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Mint Fudge Cupcakes with Fork

Keto Mint Fudge Cupcakes


  • Author: Lila Ruth
  • Prep Time: 15-20 min
  • Cook Time: About 20 minutes
  • Total Time: About 45 minutes
  • Yield: 12 cupcakes 1x

Description

4.2 Net Carbs Per Cupcake. (Swerve has 0 net carbs)


Ingredients

Scale
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  • half + half
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  • 1.5 teaspoons peppermint extract for intense mint flavor (or 1/4 to 1/2 teaspoon for milder flavor).
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  • Fresh mint leaves for decor (we dipped ours in some melted Lily’s Unsweetened Chocolate Chips. You can add a tablespoon of coconut oil to thin the melted chocolate. We decorated the edges with gold leaf.)
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  • 1/4 teaspoon peppermint extract (or 1/2 teaspoon for more intense flavor)
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Instructions

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  5. Melt the 8 squares of Unsweetened Baker’s reserved for the frosting in a microwave safe bowl at 30 second intervals until melted, stirring each time. When chocolate is melted and smooth, stir in your melted butter with a dry fork or whisk. Add in the vanilla and peppermint extracts, then quickly whisk in the milk.
  6. Pour chocolate mixture into a mixing bowl. Sift Swerve Confectioner, cocoa powder and salt over top. Blend with a hand mixer until smooth–frosting will be loose at this point. Place the mixing bowl in the freezer for 7 minutes to allow the chocolate and butter in the frosting to set. Remove from freezer and blend on medium speed to break down the hardened frosting and then on high speed until it gets nice and smooth. You can blend in an additional tablespoon of milk at this point if you want it even creamier and a bit thinner.
  7. Pipe or spread frosting onto cupcakes immediately after blending and serve. Store leftovers in an airtight container to keep them moist and refrigerate. Let them come to room temperature before serving again. Enjoy!
  • Category: Keto

Keywords: Keto, Low-Carb, Grain-Free, Gluten-Free Mint, Chocolate, Cupcakes, St Patrick's Day, Keto Fudge