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5
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Chocolate Peppermint Cupcakes with Cream Cheese Frosting
Prep Time
10
mins
Cook Time
16
mins
Total Time
26
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Servings
Calories:
285
kcal
Author:
Hallie Klecker
Ingredients
For the frosting:
1
8-ounce package cream cheese, softened
½
cup
1 stick unsalted butter, softened
2
tablespoons
honey
Pinch
of sea salt
For the cupcakes:
1/3
cup
coconut flour
sifted
1/3
cup
unsweetened cocoa powder or raw cacao powder
sifted
½
teaspoon
baking soda
¼
teaspoon
sea salt
5
large eggs
room temperature
½
cup
honey
1½
teaspoons
natural peppermint extract
1/3
cup
coconut oil
melted
Raw cacao nibs
for garnish (optional)
Instructions
Make the frosting:
With an electric mixer, beat together the cream cheese, butter, honey, and salt until smooth, 1-2 minutes.
Refrigerate until ready to use. (Frosting may be prepared up to 2 days in advance.)
Make the cupcakes:
Preheat the oven to 350ºF.
Line
12
cups of a standard muffin pan with paper liners.
In a large bowl, whisk together the coconut flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, honey, and peppermint extract.
Pour the egg mixture into the flour mixture and whisk to combine.
Whisk in the coconut oil until smooth and blended.
Divide the batter evenly among the lined muffin cups.
Bake for 16-18 minutes until the cupcakes spring back lightly when touched and a toothpick inserted comes out clean.
Cool completely before frosting.
Garnish frosted cupcakes with cacao nibs, if using.
Nutrition
Calories:
285
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
22
g
|
Saturated Fat:
14
g
|
Cholesterol:
109
mg
|
Sodium:
256
mg
|
Potassium:
95
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
590
IU
|
Vitamin C:
0.1
mg
|
Calcium:
35
mg
|
Iron:
0.9
mg