Chocolate Peppermint Cupcakes
THM:S, low carb, sugar free, gluten/nut free
Serves: 18 cupcakes
Chocolate Cupcakes:
Peppermint Frosting:
  1. For the cupcakes, whisk the dry ingredients. Add the wet ingredients and mix well. Divide the batter among 18 cupcake tin holes. (I like to use paper liners for less mess and no chance of sticking, but if you don't have any, grease the cupcake tins.) Bake at 350* for 20-22 minutes or until a toothpick comes out cleanly. Leave the cupcakes in the pans for 10 minutes, then remove them and let them cool completely before frosting.
  2. For the frosting, beat the first set of ingredients together until smooth. Add the cream and beat until thick. Frost the cooled cupcakes, then refrigerate the cupcakes to chill completely before serving.
*I like to use reduced-fat cream cheese because the frosting is rich enough as it is.
The chocolate cupcakes without the frosting are dairy free if you use a dairy-free protein powder to make my baking mix.
If you don't have any of my baking mix on hand, you can try substituting THM Baking Blend. You'll probably need a few extra tablespoons since my mix is drier and soaks up more liquid.
Recipe by Briana Thomas at