Low Calorie Mint Chocolate Cupcakes With Frosting F

Name: Low Calorie Mint Chocolate Cupcakes With Frosting From 'Cook You
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 3/4 cup sugar; 1 cup sweet potato, peeled and finely grated; 1/2 cup almonds, finely ground; 3/4 cup plain flour; 1 teaspoon peppermint extract; 1/4 teaspoon salt; 1 tablespoon Dutch-processed cocoa powder; 2 teaspoons baking powder; 3/4 cup dark chocolate chips or 3/4 cup mint chocolate, bar cut into chunks; For the icing; 2 cups confectioners' sugar; 2 ounces unsalted butter, room temperature; 1/2 teaspoon green food coloring; 1 teaspoon peppermint extract; 2 tablespoons cold water; For the top; shavings dark chocolate

Servings: persons

2 large eggs
3/4 cup sugar
1 cup sweet potato, peeled and finely grated
1/2 cup almonds, finely ground
3/4 cup plain flour
1 teaspoon peppermint extract
1/4 teaspoon salt
1 tablespoon Dutch-processed cocoa powder
2 teaspoons baking powder
3/4 cup dark chocolate chips or 3/4 cup mint chocolate, bar cut into chunks
For the icing
2 cups confectioners' sugar
2 ounces unsalted butter, room temperature
1/2 teaspoon green food coloring
1 teaspoon peppermint extract
2 tablespoons cold water
For the top
shavings dark chocolate

1
1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan with paper liners.
2
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
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
4. Bake for 20 minutes. They will be somewhat flat on top rather than dome-shaped.
5
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
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
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.

1128

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 large eggs, 3/4 cup sugar, 1 cup sweet potato, peeled and finely grated, 1/2 cup almonds, finely ground, and more.

Yes, Low Calorie Mint Chocolate Cupcakes With Frosting From 'Cook You falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low Calorie Mint Chocolate Cupcakes With Frosting From 'Cook You

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions