Recipe by: Shira Saponer

Yield: 18 servings

Prep Time: 20 minutes

Ingredients:
1 package kosher-for-Passover instant vanilla pudding
1/3 cup heavy cream
½ cup sugar
2 containers Tnuva Quark Creamy Soft Cheese, 9%
1 tablespoon vanilla extract
2 eggs
2 tablespoons potato starch
18 milk chocolate coins, unwrapped

Instructions:
1. Preheat oven to 350⁰F.
2. Combine the pudding with the cheese and the cream. Add the eggs, sugar, vanilla and potato starch.
3. Pour the mixture into cupcake holders and bake for 14 minutes. Turn off the oven and place a chocolate coin on top of each cupcake. Return to the oven and, leaving the oven door open, let the chocolate melt onto the cupcakes.