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Swirled chocolate peppermint 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 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 instead? You’ll love this recipe.)
Regarding the two swirl frostings, one is peppermint and one is chocolate-peppermint. I like to color my peppermint swirl either pink, for which I use this super-food beet powder, or you can use this pink natural food coloring. Or I use this spirulina for the green color. Obviously peppermint grows green, but I like both options. Both are pretty, both are fun, and cupcakes should be both; so choose whichever or no color based on you and your occasion. Uncolored peppermint buttercream is also so pretty swirled with chocolate. And, if you wish, you can sprinkle crushed red and white peppermint candies over the top (which is not Keto or Paleo) or garnish in some other pretty way, like with shaved chocolate, chocolate chips or with honey patties etc.
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’ ingredients, you’ll love the healthy 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.
- 3/4 cup coconut butter warm
- 2/3 cup sweetener of choice Monkfruit Sweetener (see link below in Recipe Notes or preferred low-carb sweetener) works for Keto, honey for GAPS/Paleo, coconut sugar/maple syrup also work for Paleo
- 1/2 cup coconut oil melted and warm, or other liquid fat: melted warm butter/ghee, melted warm lard, avocado oil
- 1/2 cup cocoa powder fair trade, see Recipe Notes for link to good cocoa
- 2 eggs room temperature (not cold); you can do this by placing cold eggs in a glass with hot tap water for 30 minutes
- 1/4 cup coconut flour
- 1/4 cup full fat coconut milk warm (not cold), or full fat dairy raw milk, if tolerated
- 1 teaspoon gelatin see link in Recipe Notes
- 1 teaspoon peppermint oil optional (You can make the cupcakes plain chocolate if you wish.)
- 1/2 teaspoon baking soda, sifted
- 1/4 teaspoon sea salt
- 1 cup butter room temperature (2 sticks)
- 4 ounces cream cheese or chevre (pour off any liquid), room temperature; okay to replace with butter for GAPS
- 1/3 cup sweetener confectioners Swerve for Keto (or stevia, to taste), honey for GAPS, honey or maple syrup for Primal
- 3 Tablespoons cocoa powder fair trade, see Recipe Notes
- 1 teaspoon peppermint oil see Recipe Notes; brands vary in intensity, so see Recipe Notes for brand or taste for quantity if using a different brand
- 1/2 teaspoon spirulina see Recipe Notes
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.
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!