Instructions

Chocolate Cupcakes:

1. First, Preheat the oven to 350 degrees and then place cupcake liners inside of a cupcake pan.
2. Next, “cream” the coconut oil, erythritol, salt, stevia and extracts together in the food processor for 30 seconds.
3. Add the eggs and coconut milk to the food processor and combine for about 30 seconds.
4. Next add the flours and process until it becomes a coarse cake like texture. Do not do this too long it only takes 30 seconds or so. Taste and adjust with more sweetener or cocoa powder as needed. The texture will be thick not runny like traditional cake batter.
5. Spoon the cake batter into the cupcake liners, filling them up halfway. Place the cupcake tin in the oven for 30-35 minutes. Do a “toothpick test” to check the cupcakes after 30 minutes. The toothpick should be clean with no batter on it. The keto cupcakes should not “jiggle” in the middle when cooked fully.
6. Let the cupcakes rest for 15 minutes on a cutting board. Unlike "normal" baking these cupcakes will taste 100% better once fully cooled. Freeze the cupcakes until they are ready to frost. Store the cupcakes in the refrigerator until they are ready to be served.

Mint Frosting:

1. First, melt the Coconut Butter in the microwave for about 30 seconds in 10 second intervals. 
2. Next, place the avocados to the food processor and blend until smooth. Next, add Mint extract to the food processor and pulse until smooth. Add the Powdered Erythritol to the food processor slowly, scraping the sides as you process until it reaches the consistency of frosting. Add more powdered Erythritol to thicken the frosting if needed.  
3. Next add the frosting to a piping bag with an open star tip. Swirl the frosting on each cupcake starting from the outside and working your way in. You should end up with more frosting than needed. 
4. Sprinkle shaved chocolate on top of each cupcake.