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Swirled chocolate mint frosting is so appealing. You’ll love piping it on and eating it off! This dessert is Keto, Paleo, GAPS and low-carb, with just slight variations for each diet. The chocolate cupcakes are straight chocolate, no mint, just moist and good. The frosting is two flavors: Both are minty, fun and chocolatey-good, to create a swirl that’s so pretty! (Need a great egg-free cupcake? You’ll love this recipe.)
To create a swirled frosting there are two options:
You can either “paint” two sides of a pastry bag, meaning fill each side with a different flavor, which is a little messy but works well. (See a video how-to on this method here.)
Or you can fill two pastry bags, each with a different flavor and fit both bags inside a third empty bag. If you don’t mind using three bags, this technique works well and is less messy.
Both methods produce such a pretty piped swirl that you’ll have fun creating! I recommend using the 1M pastry tip by Wilton for the ideal cupcake swirl look on your cupcake. (Find the 1M tip HERE. Or find a small set of decorating pastry tips HERE that includes the 1M.)
Moist Cupcakes: Keto, Paleo, GAPS
Regarding the cupcakes’ healthy ingredients, you’ll love the various fats and that they’re easy to digest. Simply choose the listed sweetener in the recipe that works for your diet. I give sweetener options for all diets listed: Keto/low-carb, Paleo and GAPS. The other ingredients stay the same. The cupcakes themselves are dairy-free, but there are a couple options: If you prefer to use butter or ghee instead of coconut oil, that works great.
The frosting contains dairy; so it’s Primal, Keto, GAPS. (If you need a dairy-free alternative, it’s likely palm shortening [find it here, not the orange one] will work well, but I haven’t tried it yet.)
As you’ll see below in the recipe, it’s indicated to have all of your wet ingredients warm. Make sure to do this, as coconut butter will not mix in well to the dry ingredients if it hits cold ingredients.
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 and full fat milk.
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).