Questified Peppermint Bark Mini Cupcakes Recipe

Ingredients

PEPPERMINT BARK MINI CUPCAKES

• ⅓ cup almond flour
• 2 tbsp coconut flour
• 1 scoop Quest Chocolate Milkshake Protein Powder
• 2 tbsp zero calorie sweetener
• 2 tbsp unsweetened cocoa powder
• ½ tsp baking powder
• Pinch salt
• 1 Peppermint Bark Quest Bar, chopped
• ½ cup almond milk
• 1 egg
• 1 egg white
• 1 tbsp melted butter

 Frosting:

• 1 cup low fat ricotta cheese
• 2 tbsp powdered zero calorie sweetener
• 1 scoop chocolate milkshake protein powder
• 2 tbsp unsweetened cocoa powder
• 1-2 tbsp almond milk

1. Preheat the oven to 350 F and prepare two cupcake tins with 14 mini liners.
2. In a bowl, stir together the almond flour, coconut flour, protein powder, sweetener, cocoa powder, baking powder and salt and then set it aside.
3. In a microwave safe bowl, add the chopped bar and almond milk and cook on high for 1 minute, stir until smooth.
4. Let cool for five minutes before whisking in the eggs and melted butter.
5. Add the dry ingredients to the wet and stir until a batter forms.
6. Distribute the batter between the liners and bake the cupcakes for 12-14 minutes. Let cool.
7. For the frosting, use a hand held mixer to beat the ricotta, powdered sweetener, protein and cocoa powder together until smooth.
8. Add the almond milk 1 tablespoon at a time for a smoother consistency.
9. Transfer the frosting to a piping bag and add a dollop of frosting onto each cupcake and smooth out with a knife. Top with sprinkles if desired.