S’mores and More Cupcakes

The crunchy, sticky s’mores sandwich you know and love has taken on a less messy and delightfully fluffy façade. These S’mores and More Cupcakes offer the three traditional layers, but they’ve been slightly reorganized. You get a double-chocolate layer, a graham cracker crust and a whipped white chocolate frosting. What more could you want? Maybe 15 grams of protein and less than 3 grams of sugar will light your fire – you sure won’t be lighting any actual flames.

S’mores and More Cupcakes

Cupcakes

1 Double Chocolate Chunk Quest Bar
¼ cup almond meal flour
¼ scoop Giant Sports Delicious Vanilla Shake Protein Powder
3 Tbsp. reduced-fat graham cracker crumbs
1 Tbsp. coconut flour
1/8 tsp. baking powder
2 Tbsp. plain Greek yogurt
1 Tbsp. sugar-free coffee creamer or protein creamer mixed with almond milk
1 Tbsp. sugar-free Torani syrup (optional)
¼ Tbsp. coconut oil, melted
1 egg white

Frosting

¼ cup plain Greek yogurt
1 Tbsp. sugar-free white chocolate pudding mix
1 Tbsp. sugar-free coffee creamer or protein creamer mixed with almond milk
4 drops liquid stevia

Directions

Preheat oven to 350°F and place 3 silicone cupcake liners on a baking sheet.
In a small bowl, mix together graham cracker crumbs and coconut oil. Distribute this mixture evenly among the cupcake liners and press down firmly to form the bottom crust layer.
Cut the Quest Bar into 3 even pieces and microwave on a greased plate for 12 seconds. Mold each piece into the cupcake liners on top of the graham cracker crust.
In a large bowl, combine the remaining cupcake ingredients and mix until well combined.
Spoon batter into cupcake liners over top the chocolate Quest Bar layer.
Bake cupcakes for 16 minutes, or until a toothpick comes out clean. While baking, prepare the frosting…
In another bowl, mix all frosting ingredients until completely smooth and creamy. Let cupcakes cool completely before topping with frosting.
Enjoy!