Chocolate Peppermint Cupcakes

Chocolate Peppermint Cupcakes

Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 6


  • 3 large Eggs (Whole)
  • ¼ cup Coconut Milk Unsweetened
  • ¼ cup Xylitol
  • 1 tsp Vanilla Extract
  • 7 tbsp Unsalted Butter
  • 4 tbsp Almond Flour
  • 2 tbsp Cocoa Powder
  • ¼ tsp Baking Powder
  • ¼ tsp Salt
  • 4 oz Coconut Cream
  • 2 tbsp Erythritol
  • 1 serving Bob's Starlight Mints Peppermint Sugar Free Candy


  • 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, 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 ¼ cup softened butter and continue to beat another minute. Add the powdered erythritol. Beat another minute then add the 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.

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