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Mint Chocolate Cupcakes

Course: Cupcakes
Cuisine: American
Keyword: coconut flour recipes, Easy cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 cupcakes
Calories: 259kcal
Author: Angela Coleby
A chocolate cupcake slathered with a mint cream cheese topping
Print Recipe


  • ¼ cup butter, unsalted softened
  • ¼ cup erythritol
  • 3 eggs medium
  • ¼ cup coconut flour
  • ¼ cup cocoa powder unsweetened
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 tablespoons coconut milk


  • 4 oz cream cheese
  • ¼ cup butter, unsalted softened
  • 2 tablespoons erythritol ground
  • 2 drops green food colouring
  • ¼ teaspoon peppermint extract



  • Preheat the oven to 180C/350F degrees.
  • Whisk the butter and erythritol together until smooth
  • Gradually add the eggs, one at a time and continue to whisk
  • Add the coconut flour, salt, baking powder, cocoa powder and coconut milk and whisk until smooth.
  • If the batter seems too thick add more coconut milk.
  • Place the batter into cupcake cases ¾ of the way up and bake for 20 minutes until the tops spring back lightly when touched.
  • Allow to cool


  • Mix the cream cheese and butter together until blended
  • Add the erythritol, peppermint extract and green food colouring until soft with no lumps. (Mix with a blender if it's easier).  
  • Smother or pipe the cupcakes with the mint frosting
  • Decorate with a couple of chocolate chips (Optional)


Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1cupcake | Calories: 259kcal | Carbohydrates: 6.7g | Protein: 6g | Fat: 24g | Fiber: 3.5g