Chocolate Peppermint Cupcakes Recipe

The Setpoint Diet Chocolate Peppermint Cupcakes

Total Time: 32 min
Prep: 15 min
Cook: 17 min
Servings: 6
Whole-Food Fats Per Serving: 2



  • 3 large Eggs (whole)
  • 1/4 cup Coconut Milk Unsweetened
  • 1/4 cup Xylitol
  • 1 tsp Vanilla Extract
  • 7 tbsps Unsalted Butter
  • 4 tbsp Almond Flour
  • 2 tbsp SANE Cocoa Powder
  • 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 4 ozs Coconut Cream
  • 2 tbsp Erythritol
  • 1 serving Bob’s Starlight Mints Peppermint Sugar Free Candy



  1. Preheat oven to 375°F. Prepare a muffin tin with 6 paper cups. Set aside.
  2. In a medium bowl whisk the eggs with the coconut milk, xylitol, vanilla peppermint extract and 3 tablespoons melted butter. Set aside.
  3. In a small bowl whisk together the almond flour, SANE Cocoa Powder, baking powder, and sale. Add to egg mixture whisking to incorporate all ingredients for about a minute. Pour into the 6 paper cups, place in the oven and bake until fully set in the center; about 15-18 minutes. When done, set on a wire rack to cool.
  4. Make Frosting: In a small bowl, beat the coconut cream with an electric mixer until smooth. Add 1/4 cup softened butter and continue to beat another minute. Add the powdered erythritol; beat another minute then add peppermint extract and food coloring as desired (optional; red is pretty as pictured and green is festive with the red and white candies). Adjust for sweetness by adding a pinch of stevia if desired. Frost cupcakes using a piping bag or by hand. Sprinkle with crushed peppermint candies.