Print
Mint Chocolate Cupcakes
Prep Time 10 minutes
Cook Time 15 minutes
Servings 24 cupcakes
Calories 153 kcal
Author Team MuscleEgg
For The Cake
-
1 1/2
cup
Kodiak power cakes mix
-
1/4
cup
coconut flour
-
1/2
cup
cacao powder
-
1/2
cup
stevia baking blend or sweetener of choice
-
1
tablespoon
baking soda
-
1 1/2
teaspoon
baking powder
-
1
teaspoon
pink salt
-
2
whole eggs
-
1/3
cup
MuscleEgg Mint Brownie egg whites
-
1/4
cup
oil of choice
-
2
cups
milk of choice
-
1/2
teaspoon
peppermint extract
-
2
teaspoons
vanilla extract
For The Topping
-
1/2
cup
chocolate chips
-
1
teaspoon
coconut oil
-
3
tablespoons
heavy cream
-
2
tablespoons
coconut butter
-
1/4
teaspoon
mint extract
-
Preheat oven to 350 degrees and line a cupcake pan with cupcakes liners or coat with non stick spray.
-
Add all CAKE ingredients to a large bowl or stand mixer. Mix well on high to combine until smooth.
-
Portion and add batter to prepared cupcake pan. Bake for 15-20 minutes until set and a toothpick comes out clean when poked through the center.
-
Remove from oven and let cool completely on a wire rack.
-
Prepare topping by adding chocolate chips and coconut oil to a medium bowl. Heat in the microwave in 20 second increments until melted.
-
Stir in heavy cream and whisk until smooth. Pour over cakes.
-
Add melted coconut butter and mint extract to a separate small bowl. Stir until smooth and drizzle over chocolate.
Serving Size 1 cake (makes 24)
Calories 153
Protein 7g
Total Carbohydrate 11g
Total Fat 10g
Fibre 3g