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    Home » Dessert Recipes » Cakes & Cupcakes » Dark Chocolate Peppermint Cupcakes

    Dark Chocolate Peppermint Cupcakes

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Nov 27, 2017 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for keto dark chocolate peppermint cupcakes

    The dark chocolate and peppermint combination is always a hit and these Dark Chocolate Peppermint Cupcakes hit it out of the park. With rich chocolate cake, peppermint buttercream, and a smooth ganache icing they are simply amazing.

    two halves of a dark chocolate peppermint cupcake sitting on a white plate

    collage of food
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    My dad loves chocolate and mint. One of his favorite candies is the little Andes mint chocolate pieces in the green wrappers. When he retired about 5 years ago I made a dark chocolate peppermint layer cake for his party. It was splendid. But it was from the Cake Mix Doctor cookbook and full of sugar, gluten, and all that jazz.

    one dark chocolate peppermint cupcake sitting on a white plate next to a cup of coffee from above

    This time of year I crave mint. It reminds me of candy canes which remind me of Christmas. I've been dreaming about that chocolate peppermint layer cake and wanted a healthier version. I chose to make cupcakes because they are easier to store and serve than a full layer cake if you aren't cooking for a crowd. I also kept this recipe on the small side, making just 6 decadent cupcakes, but you can easily double it to make a full dozen.

    close up on a dark chocolate peppermint cupcake with the wrapper slightly removed

    I will readily admit that I'm one of those people that licks the bowl clean after making some yummy batter, whether it has raw eggs or not. I was licking my cuisinart blade thinking how bad it would be if I admitted that. But here I am. I do not recommend licking sharp objects. I have not cut my tongue yet but I am not responsible if you do.

    dark chocolate cupcake batter scooped into cupcake wrapper lined muffin tin next to bowl and ice cream scoop of more batter

    Dark Chocolate Peppermint Cupcakes are perfect for the peppermint patty fan in your life! Or the junior mint fan. Or the peppermint hot chocolate fan. There are so many delicious treats with chocolate and peppermint it's no wonder I had to make it into a healthy cupcake!

    dark chocolate cupcake batter scooped into cupcake wrapper lined muffin tin

    Chocolate Cake:

    1 cup almond flour

    6 tablespoon butter

    ⅓ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

    2 eggs

    1 teaspoon vanilla

    1.5 teaspoon baking powder

    2 tablespoon cocoa

    a bunch of dark chocolate cupcakes with center cuts out next to a bowl of peppermint filling

    Peppermint Buttercream:

    ¼ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

    2 tablespoon butter

    1 teaspoon peppermint extract

    overhead view of keto dark chocolate peppermint cupcakes

    Peppermint Ganache:

    ½ cup sugar-free chocolate chips

    ⅓ cup heavy whipping cream

    1 teaspoon peppermint extract

    two halves of a dark chocolate peppermint cupcake laying center up on a white plate

    Store your Dark Chocolate Peppermint Cupcakes in the fridge.

    Try my vanilla almond flour cupcakes!

    hand holding a dark chocolate peppermint cupcake cut in half

     

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    two halves of a dark chocolate peppermint cupcake sitting on a white plate

    Dark Chocolate Peppermint Cupcakes

    With rich chocolate cake, peppermint buttercream, and a smooth ganache icing Dark Chocolate Peppermint Cupcakes are simply amazing.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Course: Dessert, Snack
    Cuisine: American
    Servings: 6 cupcakes
    Calories: 374
    Author: Taryn

    Ingredients

    Chocolate Cake:

    • 1 cup almond flour
    • 6 tablespoon butter
    • ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2 eggs
    • 1 teaspoon vanilla
    • 1.5 teaspoon baking powder
    • 2 tablespoon cocoa

    Peppermint Buttercream:

    • ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2 tablespoon butter
    • 1 teaspoon peppermint extract

    Peppermint Ganache:

    • ½ cup sugar-free chocolate chips
    • ⅓ cup heavy whipping cream
    • 1 teaspoon peppermint extract
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    Instructions

    • Preheat the oven to 350. Line 6 holes on a standard sized cupcake tin with paper liners.
    • In a food processor pulse the cake ingredients until smooth. Divide between the prepared cupcake liners.
    • Bake for 26-28 minutes or until the cupcakes no longer jiggle and feel firm when lightly pressed. Cool completely.
    • Meanwhile, in a small bowl, stir together the ingredients for the buttercream. Set aside.
    • In a separate small bowl microwave the heavy cream and peppermint extract until hot but not boiling, about 2 minutes. Add the chocolate chips and stir until they are melted. To get a very smooth, thick ganache transfer to a small blender and blend until thickened and glossy.
    • To assemble: cut a small piece from the centers of the cupcakes. Divide the buttercream between them. Put the piece of cake you removed back on top. Spread the ganache over the cupcakes.
    • Store in the fridge.

    Notes

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 374 | Carbohydrates: 9g | Protein: 8g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 113mg | Sodium: 165mg | Potassium: 275mg | Fiber: 4g | Sugar: 1g | Vitamin A: 745IU | Calcium: 127mg | Iron: 3.2mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Comments

    1. Mrs. Dawn Woodward says

      February 27, 2021 at 9:39 pm

      This recipe looks really good but I do not like peppermint. I'm not into Keto really, but I am diabetic and am always looking for low-carb recipes. I would like to make this recipe without the peppermint.

      Reply
      • Taryn says

        February 28, 2021 at 1:05 pm

        You can make it without peppermint.

        Reply
    2. Diana says

      March 13, 2020 at 11:52 pm

      The cream inside the cupcake is all butter? I thought there might be something else. So there won't be much cream for the center. ?

      Reply
      • Taryn says

        March 14, 2020 at 7:40 am

        No, it isn't just butter. It is mostly a powdered sweetener. It is a peppermint buttercream. There is as much filling as you see in my photos. If you would like to fill them with something else that is fine.

        Reply
        • Jackie says

          December 10, 2020 at 12:15 pm

          Could you use Swerve in place of THM and if so how much?

        • Taryn says

          December 10, 2020 at 3:25 pm

          Swerve should work. You will need 1.25 to 1.5 times the amount listed.

    3. Peg says

      August 18, 2018 at 12:07 am

      Actually made these in a mini cupcake pan. Used a pastry bag and tip, and just filled each one with a bit of the buttercream. Spectacular! My friends loved these bite sized cupcakes.
      Oh, I also love them frozen. A nice summer treat.5 stars

      Reply
    4. Carlys says

      June 22, 2018 at 6:22 pm

      How did you get 4 carbs per cupcake

      Reply
      • Taryn says

        June 22, 2018 at 10:25 pm

        I ran the ingredients through a nutrition calculator. I just checked them again. These have 5 net carbs per cupcake, not 4. Sorry for the discrepancy.

        Reply
    5. Janet T says

      March 09, 2018 at 11:14 am

      Just wondering if the THM blend can be used instead of the almond flour? Does the almond flour make it taste grainy or heavy? Thinking this would even have all my kids on board! Or if it is too grainy more for me!

      Reply
      • Taryn says

        March 09, 2018 at 11:44 am

        I prefer almond flour in baked goods but baking blend would work too. Just use a little less. It isn't as moist as almond flour.

        Reply

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