Ingredients
- 3 eggs
- 1/2 cup/125g/4.2 oz butter, melted
- 1 cup/250ml/8.4 oz milk of choice
- 2 tsp vanilla extract
- 1 cup/180g/6.3 oz Natvia
- 1/2 cup/45g/1.5 oz cocoa powder
- 2 cups/300g/7 oz all purpose flour
- 1 tsp salt
- 3 tsp baking powder
- 1 1/4 cups/310ml/10.3 oz heavy cream
- 2 cups/360g/12.6 oz dark chocolate chips - sugar free if desired
- 1 tsp peppermint extract (or more to taste)
| Makes: 16 Cupcakes |
Directions
Ganache Icing:
- Bring the cream just to a boil.
- Take off heat and add the chocolate chips and whisk until chocolate chips are completely melted. You may have to put on a low heat and constantly stir until fully melted.
- Add peppermint extract and mix until combined. Taste test and add more peppermint extract slowly if you desire a stronger taste.
- Place into a shallow pan and place into fridge while making cupcakes.
Cupcakes:
- Preheat oven to 180°C and line a cupcake pan.
- Whisk eggs and add melted butter, milk, and vanilla extract.
- Whisk in slowly the cocoa powder, flour, Natvia, salt, and baking powder.
- Pour into prepared cupcake pan and bake for 15-20 minutes until a tooth pick comes out clean.
- Allow to cool slightly and flip out of pan while it is still warm.
- Allow to cool.
Icing Cupcakes:
- Pull ganache out of fridge about 10-15 minutes before icing the cupcakes.
- Place ganache into a bag fitted with a medium-large star or french tip and pipe onto cupcakes.
- If the ganache is too hard, leave it out to soften a little more. If it's too soft and won't hold its shape, put it back in the fridge for a few minutes.
- Place cupcakes into refrigerator and allow to chill until the icing is set. Store in refrigerator.
