1 stick melted butter (Earth Balance for Dairy-Free)
1/2 teaspoonvanilla extract
1/4 teaspoon peppermint extract (or 1/2 teaspoon for more intense flavor)
1/4 cup half + half or coconut milk
1 cupSwerve Confectioner Sugar Replacement
2 tablespoons unsweetened cocoa powder
1/4th teaspoon salt
Preheat oven to 350 degrees.
In a large bowl, whisk together your almond flour, Swerve Confectioner’s Sweetener, cocoa powder, baking powder and baking soda until evenly combined.Add your eggs, milk, vanilla extract, peppermint extract, apple cider vinegar over top of the flour mix, but do not blend yet, set bowl aside.
In a separate, small, microwaveable bowl, add your unsweetened chocolate squares.Microwave at 30 second intervals (stirring each time) until completely melted.(Usually about 2.5-3 minutes total).
Stir olive oil into your melted chocolate.Pour melted chocolate mixture over the other ingredients and blend together until all is incorporated evenly.Stir in your chocolate chips–use batter immediately.
Pour or spoon batter into cupcake liners about 2/3 of the way full and bake at 350 degrees for about 20-22 minutes.Place foil over top lightly at 15 minute mark.
Remove your cupcakes from the oven and let them cool completely.
Frosting:While cupcakes are cooling, go ahead and mix together the frosting.
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.
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.
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!