Peppermint Cupcakes

For the Chocolate Cupcakes:
- 1 ½ cups Almond flour 🥯
- ⅓ cup Cocoa powder (unsweetened) 🍫
- ½ cup Erythritol or Monk fruit sweetener 🍬
- 1 tsp Baking powder 🥄
- 3 large Eggs 🥚
- ⅓ cup Melted butter or coconut oil 🧈
- 1 tsp Peppermint extract 🌿
For the Peppermint Frosting:
- 8 oz Cream cheese, softened 🧀
- 4 tbsp Butter, softened 🧈
- ½ cup Powdered sweetener 🍬
- ½ tsp Peppermint extract 🌿
Garnish:
- Sugar-free red sprinkles for that holiday magic! 🔴✨

Prep the Oven: Preheat your oven to 350°F and line a muffin tin with liners. ⏲️📈🔥
Mix Dry Ingredients: In a large bowl, whisk together almond flour, cocoa powder, sweetener, and baking powder. 🥣🌪️💎
Combine Wet Ingredients: Add the eggs, melted butter, and peppermint extract. Mix until the batter is smooth and dark as seen in the photo! 🍫🌪️🤤
Bake to Perfection: Fill muffin liners about 3/4 full. Bake for 18–22 minutes until a toothpick comes out clean. ⏲️📈🙌
Cool Completely: Allow cupcakes to cool on a wire rack before frosting so the “snowy” topping doesn’t melt! ❄️🌬️💎
Whip the Frosting: Beat softened cream cheese, butter, sweetener, and peppermint extract until light and fluffy. 🥣🌪️☁️
The Masterpiece Swirl: Pipe a generous, high swirl of frosting onto each cupcake to mimic a snowy peak! 🎨🧁🥇
The Festive Finish: Dust with sugar-free red sprinkles for that beautiful contrast against the white frosting. 🔴✨🎨
Serve: Display them on a festive plate and watch them disappear! 🍽️😋🧤✨

The “Perfect Swirl” Secret: As shown in the photo, use a large star tip to get those professional, defined ridges in your peppermint frosting! 🧁🛡️💎
The “Moisture” Hack: Add a tablespoon of sour cream to the cupcake batter for an extra-tender crumb that stays moist for days! 🥛🎯✨