Taffiny Elrod

Jan 11, 2022 · min read

Mint Chocolate Cupcakes

The world is just a little bit sweeter with these rich, minty goodies.

Pin Recipe

Prep Time 30

Cook Time 20

Servings cupcakes

Calories 311.19kcal

Equipment

piping bag and tip
12 cup standard muffin tin
paper liners

Ingredients

Cupcakes

2servingsChocolate Mint Keto Chow
1cupfine almond flour3 oz.
1/2cupcocoa powder
1/2cupgranulated erythritol
2tsp.baking powder
1tsp.baking soda
2large egg(s)
1/2cupavocado oil
2/3cupunsweetened almond milk
1tsp.chocolate extractoptional

Chocolate layer

1/2cupsugar-free dark chocolate
1/2cupheavy cream

Frosting

1cupunsalted butter
1cuppowdered erythritol
1/2tsp.peppermint extract
1-2drops green food coloring

Instructions

Preheat oven to 350℉. Line the muffin tin with paper cups and set aside.
Sift the Keto Chow, almond flour, cocoa powder, erythritol, baking powder, and baking soda together in a large bowl.
In a separate bowl, whisk the eggs and then mix in the avocado oil, almond milk, and chocolate extract if using.
Pour the wet ingredients into the center of the dry ingredients and mix until no lumps remain.
Fill the prepared muffin cups with the batter. The batter will be very thick. Smooth it into the cups and make a slight indentation in the center of each one. (Do not indent if you are baking at a high altitude.)
Bake for about 20 minutes, or until a tester inserted in the center comes out clean and the center springs back when lightly touched. Let the cupcakes cool.
To make the chocolate layer, heat the cream and chocolate in a microwave safe bowl, in 30-second bursts until the cream is very hot, and the chocolate is beginning to melt.
Stir until the chocolate is completely mixed with the cream and it’s smooth and glossy.
When the chocolate is cool but still pourable, spoon about a tablespoon into the center of each cooled cupcake.
Chill the cupcakes to set the chocolate.
To make the frosting, whip the butter in a large mixing bowl until it is lighter in color and about double in volume.
Add the erythritol, mint, and food coloring. Begin beating on low speed until all the erythritol is incorporated, then raise the speed to high and beat until the frosting is light and fluffy.
Transfer the frosting to a piping bag fitted with a large tip and pipe the frosting onto the cupcakes.
Chill until ready to serve.
Store cupcakes in the refrigerator for up to five days or, in the freezer for up to three months.

Keyword Chef Taffiny Elrod, Chocolate Mint

Nutrition Facts

Mint Chocolate Cupcakes

Serving Size

1 cupcake

Amount per Serving

Calories

311.19

% Daily Value*

Fat

30.17

Saturated Fat

11.62

Trans Fat

0.62

Polyunsaturated Fat

2.85

Monounsaturated Fat

13.77

Cholesterol

73.75

Sodium

348.83

Potassium

486.79

Carbohydrates

22.43

Fiber

2.71

Sugar

0.64

Sugar Alcohol

17.74

Net Carbs

1.98

Protein

7.49

Vitamin A

683.23

Vitamin C

Calcium

218.98

Iron

0.87

* Percent Daily Values are based on a 2000 calorie diet.

Taffiny Elrod

Keto Chef

Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.