You Should Swipe Right On This Chocolate Cream Cupcake…

chocolate cream cupcake
Recipe of the Week


Yields: 4 servings | Serving Size: 1 cupcake

Calories: 170 | Protein: 16g | Fat: 4g | Net Carb: 6g (1g sugar)

Fiber: 5g  P/CAL: 38%

Prep Time: 20 min | Cook Time: 22 min | Total Time: 50 min



1 Chocolate Brownie Quest Bar®

¼ cup unsweetened almond milk

1 tablespoon sugar-free chocolate chips

2 egg whites

3 tablespoons zero-calorie sweetener

1 tablespoon nonfat Greek yogurt

½ teaspoon vanilla extract

1 tablespoon oat flour

1 tablespoon coconut flour

1 teaspoon cocoa powder

½ teaspoon baking powder

¼ teaspoon baking soda

Pinch of salt

Nonstick cooking spray


½ scoop Quest® Vanilla Milkshake Protein Powder

⅓ cup low-fat ricotta cheese

2 tablespoons zero-calorie sweetener

½ teaspoon vanilla extract


¼ scoop Quest® Chocolate Milkshake Protein Powder

3 tablespoons unsweetened almond milk

2 tablespoons sugar-free chocolate chips

Pinch of zero-calorie sweetener




  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.


  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.


  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.



  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.