Peace on earth and CHOCOLATE to all. Because what are the holidays without chocolate? These are the perfect Christmas cupcakes to share with your loved ones. All the flavor, none of the guilt. Scroll down for the recipe!

Peppermint Chocolate Cupcakes

1 cup coconut sugar, sifted
3/4 cup gluten-free flour blend (I like Namaste Foods)
1/2 cup raw cacao powder (my favorite here!)
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp himalayan pink salt
1 egg, room temp
1/2 cup coconut milk
1/4 cup avocado oil
3/4 tsp peppermint extract
1/2 tsp vanilla extract
1/2 cup boiling water

Mix all the dry ingredients. Mix all the wet ingredients except boiling water in a separate bowl and add to dry ingredients, beating 1-2 minutes and scraping the sides of the bowl. Add the boiling water and stir to combine. Fill lined muffin cups 3/4’s full and back at 375F for 20 minutes. Allow to cool completely before frosting.

 

Chocolate Mint Frosting

1 cup chocolate chips
8oz grass-feed butter (about 16 tbs)
1/2 cup coconut sugar, blended to a powder & sifted
1 tbs heavy cream
1 tsp vanilla extract
1/4 tsp peppermint extract

Melt the chocolate chips in a double boiler or heat-proof bowl in a post of simmering water. Allow to cool while beating together butter & coconut sugar until fluffy. Add cream & extracts and beat again. Beat in chocolate sauce in three parts until smooth.

You can make this dairy free by using coconut oil instead of butter and coconut cream instead of heavy cream. These cupcakes are a holiday crowd pleaser!