Ingredients

The following ingredients have 11 Servings
  • 1 1/2 Cups Gluten-Free Baking Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1 Tsp Baking Powder
  • 1 Cup Granulated Erythritol (or preferred granulated sugar)
  • 1 Prepared Bob's Red Mill Egg Replacement
  • 3/4 Cup + 2 TB Unsweetened Non-Dairy Milk
  • 1/4 Cup Neutral Oil (or melted Vegan/Soy-Free Butter)
  • 1/2 to 1 Tsp Pure Peppermint Extract (or Mint Extract)
  • 1 Stick of Softened Vegan/Soy-Free Butter (I use Melt)
  • 3 Cups Powdered Erythritol (or preferred powdered sugar)
  • 1-3 Tsps of Water or Unsweetened Non-Dairy Milk (as needed)
  • 1 Tsp Pure Peppermint Extract (or Mint Extract)
  • Natural Green Food Coloring (a few drops, to desired color)
  • Natural Allergy-Free Chocolate Sprinkles (to top)

Instruction

  • Preheat the oven to 350°F.
  • In a large mixing bowl, combine all the dry cupcake batter ingredients and whisk together. Then add the wet and mix together to form a thick brownie-like batter.
  • Line or grease a standard cupcake pan for 10-12 cupcakes. Add about 2-3 tablespoons of the cupcake batter to each mold.
  • Bake the cupcakes for 18-20 minutes, until a toothpick comes out mostly clean. Allow the cupcakes to cool slightly before transferring them out of the pan and onto a wire rack to cool completely.
  • To make the frosting, combine the softened stick of butter and powdered sweetener in a bowl and cream them together with a hand mixer or stand mixer. Add water or non-dairy milk as needed. Mix in the peppermint extract and food coloring until desired coloring.
  • Add the finished frosting to a pastry gun, pastry bag, or use a knife to frost the chocolate cupcakes to your liking.
  • While the frosting is still wet, add the chocolate sprinkles, if desired.