Chocolate Cream Cupcakes

170 calories
net carbs

Yields: 4 servings


  1. 1 Chocolate Brownie Quest Bar®
  2. 14 cup unsweetened almond milk
  3. 1 tablespoon sugar-free chocolate chips
  4. 2 egg whites
  5. 3 tablespoons zero-calorie sweetener
  6. 1 tablespoon nonfat Greek yogurt
  7. 12 teaspoon vanilla extract
  8. 1 tablespoon oat flour
  9. 1 tablespoon coconut flour
  10. 1 teaspoon cocoa powder
  11. 12 teaspoon baking powder
  12. 14 teaspoon baking soda
  13. Pinch of salt
  14. Nonstick cooking spray


  1. 12 scoop Quest® Vanilla Milkshake Protein Powder
  2. 13 cup low-fat ricotta cheese
  3. 2 tablespoons zero-calorie sweetener
  4. 12 teaspoon vanilla extract


  1. 14 scoop Quest® Chocolate Milkshake Protein Powder
  2. 3 tablespoons unsweetened almond milk
  3. 2 tablespoons sugar-free chocolate chips
  4. Pinch of zero-calorie sweetener

Prep: 20min Cook: 22min


  1. Preheat oven to 350°F.
  2. Break Quest Bar® into small pieces.
  3. In a small bowl, add Quest Bar® pieces, almond milk, and chocolate chips. Microwave for 1 minute. Stir until smooth.
  4. In a stand mixer, mix egg whites, sweetener, yogurt, and vanilla extract on low.
  5. Spoon in Quest Bar® mixture, and continue mixing until completely combined.
  6. 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.
  7. Spray four muffin cups with cooking spray.
  8. Fill cups with batter 34 full.
  9. Bake for 20 minutes, or until an inserted toothpick comes out clean. Let cool.


  1. In a mini-blender, combine Quest Protein Powder®, ricotta, sweetener, and vanilla extract, and blend until smooth.
  2. Spoon filling into a sealable plastic bag.
  3. Cut corner of bag for piping.


  1. In a microwave-safe bowl, add almond milk and chocolate chips. Microwave for 40 seconds.
  2. Stir in Quest Protein Powder® and sweetener until smooth.


  1. Once cupcakes have cooled, cut a cone shape into the top of each, reserving cone pieces.
  2. Pipe filling inside, and replace cone.
  3. Frost top with chocolate ganache.
  4. Pipe swirls on top of each cupcake.
  5. Refrigerate for 5 to 10 minutes to set.

Serving Size: 1 cupcake

  • Calories: 170
  • Protein: 16g
  • Fat: 4g
  • Net Carb: 6g
  • Fiber: 5g
  • P/CAL: 38%