Macros per cupcake (without topping): 4.9g Protein, 63 Calories, 1.8g Fat, 7.1 Carbs


  • 2 tbsp ProtoLyte in Chocolate Fudge Cookie

  • 1/2 cup flour

  • 1 tbsp unsweetened cocoa powder

  • 1 tsp baking soda

  • 1 tsp sugar

  • 1 tbsp splenda 

  • 1 tbsp light sour cream

  • 1 tbsp melted light butter

  • 3 tbsp egg whites

  • 1 serving of chocolate chips



  • 1 serving size (28g) cherry pie filling



  • Sugar free cherry glaze

  • Mini chocolate chips



  • Preheat oven to 325 degrees and bake for 12-15 minutes (make sure cupcakes are cooked all the way through)

  • Mix dry ingredients and wet ingredients separately, minus the chocolate chips.

  • Once both are mixed well, combine and mix well with spoon ( no mixer needed).

  • Pour and fill 1/2 of the batter into a sprayed cupcake pan or tin.

  • Pour cherry pie filling evenly into cupcake pans overtop the cupcake batter.

  • Once dispersed evenly, cover the cupcakes with the remaining cupcake batter.

  • Bake in oven at 325 for 12-15 minutes (different ovens may vary in baking time).

  • Let cupcakes cool and top with optional toppings. 







Visit for more on NPC Bikini Competitor, Chelsie Burkhart!

By VMI Sports 0 comment


Leave a comment

Your email address will not be published. Required fields are marked *

Please note, comments must be approved before they are published

Just added to your wishlist:
My Wishlist
You've just added this product to the cart:
Go to cart page