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Michelle Ralph-Larose

Michelle Ralph-Larose

Michelle is the Gold Medal Finalist of Muscle Insider‘s Best Protein Chef 2020. Michelle is a passionate protein baker/chef that is dedicated to creating recipes to help others achieve their personal goals while maintaining a positive relationship with food. She believes food plays many different roles in our lives; nourishment for growth and healing, fuel for energy. She believes celebrations and traditions are all part of an experience that do not need to be restricted but replaced with ideal, quality ingredients without sacrificing taste or texture. Michelle is eager to share her delicious recipes and creative tips to help you succeed in reaching your personal goals while enjoying your food. For more of Michelle, she can be found on Instagram @michelleralphlarose_ and for more tasty examples of her treats @cleaneats.treats

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Double Mocha Protein Cupcakes

This recipe is perfect for the health conscience chocolate mocha lover!

Enjoy these rich and creamy chocolate bites with a subtle hint of roasted coffee while knowing they’re still aligned with your goals and healthy choices.

Makes 16 cupcakes

Start by setting your oven at 350

Here’s what you’ll need for your CUPCAKES


Add ingredients to your mixer

  • 2 eggs
  • 2/3 cup stevia (or natural sugar substitute of choice)
  • 3/4 cup unsweetened applesauce 
  • 3/4 cup plain Greek yogurt (I use skyr for the thickness and high protein content)
  • 4 oz strong coffee (I brewed mine over ice with a cinnamon stick add into mixture when slightly cooled)
  • 2 tablespoons coconut oil (room temp slightly melted)
  • 1/2 cup unsweetened nut milk of choice (I used macadamia)

In a separate bowl add some of your dry ingredients


  • 1/2 cup unsweetened cocoa
  • 2 scoops gourmet chocolate protein powder (I use @dymatize ISO100 whey protein in gourmet chocolate. Cocoa Pebbles flavour is amazing also!)
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/8 tsp salt (Himalayan)
  • 1 tsp baking soda
  • 2 tsp baking powder 


  • Mix together then slowing add dry ingredients into your mixer with wet ingredients 
  • Add mixture to your cupcake liners and bake for approximately 19-21 min 
  • They will seem soft but will set once cooled 
  • Wait 10 min before removing them from their pans then place on a cooling rack to fully cool
  • While your cupcakes are baking begin making your CHOCOLATE ICING 

In your mixer add:

  • 4.5 oz light cream cheese
  • 1/4 cocoa unsweetened 
  • 2 tablespoons coconut oil 
  • 1tsp vanilla extract 
  • 2 scoops chocolate protein powder (Again, I used @dymatize ISO100 gourmet chocolate) 
  • 7.5 g fat free chocolate pudding mix 
  • Pinch of salt 
  • 1/4 cup creamer 10%
  • 1/2 cup Pasteurized egg whites 

OPTIONAL: Add a sweetener of choice. I found it sweet enough with the pudding mix and protein powder.

Mix well set in the fridge until your cupcakes are cooled enough to decorate

Keep cupcakes refrigerated up to 5 days...Or freeze up to 3 months

Nutritional Info (Each Cupcake):

  • 138 calories 
  • 11.5 g Protein 
  • 9.1g carbs ( 5 net)
  • 5.7 g Fats ( 4 saturated)
  • 4g Fiber 
  • 2g sugar

Share and enjoy!

For more mouth watering and healthy recipes, Michelle can be found on Instagram @michelleralphlarose_  and @cleaneats.treats or right here in her column at Muscle Insider

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