You Should Swipe Right On This Chocolate Cream Cupcake…

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. 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 ¾ full.
9. Bake for 20 minutes, or until an inserted toothpick comes out clean. Let cool.

FILLING

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.

GANACHE

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.

ASSEMBLY:

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.