These German Chocolate Coconut Cupcakes Will Treat Your Sweet Fall Cravings

These German Chocolate Coconut Cupcakes Will Treat Your Sweet Fall Cravings



 

Willkommen in Deutschland!

Guten Tag! Today ve half un rrecipe for schocolat coacoanut cupcakes from Chermany to share vit you! Und tsey are delicious und high in prrotein!

(Translation)

Welcome to Germany!

Good Day! Today we have a recipe for Chocolate Coconut Cupcakes from Germany to share with you! And they are delicious and high in protein!

But enough talk from us, check out this simple, delicious dessert recipe below!

NUTRITIONAL INFO

GERMAN CHOCOLATE COCONUT CUPCAKES

Yields:  4 servings  | Serving Size:  1 Cupcake

Calories: 150 | Protein: 14g  | Fat: 8g | Net Carb: 6g 

Prep Time: 22 min  | Cook Time: 15 min | Total Time:  37 min

Ingredients

Cupcake

  • Chocolate Brownie QuestBar®
  • 1⁄ 4cup unsweetened almond milk
  • 6 tablespoons liquid egg whites
  • 2 tablespoons zero-calorie sweetener
  • 1 tablespoon nonfat Greek yogurt
  • 1⁄ 2teaspoon vanilla extract
  • 1 tablespoon oat flour
  • 1 tablespoon coconut flour
  • 1 teaspoon cocoa powder
  • 1⁄ 4teaspoon baking powder
  • 1⁄ 4teaspoon baking soda
  • Pinch of salt

Pecan Frosting

Topping

  • 2 tablespoons unsweetened coconut shreds

Method

Cupcake

  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 (as needed). 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 3⁄ 4 full.
  9. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Let cool.

Frosting

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

Assembly

  1. Once each cupcake is cooled, pipe ¼ of frosting on each.
  2. Top with ½ tablespoon coconut shreds.

4 Comments

  1. acat65@hotmail.com'
    Andrea Christian

    I am having difficulty with your recipe. In the cupcake section of the directions it says to mix in chocolate chips that was left of the ingredient list. So how much chocolate chips do we add. Also the ingredient list calls for ricotta cheese but in the directions it calls for mascarpone. Which do we use and is it the same amount?

  2. Beckyrandall@rocketmail.com'

    I don’t see chocolate chips as an ingredient, but they’re in the directions?! Help!

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