5.0 from 3 votes
Sugar Free Chocolate Cupcake with Mint Buttercream
Minty, chocolatey, and sweet, these sugar free chocolate cupcakes with mint buttercream are a fun indulgence for the holidays. Or anytime!
Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Servings: 12
Course:
Dessert
Cuisine:
American
Ingredients
Sugar Free Chocolate Cupcakes:
- ¼ cup boiling water
- ¼ cup hot coffee or additional boiling water
- ½ cup cocoa
- ¼ cup milk
- 2 eggs
- 1 cup allulose/monkfruit sweetener
- 1 teaspoon vanilla
- ¾ cup butter or cocoa butter melted and partly cooled
- 1 ¼ cup flour
- ½ teaspoon baking soda
- ¼ teaspoon salt omit if using salted butter
Mint Buttercream:
- 3 cups powdered sweetener (erythritol or allulose, okay if monkfruit/stevia added)
- 1 cup butter room temperature
- 1 teaspoon vanilla
- ½ teaspoon mint extract
- 1 Tablespoon water or milk
Instructions
- Combine the cocoa, hot water and hot coffee, and stir until the cocoa is dissolved. Add milk. Set aside.
- In another bowl, combine the flour and baking soda. Set aside
- Next heat butter or cocoa butter until just melted, then let partially cool (so you don’t cook the egg). In a large mixing bowl with the paddle attachment, beat the eggs until fluffy, then beat in sugar and vanilla. Mix in the melted and slightly cooled butter or cocoa butter.
- Finally, alternate adding a third of the chocolate mixture, then a third of flour mixture into the egg mixture, mixing by hand between each add.
- Divide into 12 muffin cups then bake at 350 F for 18-22 minutes or until an inserted toothpick comes out clean. Let cool before frosting.
- To prepare frosting, beat softened butter until light and fluffy, about 3 minutes. Add the powdered sweetener ½-1 cup at a time, until fully mixed in. Add mint extract, vanilla extract and milk or water and beat another minute. This amount of frosting should make a nice dome for 12 cupcakes. For a more modest amount, you could cut the frosting amount in half.
- Frost cupcakes when they are cool
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