Chocolate Mint Cupcakes with Chocolate Peppermint Swirl Frosting
Dairy-free keto chocolate mint cupcakes topped with a swirled chocolate peppermint frosting. Prep Time 30 mins, Total Time 30 mins. Author: Megan.
⏱️ Prep: 30 min🍳 Cook: 25 min
Ingredients
| 3/4 cup | 180 ml | coconut butter, warm |
| 2/3 cup | 160 ml | sweetener of choice (Monkfruit for Keto, honey for GAPS/Paleo, coconut sugar/maple syrup for Paleo) |
| 1/2 cup | 120 ml | coconut oil, melted and warm (or other liquid fat) |
| 1/2 cup | 120 ml | cocoa powder |
| 2 | eggs, room temperature | |
| 1/4 cup | 60 ml | coconut flour |
| 1/4 cup | 60 ml | full fat coconut milk, warm (or full fat raw dairy milk) |
| 1 teaspoon | 5 ml | gelatin |
| 1 teaspoon | 5 ml | peppermint oil (optional) |
| 1/2 teaspoon | 2.5 ml | baking soda, sifted |
| 1/4 teaspoon | 1.3 ml | sea salt |
| 1 cup | 240 ml | butter, room temperature (frosting) |
| 4 ounces | 115 g | cream cheese or chevre, room temperature (frosting) |
| 1/3 cup | 80 ml | confectioners sweetener (Swerve for Keto) (frosting) |
| 3 Tablespoons | 45 ml | cocoa powder (frosting) |
| 1 teaspoon | 5 ml | peppermint oil (frosting) |
| 1/2 teaspoon | 2.5 ml | spirulina (frosting) |
Instructions
Cupcakes:
- Preheat oven to 325 degrees Fahrenheit. Place liners in muffin pans. Set aside.
- Place warm and room temperature (no cold) liquid ingredients in large bowl and mix: coconut butter, (sweetener if doing GAPS or maple syrup variation), melted coconut oil, eggs, full fat milk and optional peppermint oil.
- In medium size bowl, stir together dry ingredients: sweetener (if doing Keto or coconut sugar version), cocoa powder, coconut flour, gelatin, baking soda and sea salt.
- Add dry ingredients to wet ingredients. Stir to combine; do not over-mix. Scoop about 2 ounces batter into each muffin slot.
- Bake in preheated oven 25 minutes. Test for doneness with toothpick; look for moist crumbs adhering. Remove from oven. Cool.
Chocolate Mint Swirl Frosting:
- Place in large mixing bowl: room temperature butter and room temperature cream cheese. Use mixer on high speed to beat together well, until texture is lightened, about 30 seconds.
- Add sweetener of choice and continue to beat until well incorporated.
- Add peppermint oil and spirulina. Mix again until fully incorporated. Scoop half or slightly less than half the frosting into half (taking care to keep it to one side) of a pastry bag (or fully into one pastry bag if you wish to nest 2 full pastry bags inside a third pastry bag to create the swirl).
- Add cocoa to frosting bowl. Beat to mix, until fully incorporated. Fill second half side of pastry bag with chocolate frosting; (or fill second pastry bag with chocolate frosting).
- Pipe frosting onto cooled cupcakes. Serve!