Cocoa Raspberry Protein Cupcakes

Makes 12 / Serves 6
Ingredients
1 egg
120 grams non-fat quark (< 0.1% fat)
95 grams non-fat plain or Greek style yoghurt
25 grams unsweetened cacao (dutch process or organic raw)
35 grams pea protein (unflavoured, vanilla, or chocolate)
15 grams coconut flour
30 millilitres (2 tablespoons) pure vanilla bean paste
40 grams 100% pure maple syrup*
1 1/2 teaspoons baking powder
pinch of sea salt
110 grams egg whites (about 3)
150 grams raspberries (fresh or frozen)
*I’ve used maple syrup as it is lower in carbohydrates than honey and most sugars.  It is also suitable for anyone for whom fructose might cause discomfort.  As mentioned above, if you like your snacks sweet, you might want to increase the amount or substitute your preferred sweetener.
Note also that I’ve used PEA PROTEIN again here.  I’ve had a few questions about pea protein and why I don’t use whey for baking.  I do use whey sometimes but always with pea protein.  This is because whey protein tends to dry baked goods out a good deal more and the resulting texture is usually not as good.  You can try substituting some of the pea protein with whey, but if you do, use a whey concentrate or a mix of whey and casein.  Do not use whey protein isolate as this will be even more drying and can add bitterness.  You really don’t want that.
Instructions
Preheat the oven to 170℃.   Line a 12-muffin pan with cupcake liners and set aside.
Combine the egg, quark, yoghurt in a large bowl and whisk together until light and creamy.  Add the remaining ingredients, except for the egg whites.  Beat until the batter is smooth.
In a separate bowl, with clean beaters or whisk, whisk the egg whites until stiff peaks.
Gently fold the raspberries into the cake batter, taking care not to break up the raspberries much.  You want to have whole pieces of fruit when you bite into the cakes.  Finally, gently fold through the beaten egg whites until no streaks remain.
Divide the batter among the prepared cupcake molds.
Bake for about 20 – 25 minutes.  I baked them for 20 minutes as I think this produces a better result with a slightly more gooey centre.  It will depend largely on your oven though.
Remove from the oven and let cool on a wire rack.  Note, they will rise like the little troopers they are and then they will fall again in the centre when the cool.  Like little flourless chocolate cakes.  Gooey centre, check.  Moist, check.  Raspberry goodness explosions, check check check!
Store in an airtight container.

Nutritional Profile
The following is based on the recipe above and shows that there is no great difference whether you use organic raw cacao or Dutch process.  For the record, I used Valrhona dutch process this time as I’m saving my raw cacao for smoothies.

I have not accounted for any added extras including extra sweeteners or chocolate chips, cacao nibs etc.

*Recipe taken from:
chocolatechillimango.com