Mini Chocolate Peppermint Cupcakes with Peppermint Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
Cupcakes
  • ½ cup Bob's Red Mill Gluten-Free Chocolate Cake Mix
  • 1 Tbsp Ghee butter, melted
  • ⅓  cup unsweetened Almond milk
  • ¼ banana, very ripe
  • ½ tsp peppermint extract
  • 2 Tbsp peppermint crunch
  • ¼ cup Semisweet Dark Chocolate Baking Chunks (62% cacao)
  • ⅛ cup hot water (added right at the end)
Frosting
  • 1 tsp Ghee butter, melted
  • 2 tsp organic, powdered sugar
  • 2 wedges Laughing Cow Smooth Sensations Classic Cream Cheese Spread (1/3 less fat)
  • ¼ tsp peppermint extract
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line your mini cupcake pan(s) with cupcake liners (my mini cupcake pans only hold 12; the recipe will make about 17).
  3. Mix together all cupcake ingredients, except for the hot water.
  4. Add the hot water to batter at the end, stir by hand.
  5. Pour batter (~ ¾ full) into cupcake liners.
  6. Bake cupcakes for about 18-20 minutes.
  7. Cool completely.
  8. Meanwhile, mix together all frosting ingredients (for a batch this small, I just whipped by hand).
  9. Once cupcakes have cooled, spread cream cheese frosting over the cupcakes.
  10. Top with peppermint crunch sprinkles, if desired.
Recipe by A Gutsy Girl® at https://agutsygirl.com/2012/12/04/mini-chocolate-peppermint-cupcakes-with-peppermint-cream-cheese-frosting/