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Proudly Australian

Choc-Mint Cupcakes

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 16 Cupcakes


Cake: 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 Icing: 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)


  1. Bring the cream just to a boil.
  2. 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.
  3. Add peppermint extract and mix until combined. Taste test and add more peppermint extract slowly if you desire a stronger taste.
  4. Place into a shallow pan and place into fridge while making cupcakes.
  5. Preheat oven to 180°C and line a cupcake pan.
  6. Whisk eggs and add melted butter, milk, and vanilla extract.
  7. Whisk in slowly the cocoa powder, flour, Natvia, salt, and baking powder.
  8. Pour into prepared cupcake pan and bake for 15-20 minutes until a tooth pick comes out clean.
  9. Allow to cool slightly and flip out of pan while it is still warm.
  10. Allow to cool.
  11. Pull ganache out of fridge about 10-15 minutes before icing the cupcakes.
  12. Place ganache into a bag fitted with a medium-large star or french tip and pipe onto cupcakes.
  13. 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.
  14. Place cupcakes into refrigerator and allow to chill until the icing is set. Store in refrigerator.
No nutritional info supplied

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