Mint Chocolate Cupcakes w/ Peppermint Frosting - keto, low carb, sugar-free, gluten free

Just in time for the holidays!  These come together super quick and the frosting is DELICIOUS, and I don't even like frosting! Unless it has cream cheese in it, but this one doesn't ;)

What you'll need for the cupcakes:

1 pouch of our dark chocolate cake mix

2 eggs

1 tsp peppermint extract

5 TBSP melted butter


What you'll need for the frosting:

1/3 cup butter

scant 2/3 cup hershey's cocoa powder

1 tsp peppermint extract

generous 1/2 cup of powdered erythritol, like Lakanto brand

1/3 cup heavy whipping cream



1. Prepare the cake mix as instructed on the back of the package EXCEPT sub in the peppermint extract for the vanilla. Then divide batter evenly between 6 muffin tins lined with paper cups. Bake for 16-18 minutes, or until a toothpick comes out mostly clean. Allow to cool.

2. While the cupcakes are cooling, melt the butter in a small pot and then add the cocoa powder and whisk until smooth.  Transfer to a large bowl and let cool for a few minutes.

3. Sift in about half of the powdered erythritol and blend well with a rubber spatula, or you can use a standing mixer.  Then add in 1/2 of the heavy cream, and blend again.  Repeat this process once more, and also add in the peppermint extract. Taste for sweetness level.  If you want to add in more erythritol or more heavy cream (to thin it down more), do that at this time.

4. Transfer frosting to a pastry bag, or a heavy duty ziploc with tip cut off, and pipe onto the cooled cupcakes.  Makes enough for 6 generously frosted cupcakes.




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