Chocolate Chip Cookie Dough Cupcakes

³ Description

Chocolate Chip Cookie Dough Chickpea Protein Cupcakes topped with Protein Chocolate Frosting made from a Greek Yogurt base, and finished with Vegan-Chocolate Covered Chocolate Chip Cookie Dough QuestBar Bites!

² Ingredients

•  1 large Egg
•  1/4 cup Carob Chips
•  1.33 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
•  6 serving (serving = 1 tbsp) Nestle Semi-Sweet Mini Chocolate Chip Morsels
•  4 serving (serving = 1/2 cup) Trader Joe's Organic Garbanzo Beans
•  6 serving (serving = 1 packet) Sugar in the Raw Stevia Extract in the Raw
•  1/3 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  8 serving (serving = 1/8 tsp) Great Value Baking Powder
•  2 serving (serving = 1 scoop) About Time Whey Protein Isolate
•  1 serving (serving = 1 bar) Quest Chocolate Chip Cookie Dough

q Directions

For Cupcakes:
Drain, rinse, and clean chickpeas under water in a strainer. In a blender combine chickpeas, 1/3 cup almond milk, and 1/3 cup fate yogurt. Blend/Pulse until chickpeas are pureed and all ingredients are combined. Transfer mixture into a mixing bowl. Add in 1tsp vanilla extract, 1tsp baking powder, the stevia, and 1 scoop of About Time Vanilla Protein Powder. Mix all ingredients together until combined thoroughly. Whip in 1 large egg. Lastly, gently fold in the mini chocolate chips.
Equally distribute batter into 9 sprayed muffin tins.
Cook on 350F for 20-25 minutes (until cupcakes are baked through and bounce back when touched. Will be super moist and fairly thick.

For Frosting:
Mix together 1 cup Fage and 1 scoop AboutTime Chocolate Protein Powder until completely combined. Use frosting equally on the 9 cupcakes.

For QuestBites:
Break apart a Chocolate Chip Cookie Dough QuestBar into 25-30 equal balls. Melt Carob Chips in a double boiler or in a fondue melter. Once Chips are melted roll QuestBar balls in the chocolate one at a time until completely covered and set on non-stick paper (parchment/wax) to cool and harden.

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