Peppermint and mocha aren’t exactly a famous pairing. But maybe this new recipe will change all that. And once you taste these Questified Peppermint Mocha Cupcakes, we think you’ll think so too. It’s amazing what they’re doing with delicious Quest protein bars these days.
Check out the full recipe below:
NUTRITIONAL INFO
QUESTIFIED PEPPERMINT MOCHA CUPCAKES
Yields: 16 servings | Serving Size: 1/2 cupcake
Calories: 140 | Protein: 8g | Fat: 11g | Net Carb: 2g
Total Carb: 9g | Sugar: 1g
Ingredients
QUESTIFIED PEPPERMINT MOCHA CUPCAKES
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup unsweetened special dark cocoa powder
- 1 scoop Quest Chocolate Milkshake Protein Powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 Quest Peppermint Bark Bar
- ½ cup almond milk
- 2 tbsp coffee, black
- 2 eggs
- 2 tbsp unsweetened applesauce
- 2 tbsp vegetable oil
- ⅓ cup zero calorie sweetener
- ⅓ cup sugar free chocolate chips
- 1 peppermint candy, crushed
Method
- Preheat the oven to 350 F and prepare a muffin tin with 8 liners.
- In a mixing bowl, stir together the almond flour, cocoa powders, protein, baking soda and salt.
- In a microwave safe mixing bowl, melt the peppermint bar and coffee together in 20 second increments, stirring between each until smooth and then whisk in the remaining almond milk, eggs, applesauce, oil and sweetener until well combined.
- Add the dry ingredients to the wet and mix using a rubber spatula until combined.
- Distribute the batter between the cupcake liners and bake for 18-20 minutes and baked through.
- Once the cupcakes cool, melt the chocolate in a microwave safe bowl in 15 second increments, stirring between each until smooth. Dip the top of each cupcake in the chocolate and top with crushed peppermint candy pieces.
