Chocolate Peppermint Cupcakes

• Refrigerated

  • 3/4 cup Egg whites
  • 4 Eggs

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 1 1/3 cup Briana's baking mix
  • 2/3 cup Cocoa powder
  • 1/2 tsp Salt
  • 1 1/4 tsp Vanilla
  • 1/2 tsp Watkins peppermint extract
  • 1/2 tsp Xanthan gum

• Oils & Vinegars

  • 1/2 cup Olive oil

• Dairy

  • 8 oz Cream cheese
  • 3/4 cup Heavy whipping cream

• Desserts

  • 8 Peppermints, sugar-free

• Liquids

  • 1 1/8 cup Water

• Other

  • 2 tsp. THM Super Sweet Blend

Found on briana-thomas.com

Description

Ingredients

• 1⅓ c. Brianas Baking Mix
• ⅔ c. cocoa powder
• 2½ T. THM Super Sweet Blend
• 2½ tsp. baking powder
• ½ tsp. xanthan gum
• ½ tsp. salt
• -
• 1 c. + 2 T. water
• ¾ c. egg whites
• ½ c. olive oil
• 4 eggs
• 1 tsp. vanilla extract
• 8 oz. cream cheese, softened*
• 2 tsp. THM Super Sweet Blend
• ½ tsp. Watkins Peppermint Extract
• ¼ tsp. vanilla extract
• 8 sugar-free peppermints, crushed
• -
• ¾ c. heavy whipping cream

Directions

• For the cupcakes, whisk the dry ingredients. Add the wet ingredients and mix well. Divide the batter among 18 cupcake tin holes. (I like to use paper liners for less mess and no chance of sticking, but if you dont have any, grease the cupcake tins.) Bake at 350* for 20-22 minutes or until a toothpick comes out cleanly. Leave the cupcakes in the pans for 10 minutes, then remove them and let them cool completely before frosting.
• For the frosting, beat the first set of ingredients together until smooth. Add the cream and beat until thick. Frost the cooled cupcakes, then refrigerate the cupcakes to chill completely before serving.