Mint Chocolate Cupcakes

The world is just a little bit sweeter with these rich, minty goodies.
Keyword Chef Taffiny Elrod, Chocolate Mint
Recipe Creator Chef Taffiny Elrod
Prep Time 30 minutes
Cook Time 20 minutes

Yields:

12 cupcakes

Ingredients:

Cupcakes

  • 2 servings Chocolate Mint Keto Chow
  • 1 cup fine almond flour 3 oz.
  • 1/2 cup cocoa powder
  • 1/2 cup granulated erythritol
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 large eggs
  • 1/2 cup avocado oil
  • 2/3 cup unsweetened almond milk
  • 1 tsp. chocolate extract optional

Chocolate layer

  • 1/2 cup sugar-free dark chocolate
  • 1/2 cup heavy cream

Frosting

  • 1 cup unsalted butter
  • 1 cup powdered erythritol
  • 1/2 tsp. peppermint extract
  • 1-2 drops green food coloring
  • piping bag and tip
  • 12 cup standard muffin tin
  • paper liners

Directions:

  • 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.
Nutrition Facts
Mint Chocolate Cupcakes
Serving Size
 
1 cupcake
Amount per Serving
Calories
311.19
% Daily Value*
Fat
 
30.17
g
46
%
Saturated Fat
 
11.62
g
73
%
Trans Fat
 
0.62
g
Polyunsaturated Fat
 
2.85
g
Monounsaturated Fat
 
13.77
g
Cholesterol
 
73.75
mg
25
%
Sodium
 
348.83
mg
15
%
Potassium
 
486.79
mg
14
%
Carbohydrates
 
22.43
g
7
%
Fiber
 
2.71
g
11
%
Sugar
 
0.64
g
1
%
Sugar Alcohol
 
17.74
g
Net Carbs
 
1.98
g
Protein
 
7.49
g
15
%
Vitamin A
 
683.23
IU
14
%
Vitamin C
 
20
mg
24
%
Calcium
 
218.98
mg
22
%
Iron
 
0.87
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
mint chocolate cupcakes

Ingredients:

Cupcakes

  • 2 servings Chocolate Mint Keto Chow
  • 1 cup fine almond flour 3 oz.
  • 1/2 cup cocoa powder
  • 1/2 cup granulated erythritol
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 large eggs
  • 1/2 cup avocado oil
  • 2/3 cup unsweetened almond milk
  • 1 tsp. chocolate extract optional

Chocolate layer

  • 1/2 cup sugar-free dark chocolate
  • 1/2 cup heavy cream

Frosting

  • 1 cup unsalted butter
  • 1 cup powdered erythritol
  • 1/2 tsp. peppermint extract
  • 1-2 drops green food coloring
  • piping bag and tip
  • 12 cup standard muffin tin
  • paper liners
Nutrition Facts
Mint Chocolate Cupcakes
Serving Size
 
1 cupcake
Amount per Serving
Calories
311.19
% Daily Value*
Fat
 
30.17
g
46
%
Saturated Fat
 
11.62
g
73
%
Trans Fat
 
0.62
g
Polyunsaturated Fat
 
2.85
g
Monounsaturated Fat
 
13.77
g
Cholesterol
 
73.75
mg
25
%
Sodium
 
348.83
mg
15
%
Potassium
 
486.79
mg
14
%
Carbohydrates
 
22.43
g
7
%
Fiber
 
2.71
g
11
%
Sugar
 
0.64
g
1
%
Sugar Alcohol
 
17.74
g
Net Carbs
 
1.98
g
Protein
 
7.49
g
15
%
Vitamin A
 
683.23
IU
14
%
Vitamin C
 
20
mg
24
%
Calcium
 
218.98
mg
22
%
Iron
 
0.87
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • 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.

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