Stop yourself. As drool-worthy as that bag of chocolate-covered pretzels might look right now, you could do so much better. The same sweet-salty combo you’re craving is taken to new heights in this unique cupcake recipe, featuring a mere five ingredients that create a mouthwatering flavor-and-texture dynamic. Yes, pretzels are involved. Chocolate’s there, too. Even better: it’s the chewy-gooey brownie-type chocolate.
![Chocolate Protein Cupcakes with Pretzel Crumble]()
Chocolate-Covered Pretzel Quest Bar Cupcakes
Makes 3 cupcakes
Macros per cupcake:
178 calories | 7 g protein | 20.3 g carbs | 7.2 g fiber | 10.1 g fat | 3.3 g sugar
Ingredients
1 Chocolate Brownie Quest Bar
1 cup gluten-free pretzel sticks
1 Tbsp. stevia
1 Tbsp. coconut oil, melted
2 tsp. honey
Directions
- Preheat oven to 350°F and prepare 3 silicone or paper cupcake liners with nonstick cooking spray. Place in a muffin/cupcake pan and set aside.
- Cut Quest Bar into 4 even pieces. Cut one of those pieces into 4 smaller pieces and set aside.
- Microwave the 3 larger pieces for 12 seconds and mold to the bottom of each cupcake liner.
- Place pretzels in a food processor and pulse. I prefer to have smaller pretzel chunks, but you can blend into a fine powder if desired.
- In a medium bowl, combine pretzel pieces, stevia, coconut oil and honey.
- Evenly spoon pretzel mixture into each cupcake liner. Press down lightly with your fingers.
- Microwave the remaining 4 smaller Quest Bar pieces for 8 seconds and flatten with a rolling pin. Spray your rolling pin with nonstick cooking spray to make it easier to roll.
- Lay flattened Quest Bar pieces over pretzel mixture and press down lightly.
- Bake for 8 minutes.
- Remove and let set for at least 30 minutes before removing the cupcake liners.
- Drizzle with melted chocolate or coconutter and sprinkle with any additional pretzel pieces. Enjoy!