Peppermint Ganache Cupcakes

Peppermint Ganache Cupcakes 2
Peppermint Ganache Cupcakes 2

Peppermint Ganache Cupcakes


  • 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

  • 1 cup salted butter, softened
  • ¾ cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 1 teaspoon sugar-free peppermint extract
  • 2-3 tablespoons heavy whipping cream


  1. Prepare the cupcakes according to the box, let cool completely.
  1. 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.
  2. Place the tip into the center of each cupcake a squeeze about 2 tablespoons of the ganache into the center of each cupcake.
  3. 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.
Peppermint Ganache Cupcakes
Nutrition Facts

Serving Size 1

Servings 12

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

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