Mini Chocolate Peppermint Cupcakes with Peppermint Cream Cheese Frosting
Prep time:
Cook time:
Total time:
Serves: 16
- 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)
- 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
- Preheat the oven to 350 degrees.
- Line your mini cupcake pan(s) with cupcake liners (my mini cupcake pans only hold 12; the recipe will make about 17).
- Mix together all cupcake ingredients, except for the hot water.
- Add the hot water to batter at the end, stir by hand.
- Pour batter (~ ¾ full) into cupcake liners.
- Bake cupcakes for about 18-20 minutes.
- Cool completely.
- Meanwhile, mix together all frosting ingredients (for a batch this small, I just whipped by hand).
- Once cupcakes have cooled, spread cream cheese frosting over the cupcakes.
- 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/
3.3.3077