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Chocolate PB2 Cupcakes

These rich, chocolatey cupcakes are made with wholesome ingredients like almond flour, cacao, and PB2 for a protein-packed, gluten- and dairy-free treat. Lightly sweetened with maple syrup and applesauce, they’re studded with chocolate chips and optional goji berries for a superfood boost.

Topped with a creamy PB2 cashew frosting, they’re perfect for a healthy dessert or post-workout snack—delicious and nourishing in every bite.

Prep Time

15–20 minutes (plus 1 hour for soaking cashews, or 4+ hours if soaking long-term)

Cook Time

18–22 minutes

Total Time

35–40 minutes (excluding soaking)

Servings

10 to 12 cupcakes

Ingredients

Cupcake Ingredients

  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/3 cup maple syrup
  • 1/2 cup nut milk (almond, oat, or your choice)
  • 1 cup almond flour
  • 1/2 cup PB2 (powdered peanut butter)
  • 1/4 cup cacao powder
  • 2 to 4 tbsp goji berries (optional)
  • 1/4 cup Hu chocolate chips (or other dairy-free chocolate chips)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

 

PB2 Frosting Ingredients

  • 1 cup raw cashews (soaked 4+ hours or in hot water for 1 hour)
  • 1/4 cup PB2 (powdered peanut butter)
  • 1/2 scoop Truvani Chocolate Protein Powder
  • 2 tbsp maple syrup (optional)
  • 1/4–1/3 cup nut milk (almond, cashew, or oat) 
  • 1 tsp vanilla extract
  • Pinch of salt

Directions

For the Cupcakes

  1. Preheat oven to 350°F (175°C) and line a muffin tin with 10–12 liners.

  2. In a large bowl, whisk together the eggs, applesauce, maple syrup, and nut milk until smooth.

  3. Add almond flour, PB2, cacao powder, baking soda, and baking powder. Mix until well combined.

  4. Fold in goji berries (if using) and chocolate chips.

  5. Scoop the batter evenly into the prepared muffin tin.

  6. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.

  7. Let cupcakes cool completely before frosting.

 

For the PB2 Frosting

  1. Soak cashews in hot water for 1 hour (or in cool water for 4+ hours). Drain and rinse well.

  2. In a high-speed blender or food processor, blend soaked cashews with PB2, protein powder, maple syrup, nut milk, vanilla, and salt.

  3. Blend until very smooth and creamy.

  4. Adjust consistency by adding more milk for a lighter texture, and maple syrup to taste.

  5. Chill frosting in the fridge for 20–30 minutes to thicken, if desired.

  6. Frost cooled cupcakes and enjoy!

Print

Chocolate PB2 Cupcakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12

Ingredients

Cupcake Ingredients

  • 2 eggs
  • 1 ripe banana
  • 1/2 cup unsweetened applesauce
  • 1/3 cup maple syrup
  • 1/2 cup nut milk almond, oat, or your choice
  • 1 cup almond flour
  • 1/2 cup PB2 powdered peanut butter
  • 1/4 cup cacao powder
  • 2 tbsp goji berries optional
  • 1/4 cup Hu chocolate chips or other dairy-free chocolate chips
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

PB2 Frosting Ingredients

  • 1 cup raw cashews soaked 4+ hours or in hot water for 1 hour
  • 1/4 cup PB2 powdered peanut butter
  • 1/2 scoop Truvani Chocolate Protein Powder
  • 2 –4 tbsp maple syrup adjust to taste
  • 1/4 –1/3 cup nut milk almond, cashew, or oat
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

For the Cupcakes

  • Preheat oven to 350°F (175°C) and line a muffin tin with 10–12 liners.
  • In a large bowl, whisk together the eggs, banana, applesauce, maple syrup, and nut milk until smooth.
  • Add almond flour, PB2, cacao powder, baking soda, and baking powder. Mix until well combined.
  • Fold in goji berries (if using) and chocolate chips.
  • Scoop the batter evenly into the prepared muffin tin.
  • Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  • Let cupcakes cool completely before frosting.

For the PB2 Frosting

  • Soak cashews in hot water for 1 hour (or in cool water for 4+ hours). Drain and rinse well.
  • In a high-speed blender or food processor, blend soaked cashews with PB2, protein powder, maple syrup, nut milk, vanilla, and salt.
  • Blend until very smooth and creamy.
  • Adjust consistency by adding more milk for a lighter texture, and maple syrup to taste.
  • Chill frosting in the fridge for 20–30 minutes to thicken, if desired.
  • Frost cooled cupcakes and enjoy!

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