Chocolate Cake Mix Mint Chocolate Chip Cupcakes

Cake

• 1 box Swerve Sweets Chocolate Cake Mix
• 3 large eggs
• ⅓ cup water
• ⅓ cup oil
• 1 tbsp vanilla extract

Mint Chocolate Chip Frosting

• 4 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 cup Swerve, Confectioner’s
• ½ cup heavy whipping cream, room temperature (more if needed)
• 1 to 2 tsp mint extract
• Natural green food colouring such as India Tree or Color Kitchen
• 2 ounces dark sugar-free chocolate, very finely chopped

Cake

1. Preheat the oven to 350 and line a muffin pan with 12 silicone or parchment paper liners.
2. Prepare the cake batter according to the directions. Divide evenly among the muffins cups. Bake 15 to 20 minutes, until firm to the touch. Remove and let cool completely in the pan.

Mint Chocolate Chip Frosting

1. In a large bowl, beat together the cream cheese and butter until smooth. Beat in the sweetener until well combined.
2. Add the whipping cream and mint extract, and beat in until smooth and creamy. If the frosting is too thick for spreading, add more whipping cream, 1 tablespoon at a time, until the desired consistency is achieved.
3. Add just enough green food coloring until a pale green is achieved. If using the powders from Color Kitchen, use a very light hand. Do not use the full package! The color continues to develop as the frosting sits.
4. Fold in the chopped chocolate. Spread or dollop onto the cupcakes. To make the frosting look like a scoop of ice cream, use a cookie scoop to top the cupcakes.

Note: Because of the chocolate pieces, this is very hard to pipe with an icing bag. If you wish to do so, leave out the chocolate and simply sprinkle it on top of the cupcakes.

Makes 12 servings.