¾cupbutter or cocoa buttermelted and partly cooled
1 ¼cupflour
½teaspoonbaking soda
¼teaspoonsaltomit if using salted butter
Mint Buttercream:
3cupspowdered sweetener(erythritol or allulose, okay if monkfruit/stevia added)
1cupbutterroom temperature
1teaspoonvanilla
½teaspoonmint extract
1Tablespoonwater or milk
Instructions
Combine the cocoa, hot water and hot coffee, and stir until the cocoa is dissolved. Add milk. Set aside.
In another bowl, combine the flour and baking soda. Set aside
Next heat butter or cocoa butter until just melted, then let partially cool (so you don’t cook the egg). In a large mixing bowl with the paddle attachment, beat the eggs until fluffy, then beat in sugar and vanilla. Mix in the melted and slightly cooled butter or cocoa butter.
Finally, alternate adding a third of the chocolate mixture, then a third of flour mixture into the egg mixture, mixing by hand between each add.
Divide into 12 muffin cups then bake at 350 F for 18-22 minutes or until an inserted toothpick comes out clean. Let cool before frosting.
To prepare frosting, beat softened butter until light and fluffy, about 3 minutes. Add the powdered sweetener ½-1 cup at a time, until fully mixed in. Add mint extract, vanilla extract and milk or water and beat another minute. This amount of frosting should make a nice dome for 12 cupcakes. For a more modest amount, you could cut the frosting amount in half.
Frost cupcakes when they are cool
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.