These German Chocolate Coconut Cupcakes Will Treat Your Sweet Fall Cravings

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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!


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!



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



  • 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


  • 2 tablespoons unsweetened coconut shreds



  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.


  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.


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