Chocolate Peppermint Cupcakes are Keto, Paleo, GAPS and Low Carb, with just slight variations for each diet. The chocolate cupcakes are SUPER moist! and good!, and you'll LOVE the swirl frosting!
2/3cupsweetener of choiceMonkfruit 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
1/2cupcoconut oilmelted and warm, or other liquid fat: melted warm butter/ghee, melted warm lard, avocado oil
1/2cupcocoa powderfair trade, see Recipe Notes for link to good cocoa
2eggsroom temperature (not cold); you can do this by placing cold eggs in a glass with hot tap water for 30 minutes
4ouncescream cheeseor chevre (pour off any liquid), room temperature; okay to replace with butter for GAPS
1/3cupsweetener of choice:confectioners Swerve for Keto (or stevia, to taste), honey for GAPS, honey or maple syrup for Primal
3Tablespoonscocoa powderfair trade, see Recipe Notes
1teaspoonpeppermint oilsee Recipe Notes; brands vary in intensity, so see Recipe Notes for brand or taste for quantity if using a different brand
1/2teaspoonspirulina(optional) see Recipe Notes OR use beet powder or natural coloring for pink 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 optioanl 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).