Low Calorie Mint Chocolate Cupcakes With Frosting From Cook You Recipes

LOW CALORIE MINT CHOCOLATE CUPCAKES WITH FROSTING FROM 'COOK YOU

Steps:

• 1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan with paper liners.
• 2. Using a handheld or standing mixer, whisk the eggs and sugar for 5 minutes, until pale and quadrupled in size. Add the grated sweet potato and whisk again. Whisk in the ground almonds, flour, peppermint extract, salt, cocoa powder and baking powder until they are well combined. Add the chocolate chunks or chips, and using a spatula, mix so that they are evenly distributed.
• 3. Divide the batter evenly among the cupcake liners so that each liner is half-filled. This will give them enough space to puff up and rise to the top while baking.
• 4. Bake for 20 minutes. They will be somewhat flat on top rather than dome-shaped.
• 5. Once cooked, remove from the oven and cool for 15 minutes. Transfer to the refrigerator until the cupcakes are cold. The cupcakes will need to be cold to keep the icing from sliding off.
• 6. While the cupcakes are baking, make the icing: With a wooden spoon or mixer, beat the butter with one heaping tablespoon of the sugar, the peppermint extract and coloring for a minute until they are all incorporated and the butter has softened slightly. Add the confectioners' sugar one heaping tablespoon at a time, with half a teaspoon of water each time you add the sugar, and beat between each addition. Once all the sugar is added, you should have a soft green paste.
• 7. Ice each cold cupcake, using just over a tablespoon of frosting per cupcake. Finish by sprinkling dark chocolate shavings over the top of each one.

MINT CHOCOLATE CUPCAKES

Steps:

• Combined all the dry ingredient.
• Add all the wet ingredients.
• Mix well for 2 to 3 minutes.
• From here you can make cupcakes or cake.
• Your choice.
• For cupcakes bake at 350°F for 15-20 minutes or until a toothpick comes out clean.
• For a 8x8-inch pan, grease the pan lightly, and bake at 350°F for 35 minutes or until the toothpick comes out clean.
• Let cool and frost with green icing or frosting and enjoy.

HEALTHY MINT CHOCOLATE CUPCAKES

Steps:

• To prepare the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners, and coat the liners with cooking spray.
• In a medium bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, peppermint extract, and vanilla stevia. Stir in the Greek yogurt. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and the remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
• Divide the batter between the prepared paper liners. Bake at 350°F for 21-24 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
• While the cupcakes bake, prepare the frosting. Add the Greek yogurt, cocoa powder, instant pudding, and vanilla stevia to a large bowl. Beat with an electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the cupcakes have completely cooled, pipe the chocolate frosting on top just before serving.