Peppermint Ganache Cupcakes 2
Ingredients
Cupcakes
- 1 box Swerve Chocolate Cake Mix, prepared via the cupcake method
- 1/3 cup water
- 1/3 cup oil (vegetable, avocado, or coconut oil)
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 sugar-free candy cane, crushed (optional)
Peppermint Ganache
- 1 cup sugar-free chocolate chips
- ½ cup heavy whipping cream
- 1 ½ teaspoon sugar-free peppermint extract
Icing
- 1 cup salted butter, softened
- ⅔ cup Swerve Confectioners
- ¾ cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1 teaspoon sugar-free peppermint extract
- 2-3 tablespoons heavy whipping cream
Instructions
- Prepare the cupcakes according to the box, let cool completely.
- For the peppermint ganache, combine all of the ingredients in a small microwave safe bowl. Microwave for 30 second then stir to combine, if needed heat in additional 15 second increments until smooth. Transfer the mixture to a piping bag fitted with a small star tip.
- Place the tip into the center of each cupcake a squeeze about 2 tablespoons of the ganache into the center of each cupcake.
- In a medium bowl, beat the butter until smooth and fluffy. Beat in the remaining ingredients and beat for 5 minutes until light and fluffy. Transfer to a piping bag fitted with your desired tip and ice the cupcakes. Sprinkle with crushed candy canes, store at room temperature for 1 day or in the refrigerator for 3.
Nutrition Facts Serving Size 1 Servings 12 |
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Calories 410 |
Total Fat 40g |
Total Saturated Fat 18g |
Cholesterol 105mg |
Sodium 170mg |
Total Carbs 35g |
Dietary Fiber 11g |
Sugars 3g |
Swerve 17g |
Protein 7g |
Net Carbs: 7g |