INGREDIENTS
CUPCAKE:
1 Chocolate Brownie Quest Bar®
¼ cup unsweetened almond milk
1 tablespoon sugar-free chocolate chips
2 egg whites
3 tablespoons zero-calorie sweetener
1 tablespoon nonfat Greek yogurt
½ teaspoon vanilla extract
1 tablespoon oat flour
1 tablespoon coconut flour
1 teaspoon cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
Nonstick cooking spray
FILLING:
½ scoop Quest® Vanilla Milkshake Protein Powder
⅓ cup low-fat ricotta cheese
2 tablespoons zero-calorie sweetener
½ teaspoon vanilla extract
GANACHE:
¼ scoop Quest® Chocolate Milkshake Protein Powder
3 tablespoons unsweetened almond milk
2 tablespoons sugar-free chocolate chips
Pinch of zero-calorie sweetener
METHOD
CUPCAKE:
Preheat oven to 350°F.
Break Quest Bar® into small pieces.
In a small bowl, add Quest Bar® pieces, almond milk, and chocolate chips. Microwave for 1 minute. Stir until smooth.
In a stand mixer, mix egg whites, sweetener, yogurt, and vanilla extract on low.
Spoon in Quest Bar® mixture, and continue mixing until completely combined.
In a small bowl, stir together oat flour, coconut flour, cocoa powder, baking powder, baking soda, and salt, then add to mixer. Mix until smooth.
Spray four muffin cups with cooking spray.
Fill cups with batter ¾ full.
Bake for 20 minutes, or until an inserted toothpick comes out clean. Let cool.
FILLING
In a mini-blender, combine Quest Protein Powder™, ricotta, sweetener, and vanilla extract, and blend until smooth.
Spoon filling into a sealable plastic bag.
Cut corner of bag for piping.
GANACHE
In a microwave-safe bowl, add almond milk and chocolate chips. Microwave for 40 seconds.
Stir in Quest Protein Powder™ and sweetener until smooth.
ASSEMBLY:
Once cupcakes have cooled, cut a cone shape into the top of each, reserving cone pieces.
Pipe filling inside, and replace cone.
Frost top with chocolate ganache.
Pipe swirls on top of each cupcake.
Refrigerate for 5 to 10 minutes to set.
