perfectly fine with us, plus we've added in a load of protein to keep some balance.

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Cook: 10 mins


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Melt 1/2 white chocolate by microwaving in 30 second intervals, then add to bottom of 6 cupcake moulds to give you base layer of cupcake and refrigerate.
In a bowl, slightly melt peanut butter to loosen, then mix together with protein and maple syrup until fully combined. Remove bottom layers of cupcakes from fridge and divide peanut butter mixture between 6 cupcake moulds.
Melt remaining white chocolate and add top layer to cupcake mould, then chill until set.

Nutritional Info

Cals – 279

Carbs – 13.8

Protein – 14.1g

Fat – 18.5g


Serves 6 cups

For the cupcakes:

  • 150g bar of white cooking chocolate.
  • 150g of smooth peanut butter.
  • 2 scoops of vanilla protein.
  • Tbsp of maple syrup.

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