SANE Cheery Chocolate Peppermint Cupcakes Recipe
Source: SANE Certified Recipe Book Collection
Chocolate Peppermint Cupcakes Recipe SANEScoring & Servings
- Servings: 6
- Time: 32 min
- Whole-Food Fats: 2
TIP: You can learn more about SANE Servings Sizes & Scoring at the upcoming free Flat-Belly Hormones Masterclass.
Chocolate Peppermint Cupcakes Recipe Ingredients
- 3 large Eggs (Whole)
- 1/4 cup Coconut Milk Unsweetened
- 1/4 cup Xylitol
- 1 teaspoon Vanilla Extract
- 7 tablespoons Unsalted Butter
- 4 tablespoons Almond Flour
- 2 tablespoons SANE Cocoa Powder
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 4 ounces Coconut Cream
- 2 tablespoons Erythritol
- 1 serving Bob’s Starlight Mints Peppermint Sugar-Free Candy
TIP: Can’t find some of these ingredients at your local grocery store? Have them delivered quickly and easily by visiting your SANE Superfoods Store.
Chocolate Peppermint Cupcakes Recipe Directions
- Preheat oven to 375°F. Prepare a muffin tin with 6 paper cups. Set aside.
- In a medium bowl whisk the eggs with the coconut milk, xylitol, vanilla, peppermint extract and 3 tablespoons melted butter. Set aside.
- In a small bowl whisk together the almond flour, SANE Cocoa Powder, baking powder, and salt. Add to egg mixture whisking to incorporate all ingredients for about a minute. Pour into the 6 paper cups, place in the oven and bake until fully set in the center; about 15-18 minutes. When done, set on a wire rack to cool.
- Make Frosting: In a small bowl, beat the coconut cream with an electric mixer until smooth. Add 1/4 cup softened butter and continue to beat another minute. Add the powdered erythritol; beat another minute then add peppermint extract and food coloring as desired (optional; red is pretty as pictured and green is festive with the red and white candies). Adjust for sweetness by adding a pinch of stevia if desired. Frost cupcakes using a piping bag or by hand. Sprinkle with crushed peppermint candies.
For best results, combine recipes into complete SANE meals: roughly 3 servings of veggies, 1 serving of protein, and 1 serving of fats.
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